THE SECRET OF STAYING GLUTEN-FREE

Many foods carry a gluten-free label but the vast majority do not. Read the labels and don’t assume that something that ‘should be’ gluten-free is. Learn more from a doctor. Watch and listen to this video, it might makes a huge differences between what you know and what you should know more. Pay attention.

GLUTON : FOR WHAT IT IS

Here's something to ponder while your at eating your gluten-free food.

It appears that gluten, for what it is have different pointers or meaning.

Here's the list:

glu·ten n.1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.

2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease. [French, from Latin glten, glue.] gluten·ous adj.

gluten [ˈgluːtən]n.A protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease [from Latin: glue] glutenous adj

gluten (gltn) A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG).

There, I hope this will somehow helps to provide a better understanding of gluten

SIGNS OF GLUTEN INTOLERANCE IN CHILDREN

GLUTEN FREE - FOODS

Usually, the signs of gluten intolerance or coeliac condition in children can only be seen after the age of six months when they started eating grain-based foods for the first time. However, there are cases where the small intestine's immune system reaction to gluten - a protein found in the endosperm of wheat and certain other grains except rice and corn - does not appear until the children are at school age or even up to adulthood.

Coeliac or gluten intolerance could be the reason if a child suffers from chronic diarrhea and bloating as well as having little appetite and hardly gains weight. Coeliac disease often runs in families. It is caused by the inflammation in the small intestines and damages the lining of villi, a tiny, hair like projections that absorb nutrients from foods that we eat.

It is also now known that coeliac disease affect other organs system as well, such as the nervous system, heart, liver, kidneys and skin.

A lifetime abstention of foods that contains gluten including wheat, rye and oats is the only effective treatment against coeliac disease.

Gluten can be found in products made from flour such as bread, cakes, pies, biscuits as well as in tinned food and certain kinds of sausage and cheese. It can even be use as a food stabilizer, emulsifiers, flavour enhancers, spices, separating agents and also used to thicken fruit juices.

A child who follows the strict rules of eating non-gluten foods will generally get well again in six to twelve months time. The diarrhea will generally subside and the child can again catch up on retarded growth. However, once the symptoms have disappeared, the child must maintain the strict gluten free diet or the risk of getting a bowel cancer will increased.

GLUTEN FREE SHOPPING GUIDE

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.