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TYPEBASE4 INDEX >> GRAIN >>


WHEAT / GLUTEN FLOUR



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SCIENTIFIC NAME: TRITICUM AESTIVUM

FRANCAIS: FARINE DE BLE/GLUTEN




General Description:

Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten . Viewed alone, gluten is a tough, elastic, grayish substance resembling chewing gum. It's the gluten in flour that, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent (see LEAVENER). Gas contained within a dough or batter helps a bread or other baked good rise, creating a light structure. Most (but not all) flours contain gluten in varying amounts. Bread (or hard wheat) flour has a high gluten content and is therefore good for yeast breads, which require an elastic framework.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRA

Non Secretor:
AVOID

    BLOOD TYPE B:

    Secretor:
    AVOID: Flocculates serum or precipitates serum proteins. Contains lectin or other agglutinin. Metabolic inhibitor.

    Non Secretor:
    AVOID: Flocculates serum or precipitates serum proteins. Contains lectin or other agglutinin. Metabolic inhibitor.


      BLOOD TYPE AB:

      Secretor:
      NEUTRAL

      Non Secretor:
      AVOID


        BLOOD TYPE O

        Secretor:
        AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Contains component which can modify known disease susceptibility.

        Non Secretor:
        AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Contains component which can modify known disease susceptibility.



          LECTIN CHARACTERIZATION:
          • This food contains a reported lectin.

          • This food contains a reported lectin.


          RECIPES FEATURING THIS FOOD:
          This ingredient is featured in the following website recipes:

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          SPECIAL NOTE:
          • This food is a significant source of selenium (84.84 mcgs per 1 cup.)
          • This food can be a significant source of folate (52.8 mcgs per 1 cup.)
          • This food can be a significant source of potassium (486 mgs per 1 cup.)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATION This food is typically irradiated in its dry form. Purchase from reputable sources.
          ANTIOXIDANTSNo data on this food.
          ALLERGENS This grain contains gluten.
          GLYCEMIC INDEX This food has a high Glycemic Index.


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