2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In recent years, the world seems to have gone mad and began to see detrimental effects on health in almost everything. Of course, with the exception of genuinely obsessed people with healthy eating, some of our concerns are somewhat justified.
The modern food industry is ready for almost anything when the end result is quick and easy profit. Bread was not spared from this mass hysteria. Literally millions of people have developed gluten sensitivity in the last 30 years.
The movement against this essential protein in cereals such as wheat, rye, barley and oats quickly reached unprecedented proportions. A number of celebrities have declared intolerance to him.
Recent studies aimed at sobering up bread deniers at least a little suggest that gluten sensitivity may not exist.
Based on his many years of research, Australian professor of gastroenterology at Melbourne Medical University Peter Gibson claims that people react to modern bread, but this has nothing to do with gluten.
According to his research, this irritation is a reaction to enzymes added during baking, and especially to alpha-amylase, which breaks down starch in bread into sugars (a process called hydrolysis) that are more easily absorbed by the body.
After several large-scale studies involving nearly 7,000 people, the scientist was able to prove that it was not gluten but complex carbohydrates, collectively known as FODMP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols), that were to blame for bread intolerance.
In the latest in a series of studies, Gibson subjected 320 of his compatriots, claiming to have a gluten sensitivity to a diet free of FODMP. They all showed improvement in their symptoms just 2 weeks after starting the diet.
Nearly 20 million Americans say they are gluten sensitive. Our research shows that as many as 9 percent of Australians have the same problem.
Whatever happens, it is due to modern practices for the production of standard bread - this at least seems clear, says Gibson in the conclusion of his research.
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