Back in August 2009 I came across an enlightening article in the Scientific American magazine, called Surprises from Celiac Disease. A new study by Dr. Alessio Fasano may reveal means of delaying or preventing celiac disease and offer help for other autoimmune disorders.
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Gluten can be removed from wheat flour, producing wheat starch Jeff I'm trying to get past not having my favorite foods (bread and cereals) because of the Gluten but food without it , is just not the same. All of the gluten in wheat flour, however, cannot be removed. Still, according the the Food and Drug Administration (FDA), if a certain amount of the gluten is removed, the food product can be labeled "gluten-free." (This is somewhat similar to food products that can be labeled as 0 Calories even though a serving contains 4 or less Calories.) Gluten helps make bread elastic, providing it with that chewy texture it has when eaten. For this reason, flour that has had most of its gluten removed, produces a sticky dough that feels much like chewing gum yuck !!!!!
Yes, Jeff because of my high Gluten consumption but I had to basically cut down on my Gluten intake especially my breads and cereals
Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain glutenglutengluten. Examples of grains that do not have glutenglutengluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds.