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  • Whether you eat it or not, you've likely heard of gluten. With the growing trend of gluten-free

  • diets, it has a lot of people wondering - what the heck is it? More importantly, should you

  • be eating it?

  • Simply put, gluten is a combination of 2 proteins, found primarily in wheat and related grains

  • like barley and rye. That's it - it's just protein! These two proteins called gliadin

  • and glutenin combine, creating gluten which helps to nourish the plants embryos, and is

  • a major component in giving the foods you eat that chewy goodness! It's kind of like

  • glue - It makes dough stretchy and gives bread its sponge-like properties.

  • So why is it so bad?'s not. In fact, it's neither detrimental or essential for

  • your health! And there is very little evidence to suggest that cutting it out is the healthier

  • choice for the average person. On the other hand, those with the chronic digestive disorder

  • called celiac disease aren't able to eat gluten at all, and this is where some confusion may

  • have stemmed from.

  • If consumed, a celiacs body sees gluten as an invader and triggers an immune response

  • which ends up damaging the small intestine. Too much of this, and their body begins to

  • suffer major nutritional deficiencies. More recently, scientists have recognized another

  • small proportion of the population that aren't celiac but still have gluten sensitivity - that

  • is, they suffer similar symptoms after eating gluten - like cramps, diarrhea and bloating.

  • In both of these cases, 'gluten free' food options are essential. But if you don't suffer

  • from either, there isn't much weight to the other health claims of gluten-free diets.

  • It's in no way a 'toxin' as some may suggest, and 'gluten-free' doesn't necessarily mean

  • that food is more natural, healthier or lower in calories.

  • Conversely, there are some risks of cutting gluten out; while the lack of gluten itself

  • is of no concern, the vitamins and whole grains that it's often combined with are quite important.

  • Without supplementing them, you could be hurting your own health. On top of it all, without

  • gluten to bind your food together, more fat and sugar are often used to make gluten-free

  • foods more enjoyable.

  • At the same time, the popularity and fad of gluten-free diets has created a market for

  • these foods. Where once there was little selection, now there are gluten-free options all over

  • the place - and that's pretty cool for those who actually need it!

  • But what if there was a substance that only included the stuff your body needed, and took

  • out all the things that you don't? Like the perfect diet, all in one? Come with us to

  • our second channel, AsapTHOUGHT, where we break down how in the future, you may never

  • have to worry about food again! Click on the screen, or the link in the description!

  • Got a burning question you want answered? Ask it in the comments or on Facebook and Twitter.

  • And if you want the inside scoop on upcoming episodes ideas and behind the scenes,

  • check out our personal Instagram and Twitter handles.

  • And subscribe for more weekly science videos!

Whether you eat it or not, you've likely heard of gluten. With the growing trend of gluten-free


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B2 中上級

グルテンってなんだ? (What The Heck Is Gluten?)

  • 1675 17
    Yuhua Lai に公開 2021 年 01 月 14 日