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8/19/2014 12:48 PM grooming • 0 Comments

What Is Gluten?

Gluten is the protein found in wheat, barley and rye. It is this protein component that when worked and agitated enough creates a matrix of stickiness, giving breads and cakes their doughy texture.


  • From the plant’s perspective, the protein part of the wheat helps to ensure seed germination so the plant will propagate. So why all the hype over gluten? Put that heavenly texture in the mouth of anyone, and you create demand. Therefore, farmers want the best possible seed germination to ensure there is enough supply to keep them in business.


  • Variations in the robustness of the wheat plants have been made for generations to create the strongest, most pest and drought-resilient plants possible—which means changes in the plant’s protein.


  • This modification over the years has increased the molecular size of the protein, and for some people that means greater difficulty in breaking down the newer and larger gluten molecule.  


In addition, flour wasn’t always available as readily as it has been in recent decades. Therefore, we are exposed to a super concentration of a harder-to-digest gluten from an early age.