Tag: Enzymatic degradation

Globally, celiac disease affects approximately 1% of the population, triggering intense research to answer: is it possible to make wheat gluten free?. While traditional methods fail to achieve this safely, advanced scientific innovations show promise for a future of celiac-safe wheat products.

According to food scientists, a vegetable's nutrient content begins to diminish the moment it is harvested. The process is accelerated drastically after cutting, as exposing the inner flesh to oxygen triggers a series of chemical reactions that lead to significant nutrient loss. Understanding why vegetables can lose their nutrients if they are cut and left exposed to air for too long can help you preserve their nutritional potency.