Gluten
May 22nd 2006 05:02
Gluten is a protein found combined with starch in cereals such as wheat, rye, and barley. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened (to rise), as well as the "chewiness" of baked products like bagels.
Wheat gluten, also called seitan (pronounced SAY-tahn), is a foodstuff made from the gluten of wheat. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways.
Wheat gluten can offer as an alternative to soy-based meat substitutes such as tofu; some types may taste even more like meat than tofu due to their chewy and/or stringy texture. It is often used in place of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Wheat gluten is sold in block, strip and shaped forms in North America. It can be found in health food stores.
Coeliac disease (CD) is also referred to as gluten sensitive enteropathy (GSE), gluten intolerance, or coeliac sprue. It is considered to be the most under-diagnosed common disease today, potentially affecting 1 in every 133 people in the USA. It is a chronic, inherited disease, and if untreated can ultimately lead to malnutrition. Gluten intolerance is the result of an immune-mediated response to the ingestion of gluten (from wheat, rye, and barley) that damages the small intestine. Nutrients are quickly pass through the small intestine, rather than being absorbed.
To develop CD, 3 things must be present: 1) you must inherit the gene, 2) consume gluten, and 3) have the gene triggered. Common triggers may include stress, trauma (surgeries, pregnancy, etc.), and viral infections. Approximately 1 in 20 first-degree relatives could have CD triggered in their lifetime. The disease is permanent and damage to the small intestine will occur every time you consume gluten, regardless if symptoms are present.
You may have CD if you experience symptoms such as: diarrhoea, constipation, bloating, weight loss, anaemia, chronic fatigue, weakness, bone pain, and muscle cramps. Sometimes symptoms can even include premature osteoporosis. Coeliac disease can be diagnosed by a blood test, but the best test method is to take a biopsy of cells from the wall of the small intestine.
Wheat gluten, also called seitan (pronounced SAY-tahn), is a foodstuff made from the gluten of wheat. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways.
Wheat. A common cereal and source of gluten...
Coeliac disease (CD) is also referred to as gluten sensitive enteropathy (GSE), gluten intolerance, or coeliac sprue. It is considered to be the most under-diagnosed common disease today, potentially affecting 1 in every 133 people in the USA. It is a chronic, inherited disease, and if untreated can ultimately lead to malnutrition. Gluten intolerance is the result of an immune-mediated response to the ingestion of gluten (from wheat, rye, and barley) that damages the small intestine. Nutrients are quickly pass through the small intestine, rather than being absorbed.
Seitan - a.k.a wheat gluten
To develop CD, 3 things must be present: 1) you must inherit the gene, 2) consume gluten, and 3) have the gene triggered. Common triggers may include stress, trauma (surgeries, pregnancy, etc.), and viral infections. Approximately 1 in 20 first-degree relatives could have CD triggered in their lifetime. The disease is permanent and damage to the small intestine will occur every time you consume gluten, regardless if symptoms are present.
You may have CD if you experience symptoms such as: diarrhoea, constipation, bloating, weight loss, anaemia, chronic fatigue, weakness, bone pain, and muscle cramps. Sometimes symptoms can even include premature osteoporosis. Coeliac disease can be diagnosed by a blood test, but the best test method is to take a biopsy of cells from the wall of the small intestine.
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sounds delicious!
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