Gluten is considered to be among the most common ingredients found in the western diet, but only a little number of people know a thing or two about it. A myriad of health conditions are also associated with the consumption of foods that have this as ingredient, and that is what gives that no one is off the hook when it comes to this topic.
So, what is it? Gluten refers to a protein, it is a fusion of the proteins glutenin and gliadin. It may be found in grassy grains such as wheat, rye, and barley.
We make use of gluten for several reasons, one on them being for binding purposes. It serves as a binder to aid in keeping certain ingredients blend together. More to these, it can also be used to give heavier substance to some food products like sauces. That being said, if you think or know for a fact that you are sensitive to gluten, you must check soy or barbecue sauces to see if they do have gluten.
Additionally, it is mainly used since it gives high protein value. It is usually added to foods that would otherwise be low-protein. So you will most probably find it in meat-substitute foods, like vegetarian sandwiches.
However, the most common use of gluten is in baking. Gluten provides chewy elasticity that we all want in bread, cakes, cookies, among other pastries. These day, we have come to love adding gluten to our usual diet as it is easy to manufacture and process. The grains where it comes from are typically stout and hard. This makes them easy to harvest.
While some think that gluten is a healthy part of a diet, there are those who are so concerned about gluten. Yup, they do contain nutritional benefits like fiber, protein and certain vitamins, but many of us experience grave symptoms every after eating gluten.
Gluten is the specific substance that stirs up the autoimmune celiac disease. The intensity of gluten sensitivity vary in each individual, some are even deadly. This just teaches us to be more cautious in what we and the people around us eat.
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Sticking religiously to a gluten-free diet could seem hard at first. How will you ever replace wheat? Just so you know, rice can be your rescue. Hoe and why, you may ask. It’s not a secret that rice remains to be a staple in a lot of countries and mainstay for different cultures.
You will not run out of ideas with regard to coming up with superb as well as assorted meal suggestion in terms rice-based recipes. South India, Thailand, Malaysia, Indonesia, Korea, Japan, and the Philippines are just among the myriad of countries that opt for rice on a daily basis. Some of these countries are examples of places wherein you can almost perfectly stick to a gluten-free diet without even trying. Yup, always effortlessly! However, some condiments, like soy sauce, may still contain gluten.
When you unfortunately ingest wheat, the actual quantity of gluten found in soy sauce and other minor ingredients won’t affect you if you only have a slight gluten allergy. However, if you suffer from Celiac disease, this could possibly pose a serious threat. However, with numerous cultures, countries, and culinary ways that adopting a rice-based diet, you may move to a different place, say, India, where they don’t use soy sauce and where you can have your rice genuinely gluten-free.
In your house, it’s easy to customize Chinese and Thai rice-based recipes cans soy sauce or just cook using a gluten-free soy sauce.
Rice is amazingly versatile. You could prepare it with a main course or used later for dessert. Rice flour may be utilized in baking, and today, a lot of gluten-free beers made out of rice can be bought in the market. Nevertheless, just like anything else, rice has some drawbacks and quickly going stale is one of those.
You don’t always have to use rice for every single thing. By making rice-based recipes, you know you are on your way to eating nutritious gluten-free food without having to sacrifice palatability.
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Question by ~Fly-Fly-Away~: Is gluten free raw vegan too much for a teenager?
I’m a 15yr old girl and I’m already vegan. I do eat cooked foods and grains, but I try to stick to fruits and veggies as much as possible. Would going gluten free raw vegan be too difficult or dangerous? Thanks!
Answer by A
Try sprouted foods. I sprout grains, lentils, clover, cabbage, adzuki beans, peanuts, and almonds (which you need to buy imported because usa pasteurizes all almonds even ‘raw’). With sprouted foods, it will not be too difficult. Buy organic NON-pasteurized (completely raw) seeds/legumes. Find recipe blogs. Fermented foods are really nutritious also. Get a good dehydrator and make dehydrated breads, sandwiches, cookies, etc.
