Gluten, A
Brief Overview
Gluten is
a protein predominantly found in wheat, rye, and barley. Amongst these, wheat
is the most commonly consumed grain. Gluten gives bread structure, texture, and
elasticity when wheat flour is kneaded into dough. The more gluten in the flour,
the more dough will stretch and the spongier it will be when baked.
People
with gluten sensitivity experience headaches, diarrhea, skin rash, and
inflammation of the small intestine. This is often referred to as celiac
disease, an auto-immune response of the body towards gluten. The symptoms
usually disappear by following a gluten-free diet. Gluten intolerance persists
for a long time and would be necessary to continue a gluten-free diet for a
long time.
Understanding
and following a strict gluten-free diet can be challenging and would require
expert medical guidance. A gluten-free diet essentially removes all the food
containing gluten. Whole grain containing gluten also contains fiber, magnesium,
and iron and it is essential to make up for these missing nutrients. Fresh
fruits, vegetables, nuts, legumes, eggs, poultry, and fish do not contain
gluten. Processed gluten-free foods can be high in calories and low in
nutrients. These foods may contain refined sugars and saturated fats,
detrimental to your health.
Much hype
has been created to believe that gluten itself is unhealthy. One of the studies
conducted has found that people with a high intake of whole grains with groups
consuming less have a significantly lower risk of heart disease. Following a
gluten-free diet for those unaffected by celiac disease have no potential
benefits.
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