What is Gluten?
- It’s a mixture of seed storage proteins found in some grains.
- Known as prolamins.
- When heated, it allows leavening and moisture in bread and other foods.
- Used as an additive in different processed foods for texture and moisture retention.
- May act as a prebiotic thus aiding the good bacteria in our bodies.
Some Foods and Beverages That Contain It
- whole wheat
- wheat bran
- wheat germ
- cracked wheat
- mir
- barley
- barley malt
- rye
- bulgar
- crackers
- bread
- breadcrumbs
- pasta
- wheat-containing soba noodles
- cookies
- pastries
- some veggie burgers
- malt vinegar
- soy sauce
- some salad dressings
- sauces or gravies thickened with flour
- bouillon
- some broths
- beer
- some wine
Its Adverse Effects
Despite it being safe for most people, it poses a risk to others and can cause serious side effects. This gluten intolerance may cause the following disorders.
- Autoimmune Celiac Disease (CD) – a hereditary disease that attacks the small intestine when gluten is ingested.
- allergy to wheat – an allergic reaction such as swelling, itching, or hives when eating wheat or inhaling wheat flour.
- Non-Celiac Gluten Sensitivity (NCGS) – a syndrome with intestinal and extra-intestinal symptoms associated with gluten consumption.
25 Gluten-Free Foods
- Quinoa
- Brown Rice
- Buckwheat
- Oats (labeled as such)
- Bananas
- Apples
- Berries
- Peaches
- Pears
- Broccoli
- Cauliflower
- Bell Peppers
- Mushrooms
- Onions
- Carrots
- Green Beans
- Legumes
- Beef (fresh)
- Chicken (fresh)
- Fish (fresh)
- Tofu
- Cheese
- Cottage Cheese
- Sour Cream
- Yogurt
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