gluten en Gluten, In-Depth <p>February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.</p><p></p> Fri, 07 Feb 2014 15:00:00 +0000 13723 at Gluten, In-Depth Gluten-Free, Whether You Need It Or Not <p>February 2nd, 2014: Jon and Greg reiterate their skepticism regarding "gluten-free" marketing by food manufacturers. In the absence of data on the prevalence of non-Celiac gluten sensitivity in the U.S., Greg observes, this condition is: "less a diagnosis than a description." Jon and Greg also discuss the evolutionary relationship between humans and gluten, particularly gliadin, one of gluten's components.</p><p></p><p></p> Fri, 31 Jan 2014 15:00:00 +0000 13720 at Gluten-Free, Whether You Need It Or Not