評論
打印
Maybe you've recently seen the phrase "gluten-free" on food packaging,
你最近也許留意到，'不含麩質'的標志開始出現在食物包裝上、
or take-out menus, shampoo bottles, apartment listings,
或出現在外帶菜單、洗發精瓶子、公寓清單、
the tag of your shirt, on a hammer, as a lower back tattoo, or in your friend's resume.
你的襯衫標簽、甚至鐵錘上，或成為某人腰背紋身字眼，或在朋友簡歷上。
Next time someone starts telling you about their newfound freedom from gluten, here are some questions you can ask,
下次如果有人跟你講他們新發現自己不能接觸麩質，你可以詢問他們以下幾個問題，
and the well-informed answers that your friend, being a reasonable individual making educated dietary choices,
如果你的朋友是理性個體，會明智選擇飲食，而非盲目追隨最新飲食潮流的話，
and by no means just following the latest diet craze, will tell you. What is gluten?
則他們會告訴你如下有見識的答案。什么是麩質？
Gluten is an insoluble protein composite made up of two proteins named gliadin and glutenin.
麩質是一種不可溶解的蛋白質混合物，由兩種蛋白質組成：醇溶谷蛋白及谷蛋白。
Where might you encounter gluten?
你在哪里可能會遇到麩質？
Gluten is found in certain grains, particularly wheat, rye and barley.
在一些谷物內可以找到麩質，特別是小麥、黑麥和大麥。
What has gluten been doing for the previous entirety of human history, and why do you suddenly care about it?
在過去整個人類史上，麩質有過什么貢獻？為什么你會突然在意麩質？
Gluten is responsible for the elastic consistency of dough and the chewiness of foods made from wheat flour, like bread and pasta.
麩質讓面團保持彈性，也讓面粉做的食物有嚼勁，譬如面包和意面。
For some people, these foods cause problems, namely wheat allergy, celiac disease, and non-celiac gluten sensitivity.
這些食物給以下一些人帶來麻煩：例如患有小麥過敏、乳糜瀉、非乳糜瀉麩質敏感的人。
Wheat allergy is an uncommon condition that occurs when a person's immune system mounts an allergic response to wheat proteins,
小麥過敏并不普遍，其成因為人體免疫系統對小麥蛋白作出過敏反應，
leading to mild problems, and in rare cases, a potential dangerous reaction called anaphylaxis.
導致一些輕度癥狀。可是，少數情況下，會出現一種潛在危險的過敏性反應。
