TED-Ed, with the help of gastroenterologist Dr. William D. Chey, has put together a wonderfully concise 5-minute explainer about gluten — and why it has only recently been perceived as a health problem.
The phrase "edible foam" either conjures up images of overwrought and overplated kitchen chemistry experiments or the top layer of a freshly poured beer. But it also describes the most standard of foods: bread. Because bread is also a foam.
Oh gluten, the least trendy protein of our time. As gluten-free has transcended science and exploded into diet fad, scientists increasingly suspect that gluten intolerance—apart from actual celiac disease—doesn't exist at all. The true culprit could be a group of carbohydrates, including one in wheat called fructan.
If you have Celiac, this obviously doesn't apply to you. Don't eat gluten. But if you don't have Celiac—and that's 99% of the human population, mind you—there's no reason to be gluten free. You're wasting your time. Even the scientist who started this gluten free craze thinks it's useless to be gluten free. Seriously.…
In 2011, gastroenterologist Peter Gibson published the results of a study that provided some of the strongest evidence to date that gluten can cause stomach problems in people without celiac disease. But Gibson has since called the results of his first study into question, with a rigorous followup investigation.
Gluten-free diets may be all the rage these days, but how much do people really know about gluten? Jimmy Kimmel recently sent a camera crew to a popular exercise spot in Los Angeles to find out — and you can probably imagine the results.
Analysis of the skeletal remains of an affluent young woman who lived in Tuscany some 2,000 years ago shows that celiac disease has existed since ancient times — as has the practice of avoiding certain foods.
These days, just casually strolling down a grocery aisle, one can find a multitude of gluten-free products. From gluten-free whole grain bread to gluten-free beer to gluten-free Betty Crocker chocolate brownie mix, the market for food items without gluten has exploded over the past decade. But is gluten all that bad…
Now that many of us are trying to avoid gluten like the plague, a slew of gluten-free products have started appearing in our stores. Unfortunately, many of these foods are advertised or understood as healthy alternatives, which is often far from the truth.
Going gluten-free is all the rage these days. It's the diet of choice for Hollywood starlets and health nuts alike; supermarket aisles are packed full of products touting their lack of the stretchy protein. But for a lot of people, the gluten-free lifestyle may do more harm than good.
As more and more Americans self-diagnose gluten sensitivities, the Food and Drug Administration has finally gotten around to enforcing some standards on what foods can carry a gluten-free label. Quite surprisingly, they don't actually have to be free of gluten.
Wheat and grain-based foods are all around us. We love our bagels, pasta, bread, and breakfast cereals. For many, the thought of eliminating these staples from our diets seems wholly unreasonable, if not ludicrous. But a growing number of people are switching to wheat-free diets — and for very good reason. As science…
Take a trip to your local supermarket and you're bound to see an entire section devoted to gluten-free products. Once the exclusive domain of people with celiac disease, the trend towards gluten-free wheat has quickly become all the rage. So, what's to account for all this?
As a baby, I was diagnosed with celiac disease—my body is unable to process gluten, the protein found in wheat, barley, rye, and malt, that gives bread its elastic quality. If I eat it, I throw up, so I avoid gluten entirely. It's mostly easy; avoid breaded foods and, sadly, beer.