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
http://www.usatoday.com/story/news/nation/2013/08/26/gluten-free-diet/2704555/
Gluten
free Indian cuisine bodes well for flavor, convenience
Nancy Stohs | First Coursehttp://www.jsonline.com/features/food/gluten-free-indian-cuisine-bodes-well-for-flavor-convenience-b9978845z1-221348691.html
Gluten-free and looking for love? There’s a new
dating site just for you
Kirstin Cole -Reporter
http://pix11.com/2013/08/28/gluten-free-and-looking-for-love-theres-a-new-dating-site-just-for-you/#ixzz2dHh6SDX3Kirstin Cole -Reporter
'Gluten-free' food
labeling finally has some teeth
http://www.usatoday.com/story/news/nation/2013/08/19/gluten-free-food-labeling/2671301/
FDA
defines what ‘gluten free’ means on packages
AgriNews - Sunday, August 25, 2013 9:00 AMhttp://agrinews-pubs.com/Content/News/Latest-News/Article/FDA-defines-what--gluten-free--means-on-packages/8/6/8079
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…”
STUDIO 1437
Chicago, Illinois USA
Wednesday, August 28, 2013 – 12:32 PM CST
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