What is gluten, gluten sensivity and celiac disease?

The market for gluten-free foods is skyrocketing. It is estimated that by 2020, the market will to be valued at 7.59 billion U.S. dollars. In 2015 sales amounted to about 2.79 billion U.S. dollars. Why is there such a surge in gluten free products?

Is it related to the rise of celiac disease. It's not clear whether doctors are looking for it more often, and therefore finding more cases. But research from the Mayo Clinic in Rochester, Minn., suggests that the disease is four times more common today than it was in the 1950s. Currently 1 out of 100 or 1% of the population suffers from celiac disease and larger percentages from gluten sensitivity although there does not be a clear consensus on how many people are NCGS (non-celiac gluten sensitivity). What complicates matter is gluten may not be the only substance in wheat which people are sensitive to.

What is Gluten and how to identify it? What is the molecular structure of gluten?

Gluten is a protein found in wheat. What part of the wheat grain is it located? How can you identify foods that contain gluten? ... read more.

What are the genes in the Human Genome responsible for Celiac Disease?

There are two genes that are responsible for Celiac disease although other genes and environmental factors play a role in those that get the disease, since as many as 30-40% of the population may have the gene(s) but not show symptoms... read more.

Why is an immune response triggered against gluten in some individuals?

How does gluten cause celiac disease? What is the mechanism behind the immune response?... read more

What is the difference between celiac disease and gluten sensitivity?

Only 1% percent of the population has true Celiac disease. Many more have what is know as gluten sensitivity What is the difference between the two, and how can you tell which one you have... read more. Is gluten the only substance in wheat people are sensitive to? ... read more.

Food Molecules that Create the Taste and Texture of Foods

Science of Cooking

How to Enhance Flavor in Cooking

Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste but brining, curing and dehydrating are also very effective methods.