GLUTEN SENSITIVITY (GLUTEN INTOLERANCE)

Gluten can cause a spectrum of disorders including Celiac Disease and Wheat Allergy in which gluten that present in these foods can create havoc to the body. Put simply it can be defined as a non-allergic and non-autoimmune in which consumption of gluten can lead to symptoms which is similar to Celiac Disease or Wheat Allergy.

Celiac Disease meanwhile is a chronic nutritional disturbance, usually of young children caused by the inability of the body system to metabolize gluten which result in malnutrition, a distended abdomen, muscle wasting and the passage of stools having high fat content.

Gluten Intolerance occurs when key protein fragments in gluten cause an immune response especially those with Celiac Disease. Sufferers can expect their body’s immune system to be triggered when they consume gluten based food which in the process leads to damages to the small intestine. This damage thus prevent the body’s ability to absorb nutrients.

GLUTEN FREE - FOODS

The toxic peptide components of gluten that causes Gluten Intolerance or Celiac Disease was finally discovered after sixty years since gluten was first identified as the main cause of Gluten Intolerance or Celiac Disease.

WHAT IS GLUTEN?

Gluten is a word borrowed from Latin. It is actually a form of protein composite found in processed food such as wheat, barley and rye. Gluten gives elasticity to dough, helping it to rise and to keep its shape. The final product from food containing gluten often have a chewy texture.

Gluten is a mixture of gliadin and a glutelin which is conjoined with starch in the endosperm of various grass-related grains. Meanwhile, prolamin and glutelin from wheat makes about 80% of the protein in wheat seed. It is insoluble in water, hence they can only be purified by washing away the associated starch.

Globally, gluten is an important source of protein, both in foods prepared directly from sources containing it and as an additive to other food thats low in protein. True gluten that includes gliadin and glutelin is however limited ton only certain members of the grass family.

The stored proteins of maize and rice too are referred as glutens but their proteins property are different from wheat or barley.