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What is gluten?

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What is gluten?

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What is gluten?
Gluten is a protein that naturally occurs in a number of grains such as wheat, triticale, barley, rye and oats. As an ingredient, the two sub-proteins —glutenin and gliadin—form strands which strengthen dough and create pockets which trap the air released from leavening agents, such as yeast. North American wheat has a higher gluten content than European wheat giving North American baked goods a distinct texture.

When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria. In certain people who are sensitive to gluten (celiak disease), this causes the immune system to mount an attack against it.

Some people believe that there are health benefits to gluten-free eating for the general population, but there is no published experimental evidence to support such claims. A significant demand has developed for gluten-free food in the United States whether it is needed or not. Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University stated that the gluten-free market is expanding greatly. This expansion is extremely valuable for those with celiac disease or other medical reasons, such as gluten intolerance or sensitivity. However, a gluten-free diet does not hold the same benefits for the general public.

A short Movie that explains what Gluten is


What is gluten? uppdaterades 2014-07-21
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