Main thing: get blood work done after a few months or so to see what you’re not getting enough of. Keep track of what you’re eating and the nutrient content of everything. I have had troubles with iron, calcium, D, and B vitamins.
What do you think? Answer below!
Question by Mable: What are my chances of passing Celiac Disease down to my children?
My Mother has it and so do I. My brother does not.
What are the chances of me passing it down to my children?
Answer by Shauna
About 1/3 of ALL people have genes that can make it possible for them to develop Celiac Disease. So the chances of your children getting these genes is even higher, with you as a parent. The chances that your brother has these genes is also pretty good, actually. Doctors don’t know why the disease triggers, so that makes it difficult to determine how likely it is that your children may develop the disease. But, here’s the risks as they are known.
1. Celiac Disease is triggering more frequently in the population and is on the rise. A recent study done with modern tests, but on thousands of frozen, 50 year old blood samples, has shown that in the last 50 years, the number of people with the disease active has quadrupled. So, that increases the odds that your children may have this disease trigger. We just don’t know WHY the increase is happening. Perhaps by the time you have little ones, they will have figured it out and can combat the issue.
2. Of people who are 1 degree separated from a diagnosed celiac (parent, sibling, or child), 1 in 22 develop Celiac Disease at some point in their life.
So…good odds on passing it down and having it trigger, I’m afraid.
What is usually recommended by experts is to be tested for CD every few years – and that includes your brother, not just your children. The test only looks at damage caused by the active disease, and as it can trigger at any time, without symptoms but causing damage, anyone who has a close relative with the disease should be tested every 5 years, at least. Every 2 years, if they are young or going through puberty, as it can seriously impact growth. And before getting pregnant, if they are female (it can cause miscarriage when the baby gets big enough to suffer from not getting enough nutrients, so really important).
And sadly, even specialists who diagnose celiac disease are not usually experts in it. They don’t often recommend the family testing like they should.
Add your own answer in the comments!
Question by Ricky F: How to bake gluten-free cupcakes with All-purpose flour?
I am trying to bake cupcakes for a class and I want to bake gluten-free cupcakes. I prefer not to buy a ton of gluten-free ingredients because I am not gluten-free. I already have the flour but do I have to have starch? is it necessary? I do not want to buy starch but only if it’s necessary.
oh I meant …with All-purpose gluten-free baking flour?
Answer by Future Chief
All-purpose flour is not gluten-free. gluten-free means no wheat, so no all purpose flour, no cake flour, and no bread flour. You would have to buy some kind of gluten-free flour like potato flour.
What do you think? Answer below!
Wheat intolerance is defined as a health condition where the body has major issues when it comes to wheat digestion. It is different from wheat allergy in which the body autoimmune responses cause allergy symptoms. Wheat intolerance is principally a chemical reaction and actually, it occurs more frequently compared allergies, albeit you might not have heard about that.
In Celiac disease, an alteration in an enzyme is there. Hence, it causes your body to be unable to digest gluten found in wheat. The damage that gluten incurs brings about rapid cell turnover and damage in the bowel, which are actually no good. Celiac disease awareness is progressively spreading, though.
The accurate mechanism that causes wheat intolerance is not yet determined, but such condition is linked to some antigens in the body. Some people even claim that it’s brought about by malfunction in the autoimmune system. Such health condition affects women much more compared to men, and when you have immediate family members or relatives that have it, unfortunately, you are vulnerable to being affected also considering it’s hereditary. Many Europeans and Caucasians have it, but it’s not exclusive to such people. Some medications like antihistamines can help in dealing with signs and symptoms that come with wheat allergy.
If you think you have wheat allergy or intolerance, what you can do is visit your doctor so he or she can refer you immediately to specialists who can accurately diagnose your health condition. It could get serious and pose major threat to your health. Once you are diagnosed, avoiding foods that cause the condition altogether is a must. For the most part, you stay away from them for the rest of eternity.
Total avoidance of these foods can be quite difficult, considering majority of food in our usual diet has wheat. Nonetheless, progress in health awareness has, by some means, forced food companies to be comprehensive with their labeling of food products. That said, go to your doctor if you are currently having problems with wheat as soon as you can.
