Gluten special part 1: Intro

1. Many people suffer from a gluten intolerance, which can cause a variety of complaints. In this special you will learn what gluten exactly is, and how you can best achieve a gluten-free lifestyle.

1. Let's start with the basics, what exactly are gluten?

1. Gluten is also called a composition that is formed from various proteins. Gluten is mainly found in grains such as barley, oats and of course rye.

1. Because of this, this ingredient is used in a wide variety of other foods as a binder, thickener, flavor enhancer, and protein supplement. Some people develop intolerance to these proteins.

1. In that case, a gluten-free diet can often help relieve the symptoms caused by this intolerance and prevent further damage to the body.

Foods containing gluten

1. Along with wheat, there are plenty of other grains that contain gluten, such as semolina, teff, oats, spelled, rice, barley, and rye. Many of these grains are also used to enhance flavor and increase the amount of protein in the food.

1. In addition, it is also used to bind food and to thicken the cohesion of food. While cereals are often found in breakfast cereals and baked goods, they can also be found in a variety of other foods where their uses may not be immediately apparent.

1. When used as a binding agent, gluten can be found in soups and broths, but also in gravies and sauces, such as ketchup, salad dressings, or marinades. Because it improves the taste of a product, it can be used in stock, spice mixes and other foods such as coffee, dairy, vinegar, and liqueurs.

1. It can even be used in the fabric we use to seal envelopes, as gluten acts as a stabilizer.

1. Gluten is also used by itself as a protein supplement, especially for people who cannot or do not want to eat other protein sources. The protein it contains also makes it useful in meat substitutes, especially vegan and vegetarian diets. Imitation meat or wheat meat such as seitan is often made from concentrated gluten.

1. Read more: Red meat healthy?

Gluten proteins

1. Within gluten, there are actually four important proteins: albumins, glutelin, globulin, and prolamine. Glutelin and prolamine are found in higher concentrations in wheat, while albumins and globulin are abundant in corn and rice, for example.

1. Many people associate wheat with the term "gluten" because it is these proteins that are most commonly associated with health problems such as celiac disease. Glutelin in particular can be dangerous for those who suffer from gluten intolerance. This is because of the way that acids break down this protein in the body.

1. Most of the protein in wheat - about 80% - consists of the prolamine called gliadin and glutelin. When these molecules come together through a chemical reaction, they stretch and harden, allowing dough to form a light, airy bread with that interesting texture we know in bread. As a result, these proteins can often be found in flour and other baking products.

Function in bread

1. When kneading dough, strands are created that help the gliadin and glutelin molecules to join or cross-link. The more the dough is kneaded, the more joints are formed and the tougher the end product will become.

1. In addition, the proteins can thicken when heated, trapping the carbon dioxide produced by the yeast. This allows baked goods to rise (rise) more and more and still keep the shape instead of slowly starting to crumble.

1. The amount of gluten added to the flour can affect the texture of the final product. Bread flour needs more of these proteins to make a bread that isn't too dense or crumbly. This is in contrast to, for example, flour for pastry, which should be flaky instead of chewy.

1. That is why pastries contain less gluten than, for example, ordinary bread. The flour industry measures the concentration of gluten with a Farinograph, an instrument used to display the density and elasticity in flour. [! 183192 => 1130 = 18!] Gluten intolerance

1. Gluten intolerance is a term used to describe three conditions: wheat allergy, non-celiac gluten sensitivity, and celiac disease. According to scientific research, between 5 and 10 percent of all people can suffer from some form of gluten intolerance.

1. However, all three are difficult to determine, which is why it is thought that many people are unaware that they suffer from gluten intolerance, while this may be the source of many other human health problems.

1. In most forms of gluten intolerance, the body has an abnormal immune response to the presence of wheat or wheat proteins. An allergy to wheat can produce symptoms such as hives, respiratory problems, and digestive problems.

1. In severe cases, a person with this allergy may even experience anaphylaxis (a rapid systemic allergic reaction), a sudden and severe reaction that can be life-threatening.

1. People with celiac disease, a problem that causes damage and can lead to inflammation in the small intestine, may experience a [!pull ratio] bloating, weight loss, fatigue, and headaches [!/ pull ratio] Since the body has trouble getting all the nutrients it needs from food.

Gluten-free diet

1. Completely avoiding gluten is the only way to prevent the harm caused by an intolerance, but it's a lot harder than it initially sounds. A gluten-free diet requires a full understanding of what gluten is and where it can be found.

1. Gluten can be found in many products, so it is imperative that someone following this diet learns to read labels and understand which products may contain gluten.

1. In general, "gluten free" means that the product contains less than the target level of gluten which is considered harmful, but this varies worldwide. Because so many foods contain these proteins, finding alternative sources that contain all the vitamins, minerals and fiber necessary for a healthy diet is quite a challenge.

All about Celiac Disease

1. Celiac disease is a digestive disorder caused by the consumption of protein gluten. These gluten proteins are mainly found in bread, pasta, biscuits, the crust of pizza, and many other foods that contain wheat, barley, or rye.

1. People with celiac disease who eat gluten-containing foods experience an immune response in the small intestine.

1. This can cause damage to the inner surface of the small intestine and people suffer from an inability to absorb certain nutrients. This means that people may be getting enough nutrients but the body is not able to use all these nutrients properly.

1. Celiac disease can lead to abdominal pain and diarrhea. Ultimately, the reduced nutrient absorption (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that affect the brain, nervous system, bones, liver, and other organs of major deprive nutrients.

1. There is currently no single treatment that can cure celiac disease. However, it may be effective in coping with celiac disease by changing the current diet.

1. There are no typical signs and symptoms of celiac disease. As a result, there are probably more people suffering from celiac disease than we currently know.

1. Most people with the disease have general complaints including:

1. Sometimes people with celiac disease have no gastrointestinal symptoms at all. Celiac disease symptoms may also resemble symptoms of other conditions, such as irritable bowel syndrome, stomach ulcers, Crohn's, or other stomach and intestinal complaints

1. Celiac disease can also cause the following complaints:

1. Other symptoms are:

1. Causes The exact cause of celiac disease isn't clear. It is known that people with an intolerance have an immune system reaction to gluten in the diet more quickly.

1. To understand this better, an example:

1. The small intestine has a hair-like projection called the villi, this projection has an important role in the absorption of nutrients.

1. When the villi does not function properly due to celiac disease, the absorption in the body is less effective. As a result, the body is unable to absorb the important nutrients. This creates an extra burden in the intestines, which can cause complaints.

1. It seems that there is a genetic factor in celiac disease, but this doesn't mean if it runs in families you will get it too.

1. Environmental factors also always play a major role in the development of health complaints.

1. Tests and procedures used to diagnose celiac disease include:

1. Some people first try a gluten-free diet themselves to see if it helps relieve their signs and symptoms if they think they have celiac disease. This may not sound like a bad idea, but it can change blood test results to appear normal.

1. That's why it's a good idea to make sure you actually have a problem before starting a gluten-free diet.

1. Click below to read Part 2: Gluten special part 2: a life without gluten