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0:44
YouTube
Truffle Nation
What gluten actually is (and why it matters)
Gluten — the word everyone uses but no one explains. Here's what it actually is and why it matters for every bake. It's not an ingredient you add. It's a chemical reaction that happens automatically. The science: 🔹 Wheat flour contains TWO insoluble proteins: glutenin and gliadin 🔹 When you add water, they bond together into chains ...
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Some foods we eat every day may influence inflammation in the body. One example researchers study is gluten. Some studies suggest a part of gluten (called gliadin) may signal the gut to loosen tiny connections in the gut lining called tight junctions. These junctions act like small seals that control what passes from your gut into your bloodstream. Most of the research on this effect has been found in people with celiac disease or gluten sensitivity, and scientists are still studying whether it
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