Gluten is probably one of the most ubiquitous proteins in food manufacturing and production. It may be found in cereals, baked products, wines and some condiments.The formation of gluten from milled products of wheat during dough formation makes wheat an irreplaceable raw material in the production of many food items, the most important of which is in baking. When dough made with wheat flour is kneaded, gluten forms, which contributes to the viscosity and ability of the mixture to extend,stretch, or rise (swell), once a leavening agent is present.

Nyam News, July Nos. 1& 2, 2007 - Vitamin E and Your Health

In this issue of Nyam News we will look at the functions of vitamin E in the body and how we can get the right amount of this vitamin.

In this final issue of Nyam News in this physical activity series we attempt to collate the main evidence for the various health indicators. Clearly, physical activity is positively related to health. However, to reap maximum benefits from physical activity, individuals (2yrs and older) are recommended to participate in a minimum of 30 minutes or more on most or all days of the week.

Eating to live or living to eat:  Why do we eat? Do we eat only because we are hungry, or do we eat for other reasons? In fact, the reason we eat is not just governed by hunger, but there are many other factors that drive us to eat. Here, we examine some key factors that influence our eating behaviours which ultimately determine if we eat to live or live to eat.