• 1 – Sustainable Agriculture
  • 2 – Nutrients and Plant Health
  • 3 – Water
  • 4 – Economy
  • 5 – Land Use & Geography
  • 6 – Careers
  • 7 – Technology & Innovation
  • Antibiotics & Hormones
  • Chemicals
  • Food Waste
  • GMO
  • Health Standards
  • Pests & Diseases
  • Population Growth
  • Productive Land

Agricultural Resources

J2_Welcome_LogoBlue Gluten

What exactly is gluten and why do some people avoid it?

breads

What is gluten?

Gluten is a naturally occurring protein found in some cereal grains. Gluten in the kernels of grains nourishes the plant embryo as it grows. Gluten contributes to the elastic nature of bread dough, giving bread its chewy texture.

Is gluten bad for you?

Not for the vast majority of people. People with celiac disease cannot eat gluten because it can damage their intestines, preventing them from absorbing nutrients from the food. Some people who don’t test positive for gluten also experience bloating, cramping and/or diarrhea after eating foods containing gluten. This is often referred to as gluten insensitivity, however this condition is not well understood and recent research indicates it be linked to another component of cereal grains called fructans.

See Our PDF to Learn More: DownloadPrint

SnapAg:
What are GMOs and are they okay to eat? What does organic farming look like? How are animals like chickens or cattle raised?

snapAG is a series of resources that invite students to explore the hot topics affecting the agriculture industry today. Topics range from organics, biotechnology, GMOs, livestock, and more.

Explore what’s trending in agriculture in Canada by browsing the topics here.

Sources available at: https://aitc-canada.ca/en-ca/learn-about-agriculture

snapAg is brought to you by Agriculture in the Classroom Canada and partners.