Wheat allergy
If bread is the staff of life, then proteins are its most fundamental building blocks. Proteins are the complex 3-dimensional molecules around which bread and bodies alike are built. People with wheat allergies are usually allergic to a protein called gluten. This strong, elastic protein is responsible for bread’s light, airy structure. When water is added to flour, two proteins, gliadin and glutenin, hydrate to form gluten. Kneading the dough helps to spread the gluten network. But for the small minority of people who are allergic to gluten, total abstinence is the only answer. Did you know …?
Truly wheat-intolerant patients must avoid sausages and beer as well cakes, malt bread, pasta, sauces … and many more. If you are allergic to a food, total abstinence is often the only option. And if it happens to be a gluten allergy, you’ll be surprised how many foods contain the stuff! But it’s crucial to be sure that you genuinely do have an allergy, and an elimination diet should always be supervised by a qualified nutritionist. Human beings evolved to eat a broad mixed diet of proteins, carbohydrates, fats, fibre, vitamins and minerals in balanced combination. And we tamper with that natural balance of nutrients at our peril. Did you know …?
Turning wheat into beer was one of mankind’s earliest biotech industries.
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