1.As of 2014, an estimated 3 million people in the US alone had sworn off gluten.

截至 2014 年，估计仅在美国就有 300 万人发誓戒掉质。

2.Avoiding gluten is only important if you're gluten sensitive.

只有当你对质敏感时，避免质才重要。

3.We just gave out the last gluten free meal.

们刚刚分发了最后一份无质餐。

4.The proper name for this sticky stuff is gluten.

这种东西的正式名称就是面筋。

5.We may say, then, that flour consists of starch and gluten.

由此们就可以说, 面粉中包括淀粉与小麦蛋白。

6.That's highly unlikely since I'm very allergic to gluten.

不可能 对面筋敏。

7.Gluten is a protein found in wheat and rye and other grains.

无质是一种在小麦，黑麦和其他谷物中发现的蛋白质。

8.These fat molecules coat flour proteins so they don't interact as much with water and form too much gluten.

这些脂肪分子会覆盖在面粉蛋白质上，所以它们不会与水混合，也不会形成质。

9.Gluten is only harmful to those who are diagnosed with celiac disease.

麦胶蛋白仅对被诊断患有乳糜泻的人才是有害的。

10.More than half of all pizza and pasta dishes tested positive for gluten.

超一半的披萨和意利面的质测试结果为阳性。

11.I am obsessed with bread, but recently I cut gluten out, game changer.

痴迷于面包，但最近戒掉了质，改变了“游戏规则”。

12.Let's discuss what gluten is and where you may find it in the food supply.

现在们来讨论一下何为麦胶蛋白在何种食物中可以找到麦胶蛋白。

13.That way less water interacts with the flour molecules and less gluten is formed.

这样一来，更少水分会与面粉分子相作用，形成的质也会更少。

14.For those who need to avoid gluten for health reasons, Lebwohl has a few tips.

勒布沃尔为因健康原因需要避免质的人提供了几条建议。

15.Yeah, I can do pain au chocolat without gluten as well. How good is that?

是的，也可以做不含质的巧克力面包。这棒啊。

16.I cannot get behind crickets, but I'm not gluten free, not dairy free.

不喜欢蟋蟀，但不是要吃无质、无乳制品的东西。

17.This is the batter. It's completely gluten free, and it's a delicious, delicious pancake.

这是米糊。它完全不含质，是非常美味的煎饼。

18.But gluten also makes pie crust tough.

但是面筋也会让馅饼皮变得坚韧。

19.For everybody else, there's no advantage in avoiding foods that contain gluten.

对其他人来说，避免含有质的食物没有好处。

20.Generally, more gluten is a good thing — if you're baking bread, that is.

一般来说，更的面筋是件好事——如果你在烤面包的话确实如此。