How to reduce your slime production: a detailed guide.
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I'm sorry this is a google translate of my wife lessons at school. Not sure if the translatation is correct.
"A food glue, as its name suggests, includes everything that is sticky in what we ingest.
Glues are substances that have no definite and persistent shape. They are substances without a fixed structure. They are soft, rounded, malleable and elastic in consistency.
Sugars as a rule produce glues which are not soluble in humoral fluids (blood, lymph, intra- and extracellular fluids). Glues are composed mainly of water, but also of proteins and sugars.
They are very similar in their composition to the mucus secreted by the different mucous membranes (digestive, pulmonary, nasal, vaginal etc.), they are naturally eliminated by these.
This means that the mucous membranes take care of the excess glue produced following the degradation of foods that are too rich in slow or industrial sugars. I insist on this point since one could wrongly believe that fruits or honey produce glues, which is obviously false.
Remember this, we will talk about it in the next video. Any overproduction of mucus is always a sign of colloidal overload.
Wheat, for example, is a good source of edible glues.
“Gluten” has the same root as “glue”, “gluant”.
It's a glue. It binds together the molecules of wheat, barley and most other cereals. In general, all so-called slow sugars contain it, so this applies to cereals but also potatoes and, to a lesser extent, legumes.
The more gluten in the flour, the more elastic the dough. Gluten is inseparable from puffy and chewy breads and pastries.
Bakers therefore prefer gluten-rich flours. Logically, there is a market economy that pushes farmers to grow species rich in gluten.
So you have on the shelf and in your bakery, a flour rich in glues. Besides, gluten is not the only food glue you will find in cereals.
For example, rice like other cereals does not contain gluten but another form of glue, proof is, when you make rice and leave it at the bottom of the pan, the rice sticks. What you have to keep in mind is that almost all cereals, whether they contain gluten or not, will produce food glues once in your body.
Glues from carbohydrates have quite varied sources:
• residues of dead cells;
• poor metabolism of starch (cereals, starches) and simple sugars (white sugar, honey, syrup, confectionery, fructose);
• overconsumption of carbohydrates of all types, especially refined carbohydrates such as refined white sugar (and products containing it) or refined cereals (and products containing it);
• overconsumption or poor metabolism of dairy products (which contain lactose, a carbohydrate found in milk and its derivatives);
• chemicals (pesticides, herbicides or drugs);
• it can also be the result of a disturbed intestinal flora with a blockage of the liver (due to alcohol abuse, stress, or more simply heredity)."
It's fun to see downvotes when someone suggests to eat healthy :)