Gluten, food and health

Gluten...

Test your knowledge about gluten

Where does the word "gluten" come from?

Originally, a "humour" in the animal, plant, and mineral kingdom

Gluten in translations and literature

Early mentions of the term "wheat gluten"

A late link between "gluten" and "proteins"

Is gluten present in cereal grains?

The Triticeae tribe

Don’t confuse the Triticeae with each other!

Gluten is formed from storage proteins

Proteins or necklaces and bracelets?

Key milestones in wheat protein research

Gluten: a puzzle for physicists

Proteins essential for seedling growth

What is the role of gluten in food?

How is the amount of gluten-forming protein measured?

Daily gluten consumption

Wheat gluten: early on, a marker of quality

As many bakers, as many breads, as many glutens

Do spaghetti and other pasta products contain gluten?

From peasant foods to “industrial” products: differences in gluten?

Gluten, one additive among others in bread

How is industrial gluten produced — and for what purposes?

From starch to gluten in past industrial processes

How is gluten extracted today?

Vital gluten in the cereal industry

Gluten as an ingredient in meat substitutes

Do our animals consume gluten?

Gluten in modelling clay and other non-food uses

Focus on hydrolysed gluten

What health issues are linked to gluten?

"Gluten is to humans what fertiliser is to plants..."

For some, a real health concern

Coeliac disease

Allergies

Non-coeliac gluten or wheat sensitivity

Does gluten play a role in other diseases?

What’s the point of eating gluten-free products?

Gluten-free products: a booming market

Who buys them — and why?

Ingredient lists as long as a day without bread

Gluten-free pasta and cookies: fewer additives?

Are gluten-free products ultra-processed?

Eating gluten-free — but at what cost?

What can degrade gluten?

Germination: the original degradation process

Bacteria, fungi, plants, insects: who can degrade gluten?

The "degraders" in our digestive tract

Are probiotics useful for coeliac disease?

Natural sources of gluten-degrading bacteria

Chemical and microbiological modification of gluten

How fermentation can break down gluten

Malting

How can gluten content be influenced from the grain onward?

Agricultural practices have long been known to affect gluten

More nitrogen, more gluten?

Gluten and pesticides: what do we know?

Climate change: a blessing or a curse for gluten-sensitive individuals?

Modern varieties: a breeding focus on gluten content

What about so-called “ancient” varieties?

Is it possible to produce wheat with reduced — or no — gluten?

What is the future of gluten?

Answers to the quiz

Bibliography

Bibliographie