Leavening agentIn cooking, a leavening agent (ˈlɛvənɪŋ) or raising agent, also called a leaven (ˈlɛvən) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.
Anti-transglutaminase antibodiesAnti-transglutaminase antibodies (ATA) are autoantibodies against the transglutaminase protein. Antibodies serve an important role in the immune system by detecting cells and substances that the rest of the immune system then eliminates. These cells and substances can be foreign (for example, viruses) and also can be produced by the body (for example, cancer cells). Antibodies against the body's own products are called autoantibodies. Autoantibodies can sometimes errantly be directed against healthy portions of the organism, causing autoimmune diseases.
Alopecia areataAlopecia areata, also known as spot baldness, is a condition in which hair is lost from some or all areas of the body. It often results in a few bald spots on the scalp, each about the size of a coin. Psychological stress and illness are possible factors in bringing on alopecia areata in individuals at risk, but in most cases there is no obvious trigger. People are generally otherwise healthy. In a few cases, all the hair on the scalp is lost (alopecia totalis), or all body hair is lost (alopecia universalis).
SeitanSeitan (UKˈseɪtæn, US-tɑːn; セイタン) is a food made from gluten, the main protein of wheat. It is also known as miànjīn (), fu (麩), milgogi (밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is made by washing wheat flour dough with water until most of the starch granules have been removed, leaving behind the sticky, insoluble gluten as an elastic mass, which is then cooked and eaten. Wheat gluten is an alternative to soybean-based foods, such as tofu, which are sometimes used as a meat alternative.
Winter wheatWinter wheat (usually Triticum aestivum) are strains of wheat that are planted in the autumn to germinate and develop into young plants that remain in the vegetative phase during the winter and resume growth in early spring. Classification into spring wheat versus winter wheat is common and traditionally refers to the season during which the crop is grown. For winter wheat, the physiological stage of heading (when the ear first emerges) is delayed until the plant experiences vernalization, a period of 30 to 60 days of cold winter temperatures (0° to 5 °C; 32–41 °F).
Fructose malabsorptionFructose malabsorption, formerly named dietary fructose intolerance (DFI), is a digestive disorder in which absorption of fructose is impaired by deficient fructose carriers in the small intestine's enterocytes. This results in an increased concentration of fructose. Intolerance to fructose was first identified and reported in 1956. Similarity in symptoms means that patients with fructose malabsorption often fit the profile of those with irritable bowel syndrome.
