When Lisa Rigney's daughter was diagnosed with celiac disease six years ago, one word sprang to mind. "Overwhelmed," Rigney recalls. "It was a very, very overwhelming experience."
Jan 24, 2024
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Chances are you know at least one person who's given up eating gluten. Maybe you've even given it up yourself. But who can really benefit from a gluten-free diet?
Dec 21, 2023
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Celiac disease (CD) sufferers could be persuaded to forego beer as research from Edith Cowan University (ECU) found that several purportedly low or reduced gluten beers contain equivalent or higher amounts of gluten proteins ...
Dec 12, 2023
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As I prepared for my women's group Christmas cookie exchange, I realized how tough this season might be for someone with celiac disease. This condition can cause immense damage to the intestines when susceptible individuals ...
Dec 9, 2023
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October may be best known for seasonal treats such as pumpkin spice lattes and Halloween candy, but with national months celebrating pizza, pasta and pretzels laying claim to the season, the month can be a carb lover's dream.
Oct 24, 2023
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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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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
