Tag: Free resources

Yesterday, I came across this Ted-Ed video and I found it quite informative. It’s just 5 minutes long and it isn’t difficult to understand. As you can guess reading the heading, it’s about GLUTEN, allergies, and intolerances. On Ted-Ed‘s website, you can find other listening activities on the video. 

Below a vocabulary list you should read before watching the video:

Image source

BIG DEAL: something that is very important.
Ex. This was a really big deal for me.

RECENTLY: not long ago
Ex. I received a letter from her recently.

DIETARY: related to your diet.
Ex. This kind of dietary behaviour needs to be stopped immediately.

CRAZE: an activity, object or idea that is very popular for a short time.
Ex. The new dance craze is spreading.

INSOLUBLE: not able to be dissolved in a liquid.

DOUGH: flour mixed with water, and other ingredients that is baked to make bread, cookies, etc.

TO MOUNT: to activate; to launch.

MILD: not strong in action or effect.
Ex. Your friend had a mild heart attack.

TO IMPAIR: to make something weaker or worse.
Ex. Smoking can impair your health.

RASH: a lot of small red spots on the skin that is caused by an illness or a reaction to something.

FORTUITOUS: happening by chance; not planned.
Ex. My presence here is fortuitous.

PDF version: what-is-the-big-deal-with-gluten-vocabulary

Fill in the gaps in the following sentences:

1. Maybe you’ve recently seen the phrase “gluten-free” on food ________________, or take-out menus, shampoo bottles, apartment listings, the _______________of your shirt, on a hammer, as a lower back tattoo, or in your friend’s resume.
2. Next time someone starts telling you about their newfound freedom from gluten, here are some questions you can ask, and the _________________ answers that your friend, being a reasonable individual making educated _________________choices, and by no means just following the latest diet _________________, will tell you.
3. What is gluten? Gluten is an insoluble protein composite _________________ of two proteins named gliadin and glutenin.
4. Gluten is found in certain grains, particularly wheat, rye and _______________ .
5. Gluten is responsible for the elastic consistency of and the chewiness of _______________ foods made from wheat flour, like bread and pasta.
6. For some people, these foods cause problems, namely wheat allergy, celiac _________________, and non-celiac gluten sensitivity.
7. Wheat allergy is an uncommon _________________ that occurs when a person’s immune system _________________an allergic response to wheat proteins, leading to mild problems, and in rare cases, a potential dangerous reaction called anaphylaxis.
8. Celiac disease is an _________________ disease, in which eating foods with gluten leads to inflammation and damage of the lining of the small intestine.
9. This impairs intestinal function, _________________ to problems like belly pain, bloating, gas, diarrhea, weight loss, skin _________________, bone problems like osteoporosis, iron deficiency, small stature, infertility, fatigue and depression.
10. Celiac disease is present in one in every 100 to ____________persons in the U.S.
11. The most effective _________________ is a gluten-free diet, which helps heal intestinal damage and improve symptoms.
12. Gluten sensitivity’s _________________ in the general population is unclear, but likely much more common than wheat allergy or celiac disease.
13. For example, it may be the case that gluten can activate the immune system in the small intestine, or cause it to become _________________.
14. The human intestine can’t _________________ or absorb fructans, so they make their way to the large intestine or colon, where they’re fermented by bacteria, producing short-chain fatty acids and gases.
15. Another possible explanation behind gluten sensitivity is the ________________ effect.  This occurs when a person believes something will cause problems, and because of that belief, it does. It’s the opposite of the more well-known and much more ____________________ placebo effect.
16. So a better name than non-celiac gluten___________________might be wheat _____________________.

PDF version: whats-the-big-deal-with-gluten-fill-in-the-gaps-without-answers

Answers: what-is-the-big-deal-with-gluten-answers