Dr. Michael Greger – Gluten And You
Michael Herschel Greger is an American physician, author, and professional speaker on public health issues, particularly the claimed benefits of a plant-based diet and the claimed harms of eating animal products. He is a vegan and creator of NutritionFacts.org
In his lectures, videos, and writings about nutrition he tries to persuade people to change their eating habits from a Western pattern diet to a plant-based diet—optimally to vegan diet—and says that such a diet can prevent and reverse many chronic diseases.:10 He is critical of other doctors for not challenging their patients to adopt plant-based diets and to avoid animal-based products:1–12 and criticizes the US government for giving watered-down advice about healthy eating in its guidelines, in order to protect the economic interests of food producers—especially those who make junk food or produce animal-based food.
Gluten is a protein complex that accounts for 75 to 85% of the total protein in bread wheat. Gluten is prepared from flour by kneading the flour under water, agglomerating the gluten into an elastic network, a dough, and then washing out the starch. Starch granules disperse in cold/low-temperature water, and the dispersed starch is sedimented and dried. If a saline solution is used instead of water, a purer protein is obtained, with certain harmless impurities departing to the solution with the starch. Where starch is the prime product, cold water is the favored solvent because the impurities depart from the gluten.
In home or restaurant cooking, a ball of wheat flour dough is kneaded under water until the starch disperses out. In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass. This mass is collected by centrifugation, then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by means of a screw press; the remainder is sprayed through an atomizer nozzle into a drying chamber, where it remains at an elevated temperature a short time to evaporate the water without denaturing the gluten. The process yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel. In the final step, the processed gluten is sifted and milled to produce a uniform product.
How Not To Die – How Not To Die – http://nutritionfacts.org/book/
What Is Gluten? – http://www.livescience.com/53265-what-is-gluten.html
The Truth About Gluten – http://www.webmd.com/diet/healthy-kitchen-11/truth-about-gluten
List of Foods that Contain Gluten – http://www.healthline.com/health/allergies/gluten-food-list#Overview1
What Is Gluten? – http://www.popsci.com/what-is-gluten
Mayo Clinic – http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530
Foods With Gluten – http://www.diabetes.org/food-and-fitness/food/planning-meals/gluten-free-diets/what-foods-have-gluten.html?referrer=https://www.google.ca/
Gluten Relief – http://naturalfactors.com/product/gluten-relief/
To Know About Gluten – http://www.ift.org/knowledge-center/learn-about-food-science/food-facts/gluten.aspx
Is Gluten Bad For You? – http://nutritionfacts.org/video/is-gluten-bad-for-you/