Gluten Is A Heavily Consumed Proteins

Gluten is a heavily consumed proteins which is created when two molecules, glutenin and gliadin. When it come into contact with each other it forms a bond. When bond it creates an elastic membrane, which is what gives bread its chewy texture and permits pizza chefs to toss the dough into the air.
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Humans have been eating wheat for at least ten thousand of years. For people with celiac disease which is about one per cent of the population. The briefest exposure to gluten can trigger an immune reaction powerful enough to severely damage the brush-like surfaces of the small intestine.
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Avoiding gluten has become a cultural as well as a dietary choice for many people. People with celiac have to be alert around food at all times, learning to spot hidden hazards in common products, such as hydrolyzed vegetable protein and malt vinegar. Eating in restaurants requires particular vigilance.
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The Most Delicious Gluten Free Recipes

First, a healthy gluten-free diet, as with any diet, should be made with natural foods. Lean meats and fish, fruits and vegetables, and low-fat dairy products can be use. You can use grains that don’t contain gluten, such as quinoa and amaranth.

More and more products are being made with such grains, from breads and breakfast cereals to pastas.

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