Guest guest Posted May 6, 2001 Report Share Posted May 6, 2001 In a message dated 5/6/01 1:13:04 AM Eastern Daylight Time, rr-jr writes: << It was all vegan. . .and I'm having to cook gluten-free now for my dh. .. .so it was gluten-free too. > > LaDonna > >> What is the deal with gluten? I noticed that a LOT of foods at the health food store say gluten free...can you tell me more about it Jo-Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2001 Report Share Posted May 6, 2001 I got the some specified info from a dictionary site (see under my comments) hehe A lot of people are gluten intolerant, celiacs, Irritable Bowel sufferers, Chrohns disease patients etc.. Unfortunately a lot of vegetarian/Vegan foods have high concentrations of gluten.. its best for even the average person to try not to consume too much I have been told by natural health professionals as it is hard for the bowels to digest in concentrated forms.. Apparently it also is not very good for people who live in quite warm climates as it helps warm the blood or something.. so I have been told anyhow.. I think if you are eating foods (such as pasta) which contains gluten in them in a fairly natural state (ie/ not added), that it is not too harmful for the average person, but if you are consuming a lot of the prepared concentrated forms (usually to make fake meat substitutes) then perhaps its wise to reduce the amount, and consume more vegetables and natural grains etc.. But really anything that is heavily processed should be avoided in large quantities anyhow I feel.. just my little imput though My fiance has a slight gluten intolerance so we have to make sure we don't cook with too much consentrated gluten and it seems to work out ok for us God Bless Rikki gluten \Glu " ten\, n. [L., glue: cf. F. gluten. See Glue.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and ia a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes. Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance. On 2001.05.07 04:01:18 +1000 LamourDelaVie wrote: > In a message dated 5/6/01 1:13:04 AM Eastern Daylight Time, > rr-jr > writes: > > << It was all vegan. . .and I'm having to cook gluten-free now for my > dh. > . .so it was gluten-free too. > > > > LaDonna > > > >> > > What is the deal with gluten? I noticed that a LOT of foods at the > health > food store say gluten free...can you tell me more about it > > Jo-Ann > > > > > Quote Link to comment Share on other sites More sharing options...
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