It has gained infamy – cut protein from the diet. Countless books condemn the ingredient. But what is the truth to the story that gluten will make you fat? In this article, we will ask 9 most common questions about gluten.
1. What is gluten?
It is a naturally occurring protein in many cereals, such as wheat, rye, and barley. That is, it is not an invention of modern industry, for example, as was the case with trans fat, just to make a comparison. Gluten gives elasticity to various foods, such as breads: when the pasta is ground, the baker creates the gluten nets, structures capable of imprisoning the carbon dioxide expelled by yeast.
So, the bun rises and stays soft. "And bread, you know, is one of the oldest foods, which has multiplied and evolved with little problem consuming it," recalls nutritionist Mauro Fisberg.