Gluten is delicious. I love gluten. I love bread that is crusty on the outside yet chewy on the inside. I love bread-based sweets like donuts or kringles when I ate sugar.
What is Gluten?
“Gluten is a mixture of proteins found mostly in wheat, but also in barley, rye, and oats. These grains make up many of our breads, pastas, granolas, noodles, tortillas, and beers.” – Popular Science
If you don’t have any issues with gluten, I recommend either making seitan or going to a vegetarian restaurant with fake meat. Chances are it’s seitan and it’s mind boggling how similar to meat it is in flavor and texture. It’s perfect if you are a newly minted vegetarian/vegan and you still crave that meaty flavor.
Gluten, figuratively speaking, is one of the glues that binds the world together. In it’s various forms it helped civilizations grow and flourish when it was cultivated and it is in plenty of Western recipes that it has a solid place in our culture of eating.
For many people, gluten does not negatively impact or affect their health, though removing it from one’s diet is viewed as a means to promote weight loss. The science is still out as to whether cutting gluten from a person’s diet who doesn’t have an autoimmune disease is beneficial. But going gluten-free in recent years is the thing to do in order to promote personal health and well-being.
As an aside: I think being gluten-free falls into that category of: “if I think it works and I am seeing benefits from it, then it works.” I am not going to judge.
However, if you have an autoimmune disease, gluten can affect you differently and that’s what I want to examine further in today’s post.