"The problem is implicit in the word gluten, which literally means “glue” in Latin and in words like pastry and pasta, which derive from wheatpaste, the original concoction of wheat flour and water which made such good plaster in ancient times. What gives gluten its adhesive and difficult-to-digest qualities are the high levels of disulfide bonds it contains. These same sulfur-to-sulfur bonds are found in hair and vulcanized rubber products, which we all know are difficult to decompose and are responsible for the sulfurous odor they emit when burned."
Posted on: Tue, 18 Jun 2013 03:47:37 +0000
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