Have you ever had gluten-free bread? It’s terrible. That’s because what makes bread delicious is gluten, a protein found in wheat that helps to give bread the firm but light texture and structure that makes carbs so irresistible. Now, though, science may have a fix. Scientists have engineered new strains of wheat that…
Celiac disease can be a nightmare, with the slew of gluten-triggered ails it brings. Those includes everything from gastrointestinal symptoms like bloating and diarrhea, to psychological symptoms, anemia, seizures... pretty much everything that can make the body feel bad, combined into one awful mess.
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.
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.
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.
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?