Written by Bahar Madani
As you may have noticed, Gluten-free diets are becoming more popular, especially due to the growing awareness surrounding gluten intolerance. In turn, this demand has increased the mainstream availability of gluten-free food options. The gluten-free food industry grossed over $15 billion in sales in 2016! You may be wondering, what is this “gluten?” Is it carbohydrate? A fat? A protein? Gluten takes part in the family of storage proteins — formally known as prolamins — that are naturally found in certain cereal grains, such as wheat, barley, and rye.
Many different prolamins fall under the gluten umbrella, but they can be further classified based on the specific grains in which they’re found. For example, glutenins and gliadins are the prolamins in wheat, secalins are in rye, and hordeins are in barley.
Gluten offers a variety of culinary benefits and is responsible for the soft, chewy texture that is characteristic of many gluten-containing, grain-based foods. When heated, gluten proteins form an elastic network that can stretch and trap gas, allowing for optimal leavening or rising and maintenance of moisture in breads, pasta, and other similar products. Because of these unique physical properties, gluten is also frequently used as an additive to improve texture and promote moisture retention in a variety of processed foods.
Gluten-free diets are more common than ever, but gluten does not pose a health risk to the majority of the population. That said, people with celiac disease cannot tolerate gluten and must eliminate it from their diets to avoid harmful reactions.
Because gluten is often used in food production as a thickener or stabilizer, it’s not always clear whether a particular food contains it. Gluten may be found in a variety of whole and processed foods, Such as:
Grains: whole wheat, wheat bran, barley, and rye.
Processed grain-based products: crackers, bread, breadcrumbs, pasta, wheat-containing soba noodles, some veggie burgers, cookies, pastries
Other foods and beverages: barley malt, malt vinegar, soy sauce, certain salad dressings, sauces or gravies thickened with flour, some broths, certain spice blends, flavored chips, beer, and certain kinds of wine.
Symptoms of gluten intolerance may include:
Digestive issues: diarrhea, bloating, abdominal pain, constipation, inflammation of digestive tissue
Skin problems: rash, eczema, skin inflammation
Neurological issues: confusion, fatigue, anxiety, numbness, depression, lack of focus, difficulty speaking
Other: weight loss, nutrient deficiencies, diminished immune function, osteoporosis, headaches, anemia
If you suspect that you have gluten intolerance in any form, you should consult your healthcare provider.
Source:
Hill, Ansley. “What Is Gluten? Definition, Foods, and Side Effects.” Healthline, 13 Dec. 2019, www.healthline.com/nutrition/what-is-gluten.
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