What is Gluten? - Tekonoloji

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What is Gluten?

There is a dangerous weapon of mass destruction (WMD) that we buy through our grocery stores, which is a kind of mass diarrhea weapon: Gluten.

Gluten is a mixture of proteins found mostly in wheat but also in barley, rye and oats. These cereals are made from breads, pastas, granolas (breakfast made from a mixture of dried fruits and cereals), noodles (a kind of pasta), tortillas (a kind of bread) and beans. This is a major concern for millions of people suffering from celiac disease, an innate immune system disease. In these patients, gluten causes the body to attack the small intestine. More people have "non-celiac wheat sensitivity"; In this sensitivity, gluten triggers celiac-like symptoms and the person may suffer from abdominal pain, diarrhea or depression. Gluten in the intestines of individuals with these illnesses creates a bomb effect from the reasons you see below. This is useful for people who are sensitive.

Still, many people refuse to take gluten. She thinks that gluten is helping to lose weight completely, though some think it is harmful, and for some others. Whatever their motivation in gluten-free life, millions of people are struggling to escape gluten from everyday consumer products. Gluten-free meals often offer unsavory ingredients because gluten is a very important ingredient in your diet and gives you a chewable texture, without which the cooked products are heavy and unpleasant to taste.

Recently, Italian scientists have created a new process using a gluten-starved bacterium that purifies wheat gluten to produce soft and delicious bread based on gluten-free but wheat. This process can be good news for people with celiac disease, celiac-like sensitivities and who want to live gluten-free.

Gluten is derived from Latin glue, the word of glue. Wheat plants use gluten to store carbon and nitrogen. When proteins are linked to each other (just like proteins in the tendon or spider web) they form a flexible composition.

What is Gluten?

Gluten is an elastic protein community. Proteins form a flexible structure when they are linked together; just like the proteins in the tendon or the spider's finger. When mixed with water and made into a paste, gluten proteins have the same flexibility.

Bakers use gluten as a kind of pier to make bread. Maya - a single cell organism - is added to wheat flour. Here the sugar is consumed by the fermentation channel and converted into gas bubbles of carbon dioxide. The dough catches the gas bubbles and creates a puffy, flexible adhesive skeleton support and air pockets net. Gluten proteins are retained when heated, the flexibility becomes milder and lighter. If you slice any wheat bread you can detect the bubbles and gluten support inside.

Bakers use gluten as a kind of scaffold for bread because gluten gives the bread softness and chewiness. Any wheat bran can be sliced ​​and bubbles and gluten support can be seen.

It's delicious. How is he making us sick?

In fact, not many of us are sick. But gluten for cocoon victims triggers the attack of the immune system and straightens narrow finger-shaped protrusions along the intestinal wall. This causes discomfort in the digestive system, causing bloating and diarrhea. The resulting destructive effect damages the body's ability to digest essential vitamins, proteins, sugars and other nutrients. This can lead to long-term effects that can lead to bowel cancer and diabetes.

In general, less sensitive to human beings, is not celiac wheat sensitivity. Some peoples have developed an allergic reaction to wheat. Researchers have proved that some people's immune system has developed a celiac-like response to wheat, while being insensitive to caglias. (That is a problem that does not really happen in their heads.) The authors of the study do not particularly blame gluten for this problem. The results were published in our summer Gut magazine. However, many people still refer to this disease as "non-celiac gluten sensitivity".

Why do not they just eat little wheat bread and fix the problem?

Of course they can and they do. But if it is not very nice to do it (like having a tooth in a dried bread). It's like a gluten-free bread, a mortarless brick house. The best gluten-free bread recipe requires you to be able to create the right combination to achieve the preferred taste with alternative wheat-free flour, and of course, something else that will allow your broth content to blend ...

Some companies, like the Free Bread company, produce gluten-free veggie breads using a variety of grains, with or without wheat, millet, rice, broomstick, various mixtures of flour. The support comes from a food obtained by the addition of xanthomonas campestris bacteria from xanthan gum which sticks flours together. "The dough is more like a slurry of frozen fat cream," says Karen Freer, founder of Free Bread. "Because it is, it needs to be held in a rectangular container in order to protect its shape while baking. His whole-grain bread is dense, easily crumbled and the flavor is great. "

This kind of production also faces difficulties. "Sometimes we forget to put xanthan gum and the mixture turns into a soap," says Freer. In addition, a nut that comes from a mixture of twenty ingredients is more expensive than a loaf of bread from five mixtures.

Are there more people with gluten sensitivity today than in the past?

The prevalence of wheat-based disorders seems to increase, but scientists are not sure why. Time tells us that the changing diet may be in our form and when we are consuming more of the processed products, says the Massachusetts Hospital Celiac Research and Treatment Center Manager. Alessio Fasano. Maybe our bodies and the bacteria living in the digestive tracts do not have the time to adapt themselves to changing nutrition.

Lately, gluten and celiac patients' eyes have caused many people to get out of glutinous shopping lists. "Thirty percent of American families are trying to eat gluten-free, but apparently thirty percent are not celiacs," says Hassid from the Celiac Disease Foundation. "People in Los Angeles decide to eat gluten-free because today is Tuesday."

How is the process going? Will it work, huh?

Italian scientists are trying to produce wheat-based but gluten-free bread. In doing so, they add lactobacteria to the bread, which gives the yeast a sour taste and does not touch other nutrients while they are fed gluten. In November, this team reported that their bread had a similar flavor and texture to sour yeast bread, although it contained more ingredients than ordinary bread. Their bread has more content to compensate for the absence of gluten. They could not be reached for their comments. The team has published their latest research in the Food Science Journal.

But the doctor and the assistant editor of The New Healthy Bread in Five Minutes a Day, who will soon be out with Gluten Free Artisan Bread in Five Minutes a Day, is not ready to recommend this solution to celiac patients. "I have doubts that this is a sacred bowl," he says. "There is no evidence at this time that celiac patients can get a big bite out of the bread they're betting on."

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