What's really in that Diet of yours?
I came up with this Zinger of a One-Liner earlier today, Wednesday, August 28, 2013 at 6:42 AM when I was thinking about Gluten. We think of something perpetually, even if we are not that conscious about the Stream of Issues that invade our Brains. Sometimes, those subject matters matter (to others, if not ourselves) at most times. I had heard the Debates about Gluten and decided that one of the better ways to explore a topic moreso is to give it its very own BLOG Page. Therefore, others can also chime-in on the Topic with what Knowledge they may know and wish to share.
EVEN RECIPES. Recipes of your favorite Gluten and Gluten-free Products may be listed here. For instance to kick-off the G-Agenda, a simple Google Search reveals that:
about 54,700,000 results (0.18 seconds) are available.
I have no idea why it took Google so long, but evidently, Gluten now has a defined Presence that it didn’t really have back when I was ‘Growing Up Koopersmith’ and had never heard of the word.
Direct from the Pages of Wikipedia, their Definition reads as:
Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keeps its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.
About 1 in 133 people in developed nations have allergic reactions to gluten, some of which can be severe enough to be life-threatening.
Buddhist Monks discovered gluten in the 7th century. The monks, who were vegetarians, were trying to find a substitute for meat. They discovered that when they submerged dough in water, the starch washed off and all that was left was a meat-like, textured, gummy mass - Gluten.
EDITORIAL COMMENTARY: The best way to start off a Series is with Comments from others more knowledgeable about the Topic. Let the List begin:
Gluten-free diet depends on what's eating you
Gluten free Indian cuisine bodes well for flavor, convenienceNancy Stohs | First Course
Gluten-free and looking for love? There’s a new dating site just for youhttp://pix11.com/2013/08/28/gluten-free-and-looking-for-love-theres-a-new-dating-site-just-for-you/#ixzz2dHh6SDX3
Kirstin Cole -Reporter
Kirstin Cole -Reporter
'Gluten-free' food labeling finally has some teeth
FDA defines what ‘gluten free’ means on packagesAgriNews - Sunday, August 25, 2013 9:00 AM
This List will be updated on a regular basis to keep up with the Strides we are making on Living the Glutenous or Gluten-free Life. In the meantime, don’t forget to follow these Reporters on their respective Publications & comment on their Twitter Accounts.
"To glute or not to glute" that evidently still remains as the Question we must all decide for ourselves.
Posted by: ASK: ADRiENNE SiOUX KOOPERSMiTH‘America’s Premier Eventologist& EAT-ventologist’
Koopersmith’s Global Communications
“People read what ASK writes about…”
Chicago, Illinois USA
Wednesday, August 28, 2013 – 12:32 PM CST