ed­hal­magyi ta­ble talk

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

WE live in the age of al­lergy.

It may not be that al­lergy rates are greatly in­creased from pre­vi­ous gen­er­a­tions, how­ever, our aware­ness of them and will­ing­ness to pro­vide treat­ments and pre­ven­tions has been height­ened in sig­nif­i­cant cant ways. Coeliac dis­ease af­fects slightly less than 1 per r cent of all Aus­tralians, while ile other sen­si­tiv­i­ties are e found in about 4-5 per cent of the pop­u­la­tion.

Of all the food sen­si­tiv­i­ties itiv­i­ties that abound, none is more broadly ob­served or dis­cussed than gluten.

Yet the vast ma­jor­ity of peo­ple, in­clud­ing those with gluten sen­si­tiv­ity, are broadly un­aware of what gluten is, or how to re­duce its im­pacts.

A range of grain foods – in­clud­ing wheat, oats, bar­ley, rye and their dis­tant rel­a­tives like einkorn, farro, em­met, trit­i­cale, spelt, ka­mut and manyny oth­ers – con­tain a pair of pro­teins – glutenin and gliadin – that, while per­fectly di­gestible in­di­vid­u­ally, be­come prob­lem­atic when com­bined. If these pro­teins are mixed in the pres­ence of wa­ter, they join to form a longer pro­tein that we call gluten. Avoid­ing these grains en­tirely is the eas­i­est way to re­move their harm­ful im­pacts im­pacts. How­ever, this can be hard in our thor­oughly Mediter Mediter­ranean-in­flu­enced diet. For those who sim­ply ex­pe­rien ex­pe­ri­ence some level of dis­comf dis­com­fort from con­sum­ing gluti­nou gluti­nous foods, there are a few othe other strate­gies worth con­sider con­sid­er­ing. The l longer a bread dough ferme fer­ments, the less gluten will re­main. S Switch­ing to a true so sour­dough will al­ways h help. Choos­ing a lowp pro­tein flour for p pas­try and cake­bak­ing is also a good tip. Lastly, stop ch chas­ing the smoke. If yo you have an is­sue wit with gluten, stop obs ob­sess­ing about pas­try, brea bread and bis­cuits. Th There are so many de­li­cio de­li­cious things in the world t that have no gluten at all.

The longer a bread dough fer­ments, the less gluten will re­main

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