Actually ALL grains have glutens, corn has it's own unique type of gluten. Wheat & other members of the wheat family have gliadin, the most problematic for the most people. I learned recently that even buckwheat which is technically the seed of a fruiting bush belonging to the rhubarb family, not a wheat nor even a true grain.
Well, turns out that buckwheat has it's own unique form of prolomin in it too, though it is low percentage-wise, The amount of prolamin was from
3.37 to 4.95 % of total protein. It does have lectins in it as well as rogue elements not quarantined & tested properly by scientists yet. However, buckwheat is pretty darn impressive other-wise, nutritionally speaking.
I lost my taste for buckwheat, apparently, after fermenting some buckwheat last year ala Weston A Price Foundation principles. I was like ''meh'', whereas in years past, most of my adult life in fact, i loved buckwheat pancakes, noodles & kasha.
Organic air-popped would be "ok" as a 20% item, I guess... I don't miss popcorn.
But corn chips and salsa, especially when eating out, sometimes I indulge. At parties, where it's more of a pot luck, multiple choice buffet set-up I can easily skip over corn chips without a 2nd thought. Funny how that dynamic works...
What! There's No Such Thing As Gluten-free Grains? | Mark's Daily ...
That can't be right!!!" you say. But indeed it is; it's true! ALL grains contain gluten. http://urbanposer.blogspot.com/2012/01/what-theres-no-suc.
Originally Posted by MvEssen
Last edited by Betorq; 08-18-2013 at 05:10 PM.
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