In the past decade, products bearing "gluten-free" labels have taken grocery store shelves by storm. But for generations of people who learned about food groups from visuals of pyramids with "breads and cereals" as their ...
Sep 14, 2023
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Wheat, barley and rye contain a protein that can produce severe intestinal symptoms in people with celiac disease, and a team of scientists at Columbia University in New York has now identified distinct signatures of immune ...
In what is believed to be a world first discovery, University of Otago researchers have found that wheat gluten causes brain inflammation in mice.
Aug 8, 2023
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Celiac disease is a chronic disease that can't be cured, but treatment can help with symptoms.
Jun 15, 2023
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It's estimated celiac disease affects 1.4% of the world's population—a staggering 112,000,000 people or so in total.
May 16, 2023
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Researchers at Nagoya University in Japan have identified two enzymes that are involved in macrophage polarization, one of the key factors affecting fibrosis. The group's findings, reported in Cell Death & Disease, suggest ...
Mar 23, 2023
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Over the years, cases of celiac disease have increased exponentially. According to experts, there may be two reasons for this. One is that the number of celiac individuals has been rising as a result of environmental factors, ...
Feb 27, 2023
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People with celiac disease might have fewer known risk factors for cardiovascular disease, but still have a heightened risk of developing it, finds a study led by researchers from Oxford Population Health, published online ...
Jan 30, 2023
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In clinical guidelines published in the January issue of the American Journal of Gastroenterology, updated recommendations are presented for the evaluation and management of patients with celiac disease (CD), defined as a ...
Jan 17, 2023
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New year, new you, new diet. It's a familiar refrain. One popular dieting technique is to create a food blacklist. Quitting "carbs" or packaged foods is common, which can mean avoiding supermarket staples like pasta.
Jan 12, 2023
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Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.
Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.
This text uses material from Wikipedia, licensed under CC BY-SA
