Gluten or not Gluten that is the question ?

Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. 

      As a french girl I have to tell that it is really difficult to speak about gluten in Gluten Land. Yes, in France we have gluten in every shape and form, from breakfast to dinner it's in our culture to eat pastry and bread, pasta and bread, charcuterie and bread, and oh yes we love wine but we never say no to a good beer.

However, the "No Glu" movement is growing more and more, all the healthy characters make the promotion of a no gluten diet. From the journalist to the trend setter of Instagram, gluten is making people talk (even South Park made an episode about it). But the real question under the debate stay : should we all stop gluten for a better health ? Before speaking about health, people were thinking that stoping gluten could help to loose weight, to have a better skin.

As every bandwagon effect many people are stopping gluten because influencers such as models, bloggers or food lovers show the new 'healthy' habits to adopt. The industrial answered immediately by creating gluten-free product : a good thing for people who have intolerance or allergy and a good marketing action for the brand. Eating gluten-free can be a bit more expensive when you want to keep eating pasta, cakes and pizza. And it will take times to find the brands that suits you the best or the recipe that work.

Controlling your gluten consommation is indeed something good to do. Everybody conscious know that eating burgers and pizza is not good for the health and for the weight.  Nowadays gluten is use as a binder in a lot of industrial product such as soja sauce, meat from the supermarket, prepared meal. We are consummating more gluten than we could thought, and it is not the best wheat flour quality that they are using. Industrial understood that the cereals represented a promising business so they invested in lower quality and started to modifie it by chemical means. Did you notice the size of the wheat field, come on it doesn't look so natural ! 

Gluten is a long protein and it takes hour to our body to digest it, that is why it create inflammation to your intestine and other potential symptoms. Many disease are recognize to be linked with an intolerance or an allergy to gluten. Limiting or stopping gluten help sick people to feel better or recover, it is also used in prevention of immune defiance disease. Many recipes are now available, to cook yourself some delicious gluten-free meal. I swear I made a lemon pie without gluten or dairy, and it was deliciouuuus!