Edu-centre
How many people are affected by celiac’s disease?
In North America, including the United States and Canada, studies suggest that approximately 1% of the population is affected by celiac disease. This prevalence figure is consistent with estimates from other regions of the world. However, it's important to note that the exact prevalence of celiac disease can vary by age group, ethnicity, and geographical location within North America. Furthermore, it's worth mentioning that celiac disease remains underdiagnosed in many cases, with some individuals experiencing symptoms but not yet receiving a diagnosis. As awareness of celiac disease continues to grow and diagnostic methods improve, more individuals may be identified and...
Why culture is so impactful to a transition to a gluten-free diet?
Culturally transitioning to a gluten-free diet can be challenging due to the profound impact of food on culture, social interactions, and our personal identity. Many of our cultural traditions and cuisines revolve around products like bread, pasta, and pastries, ingrained in culinary heritage and family recipes passed down through generations (all containing wheat). Moreover, social gatherings, celebrations, and communal meals often center around food, making it difficult to navigate social situations while adhering to a gluten-free diet. Individuals may feel isolated or excluded from shared meals and cultural experiences, leading to feelings of alienation and frustration. Additionally, cultural perceptions of...
Why is wheat considered “special”?
Wheat, often hailed as the "staff of life," holds a special place in human history and culture for its remarkable versatility and nutritional richness. This cereal grain, cultivated for thousands of years, serves as a staple food for billions of people worldwide. The magic of wheat lies in its adaptability and abundance. It can be grown in diverse climates and soil conditions, making it a reliable source of sustenance in both temperate and tropical regions. From bread and pasta to cakes and cookies, wheat serves as the foundation for countless culinary delights, offering endless possibilities for delicious and nutritious meals....
What is gluten? What is it made up of?
Gluten is actually kind of magically amazing and it is made up of two things. Gluten is a composite protein. Gliadin is one of the two primary protein fractions in gluten, with glutenin being the other. The key difference between gliadin and gluten lies in their specific properties and roles within the gluten protein complex. Gliadin is primarily responsible for the elastic and cohesive properties of gluten, giving dough its ability to stretch and rise during the baking process. It is also the component of gluten that triggers immune responses in individuals with celiac disease or gluten sensitivities. On the...
