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Pastimes : Diabetic Kitchen
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To: goldworldnet who wrote (740)10/30/2018 12:57:11 PM
From: Pogeu Mahone1 Recommendation

Recommended By
goldworldnet

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Yes...
gliadin , it does cause inflammation, and


is the culprit that we are all susceptible to in wheat.


BAAAAAADDDDDDDDDDDD!!!!!

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The unique breadmaking properties of wheat are generally ascribed to the visco-elastic properties of its gluten proteins. While monomeric gluten proteins (gliadin) show viscous behavior, polymeric gluten proteins (glutenin) are elastic.
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