It\u2019s a protein, it\u2019s found in plants, and it\u2019s the most hated ingredient in the food industry right now. No, it is not sugar that leads to a high risk of\u00a0diabetes, and it is not sodium that is linked to prevailing rates of heart disease \u2013 it\u2019s gluten. Absurd at it seems, gluten has become public enemy number one, and is getting kicked out of households across the country. Because of media outlets spreading news of gluten like wildfire, gluten has been transformed from an ordinary ingredient to\u00a0the culprit of a variety of health issues. The consequence of this has grown an anti-gluten passion into a multibillion-dollar market.<\/p>\n
Found in wheat, barley, rye, and a couple other grass-grown grains, gluten is formed when two molecules (glutenin and gliadin<\/a>) are conjoined during the germination cycle of a plant. The bond of these two molecules allow for elasticity in food products, an element that is essential for cooks to create desirable cuisine for their customers. Gluten can be manipulated to form different textures for food; however, it is essential to keep in mind the origin of this protein molecule.<\/p>\n