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Gluten
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Low gluten diets may be associated with higher risk of type 2 diabetes -
American Heart Association, 3/9/17 - "Gluten-free foods
often have less dietary fiber and other micronutrients, making them less
nutritious and they also tend to cost more ... individuals in the highest 20
percent of gluten consumption had a 13 percent lower risk of developing Type 2
diabetes in comparison to those with the lowest daily gluten consumption
(approximately fewer than 4 grams)"
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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"
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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"
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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"
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Video -Dana Vollmer battles gluten, wins gold - CNN, 7/31/12
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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"
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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
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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"
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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
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Celiac Disease and Neurological Disorders - Nutrition Science News, 9/00
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