What is Gluten and Why it's the Quality that's important!

Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.

Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. Get The best quality Isolated Whey.

The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

Understanding Gluten

Unless you have celiac or an allergy, gluten might be largely beside the point. According to the researchers, most of us can tolerate gluten.

It's all about quality

Keep in mind gluten is the protein portion of the grain, proteins have differing levels of quality.  For example a sprouted wheat berry is going to have a higher quality based gluten than a traditional wheat gluten. And, you will see potato starch used as an adjunct order replacement for gluten. But potato starch in Itself is a poor quality replacement as it is high glycemic and high load.

I would place the emphasis on the quality of the protein rather than focusing on being gluten-free and eating poor quality low fiber high glycemic load replacements like potato flour or potato starch.

George, Dr. Kosmides nearly lost his life at 19 after a major car accident. This is what moved him into the field of health. Within 5 years of graduating George lost his father at the age of 56 to diabetic side-effects.  He has since studied at some of the largest clinics in north America to learn why!  

For over 22 years Dr. George has been in active practice. He is a best-selling author and founder of a global wellness company Lean Body Academy, a supplement company, a coaching company and author of "Life without diabetes" (The Book) was created to help people around the world to begin to take control of their health and to promote and grow their family's health ethically and honestly. GET THE APP

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