GastroenterologistPhysician who is a specialist in diseases of the digestive system. |
GeneConstruction plan for each molecule which form our body structures or are responsible for metabolism. |
GliadinPart of the gluten-molecule. |
Glucose-syrupGlucose syrup is made from starch. Glucose syrup is used in foods to sweeten, soften texture and add volume. It is gluten-free, independently from the cereal/biological source it is made from. |
GlutamineThis is often confused with gluten. It is however an amino acid
(=building block of a protein) and should not be confused with gluten.
Another frequently used misspelling of gluten is the term "glutein". |
Glycemic indexThe Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood sugar levels. |
GoutGout is a type of arthritis that causes inflammation, usually in one joint, that begins suddenly. Gouty arthritis is caused by the deposition of crystals of uric acid in a joint. |
HBA1cThe HbA1c test is a blood test that correlates with a person’s average blood glucose level over a span of a few months. It is used as a screening and diagnostic test for prediabetes and diabetes. |
Heart diseaseHeart disease describes a range of conditions that affect your heart, including blood vessel diseases, such as coronary artery disease; heart rhythm problems (arrhythmias); and inborn heart defects (congenital heart defects), among others. |
HistologyExamination of the tissue under the microscope. |