Keyword Analysis & Research: gluten


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gluten1.870.54954956

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Keyword CPC PCC Volume Score
gluten1.720.3554660

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  • Gluten: What is it and why is it bad for some people?

    medicalnewstoday.com

    https://www.medicalnewstoday.com/articles/318606

    Gluten is a family of proteins found in grains, including wheat, rye, spelt, and barley. Of the gluten-containing grains, wheat is by far the most common.

    DA: 15 PA: 3 MOZ Rank: 24

  • Gluten - Wikipedia

    wikipedia.org

    https://en.wikipedia.org/wiki/Gluten

    Gluten is a group of seed storage proteins found in certain cereal grains. Although, strictly speaking, "gluten" pertains only to wheat proteins, in the medical literature this term is used to refer to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been demonstrated capable of triggering celiac disease.

    DA: 46 PA: 42 MOZ Rank: 49

  • What Is Gluten? Definition, Foods, and Side Effects

    healthline.com

    https://www.healthline.com/nutrition/what-is-gluten

    Gluten is a family of storage proteins — formally known as prolamins — that are naturally found in certain cereal grains, such as wheat, barley, and rye .

    DA: 20 PA: 1 MOZ Rank: 91

  • What is Gluten? | Celiac Disease Foundation

    celiac.org

    https://celiac.org/gluten-free-living/what-is-gluten/

    What is Gluten? Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together.

    DA: 31 PA: 69 MOZ Rank: 91

  • Gluten: A Benefit or Harm to the Body? | The Nutrition ...

    harvard.edu

    https://www.hsph.harvard.edu/nutritionsource/gluten/

    What is Gluten? Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.

    DA: 57 PA: 94 MOZ Rank: 59

  • Which Foods Contain Gluten? What Foods Are Gluten Free?

    medicinenet.com

    https://www.medicinenet.com/gluten_foods/article.htm

    It’s the protein in flour that swells up and acts as the glue that holds the dough together. It’s what allows dough to spread when you pull and knead. As dough bakes and becomes bread, gluten acts like a balloon that helps it rise. It’s what gives each slice a soft, chewy texture.

    DA: 10 PA: 17 MOZ Rank: 57

  • 8 Foods to Avoid with a Gluten Intolerance (and 7 to Eat)

    healthline.com

    https://www.healthline.com/nutrition/gluten-food-list

    Many people avoid gluten, a group of proteins found in grains like wheat, barley, and rye, due to personal preference or a medical condition .

    DA: 79 PA: 92 MOZ Rank: 9

  • What Is Gluten? | Live Science

    livescience.com

    https://www.livescience.com/53265-what-is-gluten.html

    Gluten is a mixture of hundreds of distinct proteins within the same family, although it is primarily made up of two different classes of proteins: gliadin, which gives bread the ability to rise ...

    DA: 35 PA: 97 MOZ Rank: 80