The Origen of Gluten

By Riley Jones

Okay so what is gluten anyway? If you noticed, the word “gluten” seems somewhat similar to the word “glue”. There’s good reason for that. Gluten is a Latin word for glue, and like glue, gluten acts as a binding agent. Gluten is actually a protein substance from the endosperm of a particular cereal grains. Gluten is a ingredient of several of the grains that people typically consume, like wheat, barley and rye. This is why we Americans enjoy it so much and why it can be so difficult to find foods that don’t have gluten, but don’t fret, gluten free foods are available.

This glue, is the stuff that binds whenever we mix and press the ground up contents of grains into dough. It also provides the dough its uniformity and causes it to be rise and broaden. Gluten is insoluble, that is, it will not melt in water. It will nevertheless vary with heat and thus its characteristics are crucial and remarkable when baking.

Gluten traps the carbon dioxide that is created through baking helping the dough rise. Following baking and being removed of the oven it is the gluten that provides breads their chewiness and often their flakiness as well. Take out the gluten and pizza crusts and bagels just aren’t the same. All sorts of breads, when lacking gluten, just fall apart as opposed to clumping together. It would be a mistake however to believe that gluten is only about grains, or, that all grains create gluten.

There a variety of grains that don’t have any gluten whatsoever, such as buckwheat. Meanwhile gluten can be commonly found in a number of other, non-grain based foods too, often as an additive in the producing of those foods. This is because gluten’s ability to bind and produce thickness helps it be a super component in spices and sauces such as salad dressing. Gluten is frequently present in cold cuts as well. This is why studying foods and just what has gluten is so essential. To prevent gluten it’s not always so simple as denying yourself bread or pasta. Gluten may come hidden in numerous foods and forms, including some you might never envision.

To remove gluten from your diet involves some committed work to instruct and supply yourself with gluten free foods. It’s not sufficient to just recognize the well-known gluten foods. It’s also necessary to learn about gluten components, as well as gluten ingredients. A few of these simply have to be learned from lists that identify them. As soon as you become familiar with lists of gluten foods, you’ll know more about them and also recognize the patterns. It won’t be long before you won’t even require a written list, it will be in your head. Once this occurs you’ll be a much more savvy gluten free shopper.

Understandall about gluten and just how gluten may effect your health on the gluten free foods list.

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Topics: Diseases and Conditions | Comments Off

Tags: allergies, celiac diease, celiac diesease, Celiac Disease, Conditions, diet, Diseases and Conditions, food allergies, gluten diet, gluten free, gluten intolerance, health, health conditions, Special Diet, wheat allergy

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