- Gluten - Wikipedia
Gluten is a structural protein complex naturally found in certain cereal grains [1] The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough [2]
- 8 Foods High in Gluten and Why You Should Avoid Them - WebMD
Gluten is a protein found in wheat, barley, and rye which can be difficult to digest Learn which foods to avoid if you can’t tolerate gluten
- What Is Gluten? Common Foods, Conditions, and More - Healthline
Gluten is a family of storage proteins — formally known as prolamins — that are naturally found in certain grains, such as wheat, barley, and rye (3) Many prolamins fall under the gluten
- What Is Gluten and What Does It Do? | Johns Hopkins Medicine
Gluten in itself, especially gluten found in whole grains, is not bad for healthy people whose bodies can tolerate it However, grains like wheat are often stripped down to make processed foods such as snack crackers and potato chips
- 21 Common Signs of Gluten Intolerance - Healthline
Gluten intolerance is becoming common It’s characterized by adverse reactions to gluten, a group of proteins found in wheat, barley, and rye Several disorders are considered GRDs, including
- Gluten-Free Restaurants in Yakima, Washington
Guide to the best gluten-free friendly restaurants in Yakima, Washington with reviews and photos from the gluten-free community Jenny Mae's, Vida Health Bar, Waffles Caffe
- What is gluten? Nutrition experts explain why people hate it - USA TODAY
"Gluten is a protein that gives structure and chewiness to baked goods like bread," says Washington, D C -based dietitian Caroline Thomason, R D It's found naturally in grains including wheat
- Gluten: A Benefit or Harm to the Body? - The Nutrition Source
What is Gluten? Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough Without gluten, the dough would rip easily
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