Elastic dough is a dream of every housewife. But, the amount of gluten it contains, can cause major health problems! Almost all pastries contain gluten. Unless they are labeled as gluten-free. Do you know what this protein mixture can do to our bodies? Commonly found in wheat, barley and rye, gluten is an increasingly popular health topic nowadays, and it is part of almost every diet. Even beauty products have it, especially lipsticks!


gluten

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Gluten is an ingredient that gives flour its elasticity and helps dough maintain its shape. The real effects of this protein mixture are seen when we combine the flour with water. It is composed of two substances, gliadins and glutenin, both of which are found in starch. A dough with higher amounts of gluten retains its size and flexibility, while one that contains only a small amount, it’s smaller and it loses its elasticity.

How Gluten Affects The Human Body

About 40 percent of the population is intolerant to gluten. Allergic skin reactions, joint pain and constant fatigue. These are only a few of the most common indicators, when your body is telling you that you’re gluten intolerant. Many people who have removed this ingredient from their diet, say that they feel much better now!

In the video, found at the end of this article, you can see what it looks like to make a dough with gluten – it looks like a balloon! Thus, the assumptions and claims that this protein mixture acts as a true “gas bomb” in our bodies!

If you suspect that you’re gluten intolerant, remove the foods that contain it and follow a gluten-free diet for at least a week. Monitor how your body reacts to this change. If you notice results of improvement, and if you’re less susceptible to diarrhea, bloating and headaches, then you should stop eating gluten products for good.

Even though this video does not show what this protein can do to the human body, it’s enough to see its reaction in bread, a food ingredient that plays an important role in our everyday lives.

After watching this video, you’ll think twice the next time you’re about to make pizza, bread or pasta. If you don’t want to go completely gluten-free, perhaps it’s best to consider buying flour with smaller amounts of gluten.

Reference:
https://www.youtube.com/cooksscience