edhalmagyi table talk
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