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  1. Join Date
    Dec 2009
    Posts
    322
    #1
    Mga mahilig kumain ng tinapay meron kayo pwede matutunan dito.
    http://heartscanblog.blogspot.com/20...me-gluten.html

    [SIZE=4][SIZE=4]Blame the gluten?[/SIZE][/SIZE]
    Wheat is among the most destructive components of the human diet, a food that is responsible for inflammatory disease, diabetes, heart disease, several forms of intestinal diseases, schizophrenia, bipolar illness, ADHD, behavioral outbursts in autistic children . . . just to name a few.

    But why?

    Wheat is mostly carbohydrate. That explains its capacity to cause blood sugar to increase after eating, say, a turkey sandwich on whole wheat bread. The rapid release of sugars likely underlies its capacity to create visceral fat, what I call "wheat belly."

    But neither the carbohydrate nor the other components, like bran and B vitamins, can explain all the other adverse health phenomena of wheat. So what is it in wheat that, for instance, worsens auditory hallucinations in paranoid schizophrenics? Is it the gluten?

    First of all, what is gluten?

    Gluten protein is the focus of most wheat research conducted by food manufacturers and food scientists, since it is the component of wheat that confers the unique properties of dough, allowing a pizza maker to roll and toss pizza crust in the air and mold it into shape. The distinctive "doughy" quality of the simple mix of wheat flour and water, unlike cornstarch or rice starch, for instance, properties that food scientists call "viscoelasticity" and "cohesiveness," are due to the gluten. Wheat is mostly carbohydrate, but the 10-15% protein content is approximately 80% gluten. Wheat without gluten would lose its unique qualities that make it desirable to bakers and pizza makers. Gluten is also the component of wheat most confidently linked to immune diseases like celiac.

    The structure of gluten proteins has proven frustratingly elusive to characterize, as it changes over time and varies from strain to strain. But an understanding of gluten structure may be part, perhaps most, of the answer to the question of why wheat provokes negative effects in humans.

    The term "gluten" encompasses two primary families of proteins, the gliadins and the glutenens. The gliadins, one of the protein groups that trigger the immune response in celiac disease, has three subtypes: α/β-gliadins, γ-gliadins, and ω-gliadins. The glutenins are repeating structures, or polymers, of more basic protein structures.

    Beyond gluten, the other 20% or so of non-gluten proteins in wheat include albumins, prolamins, and globulins, each of which can also vary from strain to strain. In total, there are over 1000 other proteins that serve functions from protection of the grain from pathogens, to water resistance, to reproductive functions. There are agglutinins, peroxidases, α-amylases, serpins, and acyl CoA oxidases, not to mention five forms of glycerinaldehyde-3-phosphate dehydrogenases. I shouldn’t neglect to mention the globulins, β-purothionin, puroindolines a and b, tritin, and starch synthases.

    As if this protein/enzyme smorgasbord weren’t enough, food processors have also turned to fungal enzymes, such as cellulases, glucoamylases, xylanases, and β-xylosidases to enhance leavening and texture. Many bakers also add soy flour to enhance mixing and whiteness, which introduces yet another collection of proteins and enzymes.

    In short, wheat is not just a simple gluten protein with some starch and bran. It is a complex collection of biological material that varies according to its genetic code.

    While wheat is primarily carbohydrate, it is also a mix of gluten protein which can vary in structure from strain to strain, as well as a highly variable mix of non-gluten proteins. Wheat has evolved naturally to only a modest degree, but it has changed dramatically under the influence of agricultural scientists. With human intervention, wheat strains are bred and genetically manipulated to obtain desirable characteristics, such as height (ranging from 18 inches to over 4 feet tall), "clinginess" of the seeds, yield per acre, and baking or viscoelastic properties of the dough. Various chemicals are also administered to fight off potential pathogens, such as fungi, and to activate the expression of protective enzymes within the wheat itself to "inoculate" itself against invading organisms.

    From the original two strains of wheat consumed by Neolithic humans in the Fertile Crescent 9000 years ago (Emmer and Einkorn), we now have over 200,000 strains of wheat virtually all of which are the product of genetic manipulations that have modified the protein structure of wheat. The extraordinary complexity of wheat proteins have therefore created a huge black box of uncertainty in pinpointing which protein causes what.

    But there's an easy cure for the uncertainty: Don't eat it.

  2. Join Date
    Jul 2008
    Posts
    1,889
    #2
    From what I know, gluten is restricted from the diet if one has celiac disease. It's quite a rare disease at least for Filipinos.

  3. Join Date
    Dec 2009
    Posts
    322
    #3
    Iba pa kasi yung wheat allergy/gluten intolerance.

    Marami rin undiagnosed sa sakit na ito.

  4. Join Date
    Nov 2002
    Posts
    1,326
    #4
    There's always Gluten Free replacement...

    *plug lang ako* we carry Orgran products... gluten free pasta, gluten free wheat, gluten free sauces...

  5. Join Date
    Nov 2002
    Posts
    3,152
    #5
    gluten is the same as the veggie meat (metchia) right?

  6. Join Date
    Aug 2004
    Posts
    22,705
    #6
    Veggie meat is made from gluten. You can make it at home from flour. ;)

    Wow. What an article:

    "Look! Wheat has many complicated proteins in it! It's scary! It's dangerous! Don't eat it!" And it never even gets into the specifics of why (supposedly) wheat is dangerous.

    Gluten-phobia is overblown. We already eat a lot of junk that is even more dangerous to us and which can cause more severe allergic reactions than gluten. Monosodium glutamate, lactic acid, certain milk proteins, fish, chicken, shellfish and crustaceans, etcetera.

    Aside from sufferers of celiac disease and those who develop allergies to gluten protein, no other ill effects have ever been linked to gluten... except for the theoretical "leaky gut syndrome" bandied around by autism disorder conspiracy theorists... but which has not been supported by research.

    Not to say that gluten is all good... all things in moderation, and people can develop allergies to any kind of protein... but jeez-louise...
    Last edited by niky; October 8th, 2010 at 01:58 PM.

    Ang pagbalik ng comeback...

  7. Join Date
    Nov 2005
    Posts
    45,927
    #7
    kung susunod tayo sa advice ng lahat ng mga writers RE the evils of modern food, wala na tayo pwede kainin

  8. Join Date
    Oct 2006
    Posts
    5,994
    #8
    [ame="http://www.youtube.com/watch?v=CxIr_otUmo4"]YouTube - Diet Book Author Advocates New 'No Food Diet'[/ame]
    Damn, son! Where'd you find this?

  9. Join Date
    Nov 2005
    Posts
    45,927
    #9
    haha

    dami kasi food advice

    don't eat this, don't eat that

    don't eat red meat

    don't eat refined carbs

    don't eat processed food

    don't eat anything a caveman won't recognize

  10. Join Date
    Oct 2006
    Posts
    5,994
    #10
    don't eat your desk
    Damn, son! Where'd you find this?

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Blame the gluten?