pistachios tagged posts

Quinoa Salad

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The last few years there is a growing number of grains that have hit the market. Many of them have been around for a while (a few thousand years) but their nutritional value was hardly been recognized. In their majority they emerged as an alternative to the existing grains that recently have been under the gun for not being as healthy as we though they were. A major concern is gluten. Gluten is a form of tough network of proteins that is created by the cross-linking of gliadin and a gluten with the help of water. Both gliadin and a glutenin are in abundance in many grains, primarily in wheat, rye and barley. Several people have a immunogenic response to it, in which the body recognizes several molecules (gliadin in this case) as an intruder. This is causing a cascade of effects that can lead to unpredictable results. This is considered part of the Celiac Disease and is not recognized as an allergy due to the unusual response of the body ranging from stomach cramps to joint pains.

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