This time, Daikanyama store manager Takada and owner Kawatani will be holding a Q&A on the topic of gluten.
(Takada) There is a lot of information out there about how people have lost weight and improved their health by going gluten-free. In the bread industry, rice flour bread and other products are being promoted as gluten-free, but what are Fusubon's thoughts on gluten-free?
(Kawatani) In the West, going gluten-free often means not consuming wheat flour as a whole, rather than just the gluten in wheat, so it's the same as not eating pasta, pizza, or bread. In other words, it means not consuming the endosperm of wheat flour, which contains a lot of carbohydrates, so you don't gain weight. In addition, if you don't consume sugar, it's definitely a diet.
(Takada) What about the dangers of gluten?
(Kawatani) Djokovic, who practices a gluten-free diet, was found to be gluten and dairy intolerant after tests showed that he stopped consuming gluten.
His parents own a pizza shop, so that's an interesting story in a way. Djokovic's performance seems to have improved since he stopped consuming gluten. Specifically, the speed of signals related to reactions in the brain seems to have increased.
Personally, I don't think that people who are not allergic to gluten, like Djokovic, need to avoid wheat gluten more than necessary. Just like people who are not allergic to dairy products don't need to avoid dairy products. Many gluten-free products contain soybeans, but soybeans also contain soy gluten, and some people are allergic to soybean gluten.
Most food allergy reactions occur when proteins are not broken down into amino acids, but instead enter the gaps between cells in the form of peptides consisting of two or more amino acids bonded together, so I think it is important to chew your food well, keep your gastrointestinal lining healthy, and live a stress-free life.
As for gluten, it's about allergies and intolerance to plant proteins, and I don't think everyone needs to be more afraid than necessary.
(Takada) What about gluten-free and carbohydrate restriction?
(Kawatani) When restricting carbohydrate intake, if you eliminate plant-based protein and protein from dairy products, the range becomes significantly narrower and it becomes difficult to continue the carbohydrate restriction.
Also, many people are so conscious of avoiding gluten that they eat bread and sweets that contain rice flour and sugar, so they are consuming a lot of carbohydrates, so it is important to be careful. As I said at the beginning, it is a mistake to think that gluten-free = losing weight, and I want people to remember that it is low-carb that makes you lose weight.
We cannot recommend Fusubon to people who are allergic to gluten, but we can confidently recommend it to everyone else. This time, we tried creating content in the form of a dialogue for the first time. What did you think? We plan to hold dialogues with various people involved with Fusubon in the future, so please look forward to it! If you have any desired content or people who would like to participate in a dialogue, we are always looking for people to contact us, so please contact us!
