#gluten
Celiac disease rate among young children has almost tripled in past 20 years
The number of young children diagnosed with coeliac disease in the UK has almost tripled over the past 20 years, but kids from poorer families are only half as likely to be diagnosed with the condition, reveals research published online in Archives of Disease in Childhood.
The evidence to date suggests that up to 1% of all children in the UK have blood markers for coeliac disease, an autoimmune reaction to dietary gluten from wheat, barley, and rye.
F. Zingone, J. West, C. J. Crooks, K. M. Fleming, T. R. Card, C. Ciacci, L. J. Tata. Socioeconomic variation in the incidence of childhood coeliac disease in the UK.Archives of Disease in Childhood, 2015; DOI: 10.1136/archdischild-2014-307105
Gluten protein fragments have been identified that stimulate the immune system, leading to inflammation of the intestine and shortening of the intestinal villi.UCLA
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2015 was the year I lost 42lbs in 7 months and I couldn’t be happier with my transformation!
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This week, I’m recreating some Akkadian bread, as seen in some cuneiform inscriptions, as well as visual representations in carved panels in Akkadian palaces.
The original bread has a striking similarity to modern Iraqi samoon - from it’s shape to it’s description in Akkadian!
In any case, let’s now take a look at the world that was! Follow along with my YouTube video, above!
Ingredients
1 cup wholemeal flour
2 cups plain flour
salt
water
active dry yeast (or 1/3 cup sourdough starter)
milk
sesame seeds
Method
1 - Preparing the Dough and letting it Rest
To begin with, we need to make a starter. The easiest way to do this today is to use some dry active yeast, opening a sachet, and placing it in a bowl with a bit of warm water. But if you have some sourdough starter, you can use 1/3rd of a cup of that instead! But keep in mind that the sourdough starter will affect how hydrated your dough is later on.
Pour in 1 cup of wholemeal flour, along with two cups of plain white flour into the yeasty mix, and mix everything together until the dough starts to pull away from the sides of the bowl cleanly. If it’s too dry and crumbly, add some water - little by little - until it comes together into a smooth ball.
When it’s ready, place a damp cloth or a bit of clingfilm over the top of your bowl, and let the whole thing prove in a warm area for a few hours - or until it’s doubled in size.
2 - Forming your Bread
When your dough has expanded hugely, tip this out onto a lightly floured worksurface, and get to kneading. Fold and twist this around for about 10 minutes, just to help develop a better texture of the loaf down the line. When you’re finished kneading it, roll the whole thing into a long snake of dough. Cut this in half, and these halves in half again, so you wind up with four roughly evenly-sized balls of dough.
Carvings of Akkadian banquets show off lemon-shaped loaves of bread, and modern samoon are formed in a similar way. So roll a ball of dough in your hand, leaving two nubs at either end of it. Flatten the centre of the loaf down, by stretching and pulling at the dough until it smooths down.
3 - Baking
When they’re formed, place them onto some baking paper, and cover them with a damp towel for about 20 minutes. After this, brush them with a bit of milk, before sprinkling some sesame seeds over the top of them if you want. Bake these in an oven preheated to 230C / 450F for 15-20 minutes, or until they turn golden brown.
Serve up warm, and dig in!
The bread is delicious and fluffy, with a nice crisp crust. The sesame seeds - if added to the top - become toasted and flavourful when baked.
The original name for this bread would have been “ninda ensu” - which literally translates to “the bread of the king/ruler”. “ninda”being a catch-all word for a variety of breads and cakes in the Akkadian language, so while it’s likely that “ninda ensu” referred to a savoury bread, it’s also likely that this may have been sweetened too!
Jurassic Jaunt 6: Corfe Castle - Escape from the Model Village
Jurassic Jaunt 6: Corfe Castle – Escape from the Model Village
Previously to Corfe Castle – Corfe Castle!
The next day, prepared with the knowledge that Thy Hot Food Shall Be Eaten Between Thine Hours of 12-3 and that things are rather strict regarding food times, I went looking for breakfast (I’m as bad as Frodo talking about breakfasts!) I noticed the massive queue for the Bakery – very good, I had bought a few gluten free biscuits there the day before. I…
Fried green tomatoes with bison flank and cantaloupe (traduccion abajo)
Ingredients to make fried green tomatoes:
- 1 green tomato
- 1 egg white
- ¼ cup gluten-free almond flour (you will likely not use ALL of the flour)
- Choice of seasonings (low sodium)
- ½ tbsp Kelapococonut oil (use FITMENCOOK code for 10% discount)
Recipe:
- Cut green tomato into thick slices.
- Put almond four, garlic powder, pepper, pinch of sea salt, cumin into a bowl and mix.
- In another bowl, add 1 egg white.
- Set skillet on medium heat and add coconut oil.
- Place tomato slice in egg white mixture. Then place the slice in the flour & seasoning mixture. Coat both sides of the tomato.
