"At its most basic, gluten is just a protein complex found in some of our favorite grains. There has been speculation about not only gluten's role in the development of serious health conditions like autoimmune diseases, but also about how 21st-century processing methods may alter its health impacts. This has caused fear and created a lot of chatter, both true and untrue, about gluten."
"As a gluten-free recipe designer and chef and with a plant-based nutrition certification from Cornell, I've spent a great deal of time understanding gluten and how to cook without it. Furthermore, my interest in gluten-free cooking piqued when my mother was diagnosed with colitis and celiac disease, which encouraged me to develop recipes sans gluten. The most important thing I took from this study and recipe experimentation is that folks who eat a gluten-free diet can still have mouthwatering dishes and desserts;"
Gluten is a protein complex present in certain grains. Concerns exist about gluten's possible role in autoimmune diseases and about modern food processing altering its effects. Fear and misinformation have spread about gluten and gluten-free diets. Gluten-free alternatives are not automatically healthier than gluten-containing foods. Some individuals need strict gluten avoidance for medical reasons like celiac disease or gluten sensitivity. Cooking gluten-free requires ingredient awareness but can still produce flavorful meals and desserts. Personal experience in recipe development and nutrition training supports creating satisfying gluten-free dishes while maintaining health through informed dietary choices.
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