What is gluten? Here is the simple gluten definition?
True gluten is a protein found in the seed of certain types of grasses. Because of its unique properties, gluten is removed from the seed and used in many processed foods. There are also industrial and chemical applications for gluten.
Gluten is a composite protein made of prolamin and glutelin combined with starch and is the seed of certain grasses.
Gluten is found in the seed or grain kernel of wheat, oats, barley and to a lesser degree rye. Other foods have a similar substance but it is not true gluten as far as the definition of gluten goes.
When whole grains are made into flower, the gluten becomes part of the flour.
Gluten is responsible for the elasticity in bread dough and plays a role in helping the bread to rise. It also plays a role in bread holding its shape and of the chewiness of the texture in bread.
Removed from the seed, gluten is used as an additive to enhance qualities of numerous foods.
Gluten is probably used more often in processed foods than MSG.
In baking, when yeast is added, there is an increased risk of people having an adverse reaction to both the gluten and the yeast.
Some people have a gluten allergy or gluten sensitivity. The symptoms are varied and different people are affected differently.
It is estimated that between ½ and 1 percent of those in the United States have a gluten sensitivity or may have Celiac disease or Celiac Sprue.
People with celiac disease should avoid gluten. Most people do not know that they have celiac disease. If they continue to eat gluten, they have a 40-100 percent increased risk of getting cancer of the gut as compared to the rest of the population.
Untreated celiac sprue is associated with osteoporosis with increased risk of hip fractures. Additionally, people with celiac disease have other conditions at rates higher than the population at general.
Some allergies and neuropathies may be caused by dietary intake of gluten or inhalation of gluten.
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