Gluten, no gluten

Question 1

What is gluten? Which cereal grain has the highest gluten levels?

Answer 1

The protein component of wheat, barley, and rye. Wheat has the most protein of the cereal grains.

Question 2

What percentage of the world’s food calorie consumption comes from wheat?

Answer 2

~20%

Question 3

What 2 storage proteins are present in wheat? How can they be bonded to make gluten?

Answer 3

1. Glutenin
2. Gliadin
   Kneading produces bonding.

Question 4

How does the presence of gluten during baking cause bread to rise?

Answer 4

The gluten structure traps CO2 released by yeast fermentation.

Question 5

How long have humans been consuming wheat?

Answer 5

Since domestication ~10000 years ago.

Question 6

What is celiac disease? How common was it in 1950? What about today?

Answer 6

An immune reaction leading to damage of the intestinal villi and reduced nutrient absorption. Increased in prevalence from 0.2% in 1950 to 1% of population today.

Question 7

What were the conclusions drawn from the gluten experiment done by Peter Gibson in 2011?

Answer 7

Evidence to support non-celiac gluten sensitivity.

Question 8

How many Canadians were reported to look for gluten-free products in 2017?

Answer 8

10 million.

Question 9

How much did the global sales of gluten-free food increase in 2016? To what value per year?

Answer 9

Increased by 12.6% to 3.5 billion per year.

Question 10

If not gluten, what is actually causing non-celiac gluten sensitivity?

Answer 10

Fermentable oligo-di-monosaccharides and polyols (FODMAPs).

Question 11

What are some common examples of FODMAPs?

Answer 11

Fructose, lactose, fructans, galactans, polyols, etc.

Question 12

Alongside sweeteners, what fruits are noted to contain polyols?

Answer 12

Stone fruits (avocado, apricot, cherry, etc).

Question 13

What is the purpose of FODMAPs in the plant?

Answer 13

Used to hold water (makes fruits juicy).

Question 14

How do FODMAPs cause non-celiac gluten sensitivity?

Answer 14

By pulling water into the intestinal tract. When FODMAPs are poorly digested, they can be fermented by bacteria causing gas/discomfort.

Question 15

Why is extra gluten sometimes added to baked goods?

Answer 15

To strengthen dough and help it to rise. Also increases elasticity and shelf-life.

Question 16

Besides baked goods, what other food products often have gluten added to them?

Answer 16

Often added as a binding agent in soups, sauces, and dressings.

Question 17

Are gluten-free products always more healthy?

Answer 17

No. Often gluten is replaced with highly refined flour alternatives which have been modified with more sugar, salts, and fats to improve their flavour.

Question 18

What is the purported health benefit of “juice cleansing”?

Answer 18

To “detoxify the body”. Also advertised for weight loss and illness prevention.

Question 19

Why is “juice cleansing” a heaping pile of shit?

Answer 19

Generally better to eat fruit than drink it, not true that juicing gives more nutritional benefit. No evidence that our bodies need detoxification.