Tag: Gluten benefits

According to Harvard Health, a 2017 study of over 100,000 people without celiac disease found no link between long-term gluten consumption and heart disease risk. So, does gluten provide any benefits, or is it simply a component of a healthy diet for many?

An estimated 1 in 133 Americans has celiac disease, an autoimmune condition triggered by gluten. For this population, adopting a gluten-free diet is a medical necessity, dramatically improving their quality of life. But for those without a diagnosed intolerance, the physiological effects are far more complex, encompassing both potential benefits and serious nutritional risks.

Vital wheat gluten, a highly concentrated form of gluten, can be found in the baking aisle of many grocery stores. So, can you get pure gluten? The answer is yes, it is commercially available as a powder made from wheat flour that has been processed to remove almost all of the starch.

For centuries, humans have consumed gluten-containing grains, providing protein, fiber, and nutrients. This raises the common question, is high gluten good? The answer is nuanced, depending heavily on an individual's health status and genetics.

According to a 2017 study of over 100,000 individuals, long-term dietary gluten intake was not associated with an increased risk of heart disease in those without celiac disease. This surprising finding contrasts with popular health trends and begs the question: does gluten have any health benefits for those without an intolerance?

An estimated 6% of the U.S. population is affected by gluten intolerance, also known as non-celiac gluten sensitivity. Yet for the majority, consuming wheat gluten as part of a balanced diet provides several nutritional benefits. This guide explores whether wheat gluten is healthy or not by examining its role in various conditions.

According to manufacturers and nutrition labels, a standard serving size of vital wheat gluten is often listed as 1/4 cup (30g), especially when considering its high protein content for vegan applications. However, the practical "serving" for baking is significantly smaller, typically just 1 to 2 tablespoons, used as an additive to improve dough elasticity and texture.

With a concentrated protein content of 75-80%, vital wheat gluten is an effective and common way to increase the protein in food products. It is the isolated protein from wheat flour, and its functionality goes far beyond just nutritional enrichment, dramatically affecting the texture and structure of baked goods and plant-based foods.