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<h1 style="text-align: center;">Gluten</h1>
<h2>[WHAT]</h2>
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<li>]&nbsp;Gluten is created when two molecules, glutenin and gliadin, come into contact and form a bond.</li>
<li>] Humans have been eating wheat, and the gluten in it, for at least ten thousand years .</li>
</ol>
<h2>[WHY]</h2>
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<li>]&nbsp;When bakers knead dough, that bond creates an elastic membrane, which is what gives bread its chewy texture and permits pizza chefs to toss and twirl the dough into the air.</li>
<li>] Gluten also traps carbon dioxide, which, as it ferments, adds volume to the loaf.</li>
</ol>
<h2>[WHY NOT]</h2>
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<li>] For people with celiac disease&mdash;about one per cent of the population&mdash;the briefest exposure to gluten can trigger an immune reaction powerful enough to severely damage the brushlike surfaces of the small intestine.</li>
<li>]&nbsp;William Davis, a cardiologist whose book &ldquo;Wheat Belly&rdquo; created an empire founded on the conviction that gluten is a poison, the protein has become a culinary villain. Davis believes that even &ldquo;healthy&rdquo; whole grains are destructive, and he has blamed gluten for everything from arthritis and asthma to multiple sclerosis and schizophrenia.</li>
<li>] David Perlmutter, a neurologist and the author of another of the gluten-free movement&rsquo;s foundational texts, &ldquo;Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar&mdash;Your Brain&rsquo;s Silent Killers,&rdquo; goes further still. Gluten sensitivity, he writes, &ldquo;represents one of the greatest and most under-recognized health threats to humanity.&rsquo;&rsquo; ( + segment on Dr. Oz )</li>
</ol>
<h2>[WHERE]</h2>
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<li><strong>] READ THE FULL ARTICLE</strong></li>
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<li>] <a href="http://www.newyorker.com/magazine/2014/11/03/grain" target="_blank">http://www.newyorker.com/magazine/2014/11/03/grain</a>&nbsp;</li>
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<h2>[WHEN]</h2>
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<li>]</li>
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<h2>[EXAMPLE]</h2>
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<li>]</li>
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<h2>[HOW-TO]</h2>
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<li>]</li>
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<h2>[REFERENCE]</h2>
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<p>&nbsp;</p>
<p>] REVIEW - gluten<br />- the largest display of gluten-free products in the United States</p>
<p><br />- Gluten, one of the most heavily consumed proteins on earth, is created when two molecules, glutenin and gliadin, come into contact and form a bond. When bakers knead dough, that bond creates an elastic membrane, which is what gives bread its chewy texture and permits pizza chefs to toss and twirl the dough into the air. Gluten also traps carbon dioxide, which, as it ferments, adds volume to the loaf. Humans have been eating wheat, and the gluten in it, for at least ten thousand years. For people with celiac disease&mdash;about one per cent of the population&mdash;the briefest exposure to gluten can trigger an immune reaction powerful enough to severely damage the brushlike surfaces of the small intestine. People with celiac have to be alert around food at all times, learning to spot hidden hazards in common products, such as hydrolyzed vegetable protein and malt vinegar.</p>
<p>- William Davis, a cardiologist whose book &ldquo;Wheat Belly&rdquo; created an empire founded on the conviction that gluten is a poison, the protein has become a culinary villain. Davis believes that even &ldquo;healthy&rdquo; whole grains are destructive, and he has blamed gluten for everything from arthritis and asthma to multiple sclerosis and schizophrenia. David Perlmutter, a neurologist and the author of another of the gluten-free movement&rsquo;s foundational texts, &ldquo;Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar&mdash;Your Brain&rsquo;s Silent Killers,&rdquo; goes further still. Gluten sensitivity, he writes, &ldquo;represents one of the greatest and most under-recognized health threats to humanity.&rsquo;&rsquo;</p>
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<h1 style="text-align: center;">&nbsp;</h1>

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