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Home > Anti-aging Research > Gluten

Gluten

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  • Tasty and gluten-free - Science Daily, 12/5/12 - "Gluten-free bakery products dry out more quickly, crumble more easily and have a shorter shelf-life. Pasta without gluten overcooks more quickly, and is sticky and less elastic ... Hydrocolloids like xanthan gum, HPMC and dextran have all been examined carefully, as well as seeds taken from cereals and pseudocereals like amaranth, quinoa and buckwheat ... Adding the hydrocolloid xanthan gum succeeds in giving dough a particular elasticity, though here the end result is heavily dependent on the concentration, the proportion of water, the type of flour and the other ingredients. Getting the right combination is crucial ... As a rule, hydrocolloids alone are not enough to offset the lack of gluten, and proteins need to be added to recipes ... By adding lupin proteins, we were able to improve the volume of baked goods ... Scientists also established that adding sourdough helps prevent loaves from going moldy so quickly, observing that dough becomes more elastic and that loaves stay fresh for longer ... Test subjects rated oatmeal, rice flour and teff flour particularly flavorsome"
  • Going Gluten-Free? Don't Forget Fiber - U.S. News, 7/31/12 - "If you've recently adopted a gluten-free diet—eliminating wheat, barley, rye, and any food that contains derivatives of these ingredients—you may have inadvertently eliminated something else from your diet as well: fiber ... Choose a gluten-free fiber supplement"
  • Gluten-free: food fad or alternative remedy? - MSNBC, 7/31/12 - "Fads aside, research suggests more people are truly getting sick from the gluten found in wheat, rye and barley, but the reasons aren't clear ... In the most serious cases, gluten triggers celiac disease. The condition causes abdominal pain, bloating and intermittent diarrhea. Those with the ailment don't absorb nutrients well and can suffer weight loss, fatigue, rashes and other problems ... It was once considered extremely rare in the U.S. But about 20 years ago, a few scientists began exploring why celiac disease was less common here than in Europe and other countries. They concluded that it wasn't less common here; it was just under-diagnosed ... there may be more celiac disease today because people eat more processed wheat products like pastas and baked goods than in decades past, and those items use types of wheat that have a higher gluten content ... Volunteers who had symptoms were put on a gluten-free diet or a regular diet for six weeks, and they weren't told which one. Those who didn't eat gluten had fewer problems with bloating, tiredness and irregular bowel movements"
  • Video -Dana Vollmer battles gluten, wins gold - CNN, 7/31/12
  • Most with celiac disease unaware of it; others go gluten-free without diagnosis - Science Daily, 7/31/12 - "Roughly 1.8 million Americans have celiac disease, but around 1.4 million of them are unaware that they have it, a Mayo Clinic-led analysis of the condition's prevalence has found ... Celiac disease is a digestive disorder brought on when genetically susceptible people eat wheat, rye and barley. A gluten-free diet, which excludes the protein gluten, is used to treat celiac disease ... celiac disease is much more common in Caucasians"
  • Jury Is Still Out on Gluten, the Latest Dietary Villain - New York Time, 5/8/07
  • Cereal May Trigger Type 1 Diabetes - WebMD, 9/30/03
  • Vegan Diet Improves Symptoms Of Rheumatoid Arthritis - Intelihealth, 11/15/01 - "a vegan diet free of gluten (a protein found in wheat and related grains) improves the signs and symptoms of rheumatoid arthritis"
  • Gluten-Free Diet For Headaches - Nutrition Science News, 7/01
  • Gluten In The Diet May Be The Cause Of Recurring Headaches - Doctor's Guide, 2/13/01
  • Celiac Disease and Neurological Disorders - Nutrition Science News, 9/00
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