G-Free Foodie Guide to Products that May Contain Gluten G-Free Foodie Guide to Ingredient Names for Gluten Got that? Yeah, it's a lot to take in - that's why we're here.įind more help in our G-Free Foodie Guides: Products of this kind present a problem because the hidden gluten constitutes a hazard for people with Celiac disease or gluten intolerance: In the United States, at least, gluten might not be listed on the labels of such foods because the U.S Food and Drug Administration has classified gluten as GRAS (Generally recognized as safe). Gluten is used as a stabilizing agent in products like make-up, ice cream, lunch meats, and ketchup, where it may be unexpected. The "Codex Alimentarius" set of international standards for food labeling has a standard relating to the labeling of products as "gluten free", however this standard does not apply to "foods which in their normal form do not contain gluten". When cooked in broth, gluten absorbs some of the surrounding liquid (including the taste) and becomes firm to the bite, so is widely used in vegetarian, vegan and Buddhist cuisines as a meat substitute. The protein content of pet foods is also enhanced by adding gluten. Gluten, dried and milled to powder and added to ordinary flour dough, improves rising and increases the bread's structural stability and chewiness, the added gluten provides supplemental protein to what would otherwise be high-carbohydrate preparations.
These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gluten (from Latin gluten "glue") is a composite of the proteins gliadin and glutenin.
FOODIE BARR TV
"G-Free" is a euphemism or hybrid of the words Gluten & Free, and it sounds better rolling off the tongue, don't you agree? Used in gluten-free circles & households everywhere, the term G-Free became more popular when TV personality Elisabeth Hasselbeck published her book " G-Free Diet." For this reason, foodies are sometimes viewed as obsessively interested in all things culinary, plus, gourmet is an old term that takes the life out of everything.
Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. Foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies simply love food for consumption, study, preparation, and news. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook, which is now out of print and is hard as hell to read.
"Foodie" is an informal term for a particular class of aficionado of food and drink.
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