February 27, 2013

Gluten-Free Food: Facts vs. Pseudoscience

Darshak Sanghavi, Slate

AP Photo

Gluten is the spongy complex of proteins found in wheat, barley, and rye that allows dough to rise. As yeast ferments sugar and releases carbon dioxide, gluten inflates like a hot air balloon, giving breads and cakes their delectable texture.

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TAGGED: Gluten Intolerance, Allergy, Wheat, Celiac Disease, Gluten