Most bread contains high levels of gluten, which can cause digestive issues. Commercial bread often includes unhealthy additives like corn syrup and sweeteners. Refined grains lack essential nutrients and fiber. Bread's high carbs quickly raise blood sugar levels. Bread contains phytic acid that hinders mineral absorption
Durum wheat contains 339 calories per 100g serving. High in protein, gluten, folate, and lutein. Contains more dietary fiber than bread wheat. Rich in nonheme iron, which is better absorbed with Vitamin C
Gluten is a protein found in wheat, barley, and rye. Whole grains linked to lower risk of heart disease and diabetes. Gluten peptides are resistant to stomach acids
Gluten is a protein found in wheat, barley, and rye. Acts as a binder, holding food together and adding stretchiness. Oats often contain gluten from cross-contamination
Most common gluten-related disorder affecting 1 in 200 White population. Characterized by loss of villi in proximal small bowel. Two peak presentation periods: childhood and 3rd-4th decades
Wheat gluten first appeared in China during the 6th century. The word "seitan" was coined in 1961 by Japanese macrobiotic advocate George Ohsawa. Wheat gluten is extracted from wheat flour by washing dough in water