Find More Celiac Articles
Question by Tecpeds: How is gluten free wheat made?
I know there are many types like quinoa, buckwheat, millet amarnth, etc. which are all naturally gluten free but I have eaten wheat pasta which is gluten free how do they remove the gluten in wheat when it has gluten naturally unless I’m wrong. Thanks.
Answer by The Unknown Chef
The gluten in wheat flour is in the endosperm or the center of the wheat kernel, it is not chemically treated like the other people say, it is a matter for removing the part that has the gluten factor and grinding the rest into flour.
Give your answer to this question below!
Question by Sparklebutt: Are these ingredients in my cakes gluten free?
I’m using the following ingrediants in some cakes for mothers day, I just wanted to know if they are gluten free or if I can substitute them for something else
Self Raising Flower
Thank you (:
*Flour, sorry. I always do that.
+ Thank you for the cake recipe but this is an apple tea cake, not a yellow one..Actually, I’ve never heard of a yellow cake…
Answer by Roger W
Regular all purpose flour is full of gluten. The rest of the ingredients are ok. Try substituting with a Gluten free flour such as Knicknick, or Bob’s Red Mill brands. We get it at Walmart or health food stores, but be prepared to pay a lot for it. You can cook anything you want just by substituting flours in the regular recipes and making sure the other stuff does not contain gluten.
Add your own answer in the comments!
Question by Koter Boters misses Rufus!: is there a gluten free bread that is tasty and not hard?
I can’t stand the gluten free bread because its so hard and yuck! I can’t eat bread with gluten cause I get really itchy afterward. But I won’t eat gluten free bread. Should I just not eat bread at all or is there something else?
Answer by Amber P
* 1 ½ cups brown rice flour
* ½ cup tapioca flour
* ¼ cup sugar
* 1 tsp baking soda
* ½ tbsp baking powder
* ½ tsp salt
* 1 egg
* 1 cup buttermilk
* 1 tbsp olive or vegetable oil
1. Preheat oven to 350F. Lightly grease a 9” round pan.
2. Combine the rice and tapioca flours, sugar, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together egg, buttermilk and oil.
4. Pour into the dry mix and stir just until the dry ingredients are moistened.
5. Bake for 45 minutes, and cool 10 minutes before un-moulding and cooling completely on a wire rack.
6. Wrap bread in aluminium foil, let stand overnight before serving.
Add your own answer in the comments!
A gluten free diet as the name would obviously suggest, excludes foods that have gluten. Gluten refers to an amino acid that can be readily found in wheat, along with barley, rye and triticale. It is used as a food additive that you can also ass in form of a stabilizing agent often called dextrin. It is a kind of diet that serves as a medically suggested treatment for celiac disease, which is linked to dermatitis and wheat allergy. Furthermore, a gluten-free diet also excludes oats.
In the latest studies, a grain-free diet can be substituted for a gluten-free diet considering they contain practically the same attributes and properties. People who have illnesses like diabetes, high blood pressure, high cholesterol in the blood resort to getting rid of gluten from their diet and it still could not be adequate. As a matter of fact, lots of chronic digestive ailments can be directly linked weight loss inhibition and could be readily cured through simply getting rid of the source of said problem.
Individuals who have been fighting what seems to be a losing battle against maintaining a healthy weight range are suggested by health experts to avoid grains in their daily diet. Overconsumption of grains and sugar is among the main reasons why obesity and other chronic digestive diseases are coming about. If you find your body being lethargic or you exceed the expected weight for your age and height and experiencing that your muscles are covered in seemingly thick layers of fats compared to the expected trait of being lean and strong, then you must cut all glutinous stuff in your daily diet.
Whether you choose to opt for gluten-free or grain-free diet, there must be a focus and commitment when it comes to reminding yourself to keep sticking to healthy diet so as to dodge health-threatening diseases. You might be totally surprised that such sacrifices will go a long way in keeping your overall health in check.