• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tina Ruggiero | Nutrition Expert, Cookbook Author and Spokesperson

Nutrition Expert. Writer. Creative Alchemist.

  • Home
  • About Tina
  • Media
    • Columnist
    • Television
    • Social Media
    • Print
    • Radio
  • Cookbooks
  • Work with Tina
    • Keynote Speaker
    • Spokesperson
    • Culinary Nutritionist
  • Contact Tina

Gluten: A Primer

Mar 27, 2007 by Tina Ruggiero

rye bread

Gluten has been in the news a lot, lately, and I’ve had many people ask me what it is.

Gluten is a protein that’s found in rye, wheat and barley. This protein is what makes bread chewy, allows bread to rise and also gives bread its absorbent quality (something very important to those of us who MUST dip their bread in olive oil or red sauce, and you know who you are).People who are allergic to gluten suffer from Celiac Disease, a genetic disorder that more commonly affects those of Northern European descent. For these individuals, gluten-free foods are a must and can be found in both grocery and health food stores.

Filed Under: Nutrition

Reader Interactions

Primary Sidebar

Feed Your Mind. Nourish Your Body™.