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What Is Gluten?
Gluten is a cohesive, elastic protein found in wheat, rye, oats, and
barley.Gluten is made up of proteins classified in two groups, the
Prolamines and the Glutelins.Gliadin, a prolamine, seems to be the
catalyst in Celiac Disease.For a gluten intolerant person, this
offending substance damages the lining of the intestines and flattens or
atrophies the small airlike projections that normally protrude from the
intestinal surfaces to absorb food.
A Genetic Immunologic Disease
An intolerance to the gluten, found in wheat, barley, oats, and rye,
affects many people worldwide forcing sufferers to avoid foods that
contain these grains.This intolerance, Celiac Disease, is the most
common genetic disease in Europe
What is Celiac Disease?
Gluten is a protein found in all forms of wheat (including durum,
semolina, and spelt),rye, oats, barley and related grain hybrids such as
triticale and kamut.When people with celiac disease consume gluten, the
absorptive villi in the small intestine are damaged, preventing the
absorption of many important nutrien its. The long-term effect of
untreated celiac disease can be life threatening. However, with a
completely gluten-free diet, the intestinal lining will heal completely
allowing most patients to live a normal, healthy life as long as they
remain free of gluten in their diet. Even a small amount of gluten can
cause symptoms to reoccur.Gluten is hidden in many unsuspecting foods
such as licorice, soy sauce, malt vinegar, some flavorings, most
processed foods, self-basting turkeys, some cold cuts, and many prepared
stocks and soups. Vinegars and alcohols that are properly distilled
should not contain any harmful gluten. However, if additives have been
added after the
distillation process, they may contain gluten. Gluten is also used as a
binder in some pharmaceutical products and can be the starch in
unidentified food starch, modified food starch, caramel coloring,
hydrolyzed plant or vegetable protein. It's also important to avoid
products where the ingredients are of questionable origin or are listed
as simply "natural flavorings, flavor extracts, or spice extracts" as
gluten may be used in processing them. Until the patient is sure a
product is gluten-free,it's best not to use it. Plain rice of all types
(including wild rice), tapioca, potatoes, corn,and legumes are safe for
a gluten-free diet. Most celiac patientscan also tolerate soy products,
except soy sauce which is usually fermented with wheat. |
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