Quotes About Gluten

babies who are regularly breast-fed when they are first introduced to foods containing gluten have been shown to cut their risk of developing celiac disease by 52 percent, compared with those who are not being breast-fed.

Brain dysfunction starts in your daily bread, and I'm going to prove it. I'll state it again because I realize it sounds absurd: Modern grains are silently destroying your brain.

Gluten is found in wheat barley, rye, spelt, oats, and kamut and holds bread together and makes it rise.

eating lots of processed grains has contributed to a host of chronic illnesses such as diabetes, obesity, and gluten sensitivity.

My nutritionist has done a great job in changing my diet after we established I am allergic to things like gluten - I can't eat pizza, pasta and bread. I have lost some weight, but my movement is sharper and I feel great.

A pressure cooker will destroy all lectin except gluten.

A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how you know youve fully developed your gluten network and can stop kneading.

Keeping off wheat helps my energy levels.

Too much dairy and wheat gives me bad skin.

Eating wheat, like ice climbing, mountain boarding, and bungee jumping, is an extreme sport. It is the only common food that carries its own long-term mortality rate.

Restaurants don't cater properly for celiac sufferers, and neither do supermarkets.

The higher a flour's protein content, the more structure and elasticity it will lend a dough.

The story of gluten as it relates to the brain throws a wide net, so much more encompassing than the inflammation of a small section of the small intestine that characterizes celiac disease.

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

When you knead youre not only developing the gluten, but youre also lining up those gluten strands into an orderly structure thats strong and tight.

Our bread is not what it used to be. It is more of a Frankenfood, a by-product of industrial agriculture or "super-starch and super-gluten." Combine that with the damage our guts have suffered from our diet, environment, lifestyle, and overuse of antibiotics, acid blockers, and anti-inflammatories, and you have the perfect storm for gluten intolerance.

I believe celiac disease is a very serious ailment, and if you're diagnosed with it, I'm pleased that there are now gluten-free options, but these people who are treating gluten as, you know, an equivalent of Al Qaeda are worrying to me.

Perhaps most important to keep in mind, however, is that it can be impossible to distinguish between the symptoms of MS and those of gluten sensitivity.

Gluten sensitivity may also cause asthmatic attacks.

People who claim lactose intolerance tend to also voice a belief that they're gluten-intolerant. Usually with no evidence of either.

Kneading dough is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This repeated push-pull cross-knits the protein strands, developing a strong gluten net.

Some researchers attribute the increase in gluten intolerance and celiac disease to the fact that modern brands no longer receive a lengthy fermentation.

I'm gluten intolerant, so that automatically cuts carbs from my diet.

Gluten is so ridiculous. Don't invite me to a dinner with someone who is gluten-free. I ruin the party.