Science of Gluten Free
Gluten free cupcakes and cookies, nut flour-based crackers and more are all quite delicious; but, after all, gluten and how it interacts with our bodies is all about science. So, read on . . . .
Important: Those with celiac disease will be interested in this study published in the American Journal of Gastroenterology
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January 25-27, 2011: The study "Mucosal Recovery and Mortality in Adults with Celiac Disease After Treatment With a Gluten-free Diet," appears to have been posted online January 23, 2011. The first line of the "Conclusions" section of the abstract states: "Mucosal recovery was absent in a substantial portion of adults with CD after treatment with a GFD."
The study distinguishes between clinical response and mucosal recovery. (Photograph above unrelated to publication of the study; it's just a nice scene licensed by Creative Commons). As I am not a physician, if this interests you, please read the study yourself and discuss it with your physician!
This study points to another challenge to the celiac: not only adhering to the gluten free diet, but how one attempts to heal one's intestines after damage has occurred. A good subject for another post!
Click: Study
The study distinguishes between clinical response and mucosal recovery. (Photograph above unrelated to publication of the study; it's just a nice scene licensed by Creative Commons). As I am not a physician, if this interests you, please read the study yourself and discuss it with your physician!
This study points to another challenge to the celiac: not only adhering to the gluten free diet, but how one attempts to heal one's intestines after damage has occurred. A good subject for another post!
Click: Study
USDA Scientists Develop a Better GF Bread Using a Corn Protein Called Zein
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January 11, 2011: From the USDA Agricultural Research Service Website:
"Chemists Scott Bean and Tilman Schober at the Agricultural Research Service (ARS) Grain Quality and Structure Research Unit found that by removing a certain amount of fat from a corn protein called zein, they were able to produce a dough more similar to wheat dough, and free-standing, hearth-type rolls that resemble wheat rolls. ARS is the chief intramural scientific research agency of USDA." Fascinating stuff! Shared by Twitterer Celiac Facts. Read the rest of the article here:
Click: USDA Scientists Develop a Better GF Bread
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"Chemists Scott Bean and Tilman Schober at the Agricultural Research Service (ARS) Grain Quality and Structure Research Unit found that by removing a certain amount of fat from a corn protein called zein, they were able to produce a dough more similar to wheat dough, and free-standing, hearth-type rolls that resemble wheat rolls. ARS is the chief intramural scientific research agency of USDA." Fascinating stuff! Shared by Twitterer Celiac Facts. Read the rest of the article here:
Click: USDA Scientists Develop a Better GF Bread
Want to comment? Do so here, on blog entry for this item
