Stretching the Facts About Gluten

Stretching the Facts About Gluten

Season 2 - Episode 8

​​​Gluten vs. Gluten Free? Are we confused by the whole Gluten issue? Exactly what it is? What it does? Who it impacts? What are the symptoms of Gluten sensitivity? Well, in Episode #8 of Food Over 50 we examine the facts about this stretchy little protein found in wheat, rye and barley. We dispel some of its myths and verify its truths by talking to a noted gastroenterologist and the past chair of the California Wheat Commission & U.S. Wheat Associates to examine both sides of the Gluten story.

And equally important, FO5O’s chef/host David Jackson whips up Pasta and Pancakes! The brown rice & quinoa fusilli, dressed in a fabulous walnut and basil pesto, is 100% Gluten Free in deference to the small but outspoken percentage of the population with Gluten sensitivity. It may have a slightly different “chew” than durum semolina pasta, but it’s just as tasty! On the other hand, David’s extraordinarily delicious, sweet and savory whole wheat crepes contain naturally occurring Gluten, which is perfectly wholesome for the 97.5 % of us who can gobble Gluten with abandon!

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Featured Recipes in this Episode

Savory veggie stuffed crepes as prepared by Food Over 50

​Savory Whole Wheat Crepes

Sweet blueberry crepes as prepared by Food Over 50

​Whole Wheat Blueberry Crepese

Quinoa fusilli as prepared by Food Over 50

​Brown Rice & Quinoa Fusilli