- Place the tomato slice in the skillet and cook on both sides until brown. Careful not to burn.
- Smash them! They are delicious.
Approx macros of green tomato: 226 calories, 14g protein, 11g carbs, 18g fat (majority comes from almond flour). To reduce calories, you can use sorghum flour or coconut flour but the carb count will increase.
Tomates verdes fritos con flanco de bisonte y el melón
Ingredientes para hacer tomates verdes fritos:
- 1 tomate verde
- 1 clara de huevo
- ¼ taza de harina sin gluten de almendra (es probable que no usas toda la harina)
- Tu elección de condimentos (bajo en sodio)
- ½ cucharada de aceite de coco de marca Kelapo utilice el código de FITMENCOOK para recibir 10% de descuento)
Receta:
- Cortar el tomate verde en rodajas gruesas.
- Poner harina de almendra, ajo en polvo, pimienta, una pizca de sal marina, el comino en un tazón y mezclar.
- En otro tazón, añadir 1 clara de huevo.
- Establecer una sartén a fuego medio y agregar el aceite de coco.
- Poner la rodaja de tomate en la mezcla de clara de huevo. A continuación, poner la rodaja en la mezcla de harina y condimentos. Cubrir ambos lados del tomate.
- Colocar la rodaja de tomate en la sartén y cocinar por ambos lados hasta que estén doradas. Con cuidado de no quemarse.
- Disfrutarlas! Son deliciosas.
Macros aprox de tomate verde: 226 calorías, 14g de proteínas, 11g de carbohidratos, 18g de grasa (mayoría proviene de harina de almendras). Para reducir las calorías, se puede utilizar la harina de sorgo o harina de coco pero la cantidad de carbohidratos aumentará.
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The dish soap I use used to claim to be “organic”, but now it just says its ingredients are “thoughtfully sourced”, which may well be the most beautiful example of meaningless doublespeak I’ve ever encountered.
It’s been a year and a half, but I think I’ve finally run into something that goes one better: I just saw a pre-made salad kit that claims to be environmentally friendly on the grounds that its contents are “inspired by locally grown ingredients”.
Roll that one around in your head a bit.
Just found a salad dressing at the local grocery store whose label proudly boasts “no added gluten!”.
Dude, one of our grocery stores advertizes its fuckin pepperoni as gluten free
Assuming it’s actually certified as such, that’s perfectly reasonable. Many ground meat products use bread crumbs as filler material, and spicy food of all kinds is prone to undeclared gluten because commercially available spice preparations are often adulterated with wheat starch as an anti-clumping agent; whether or not your pepperoni contains gluten is a legitimate question.
The same is true for salad dressings. There are several ingredients that are common in salad dressings that contain gluten, such as malt vinegar, soy sauce, dextrin, “food starch,” and “natural flavors” or “ground spices.”
Also, even if salad dressings didn’t have common gluten-containing ingredients, there are so many foods that you’d think shouldn’t contain gluten but do anyway, either because of sneaky ingredients or cross-contamination that people with gluten allergies / intolerances / sensitivities are entirely justified in being cautious with any food product that’s processed or contains multiple ingredients,no matter how counterintuitive the possibility that it has gluten seems. Especially because in the US manufacturers are not required to label gluten as a food allergy. They’re required to label wheat, which excludes most sources of gluten but not all of them, but the only requirement for gluten is that they’re not allowed to falsely label a food as “Gluten Free.”
The “No Added Gluten” label is problematic, but not because that label is unnecessary, it’s because at least in the US that label is not a legally protected guarantee that the product doesn’t actually contain gluten, so actually a person with Coeliac disease or other gluten allergy/intolerance would be safest to assume that dressing does contain gluten and is not safe to eat. I would not buy that salad dressing if I were cooking for someone who can’t eat gluten.
tl;dr whether your salad dressing contains gluten is also a legitimate question, but “no added gluten” is not a trustworthy “no.”
Full of aromas and creamy - healthy and flavorful noodle soup.
The complex flavors build up on each other, then marry each other in this vegan recipe from Lazy Cat Kitchen.
I’ve soaked baked seitan in the soup for a good source of soft plant protein. Added red bell peppers, onions, carrots, broccoli.
My version includes fish sauce simply because I have it, but I am amazed this can be veganized.
Mucha gente habla español por acá?
I just got glutened. This is terrible. Fml
In pizza muffin we trust no filter bc it’s a fucking muffin.
@bunner can do no wrong
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#bunners #glutenfree #gf #celiacdisease #gluten #vegan #veganfood #yummy #food #instafood #pizza #muffin
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Attention everyone who can’t have gluten:
Digorno has a gluten free cheese pizza that has wheat in it. Don’t eat it if you can’t eat wheat. They took the gluten out of it but the wheat is still there so if you’re highly sensitive to it, don’t eat it.
Da fuck, reminds me of https://youtu.be/F6hC4qQbDzI
And they took it literally
