Gluten is one kind of sticky protein available in wheat. It makes our bread smooth and spongy. It is also one of the major sources of protein in the world, because 80% of wheat protein consist glucose and it is top consumed cereals after rice and maize.
Gluten allergy & intolerance is a condition in which Digestive system intolerant to such protein. It ranges from mild inflammation in small intestine to severe celiac disease. According to one study only 0.5% to 1% of the population of the United States is allergic to gluten, But the problem of suffering people are not ignorable. Though some new figures claims that 1 in 40 children is having this condition and it is increasing.
Gluten sensitivity is difficult to diagnose because of some of the cryptic inflammatory properties of wheat proteins, and possibility of other conditions. Our digestive system is like a mini chemical plant, It contains lost of Chemical process and reactions. Any inflammation in stomach can have one of many possible reasons.
Any one can predict this condition after being long term on gluten-free diet. There may be also one or more problem from Fatigue, Mouth Ulcer, Anemia, Weight loss or weight gain, Diarrhea, Constipation, bloating, Depression, Skin problems, Eczema, Infertility, irregular menstrual cycle and Cramps . There are continuous improvements rising for the test of gluten allergy.
Gluten Intolerance and allergy Works differently in age group and different people. It is always better to long-term breast feeding for the new born to avoid such allergy and stay away from celiac disease. Just like most of the dieses stress plays leading role in worsening this condition.
To Avoid Gluten allergy it is requires to know about all gluten containing foods.
- Most of the Bakery Products: Bread, Cakes, Biscuit, Pizza, Rye bread, Muffins, Pastry or anything made from breadcrumbs
- Pasta, Stuffing, pie crust, Malted Drinks, Noodles, Soups, Gravies, Sauces, Beer
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Gluten is also widely used as food additive in the form of a flavoring, stabilizing or thickening agent
You have to check ingredient of each ready to eat food or snacks from supermarket.
Gluten is not only available source of protein, Just identify your taste and requirements to change your diet. High gluten foods are also difficult to digest and pass in the intestine, The fibers from the wheat is always useful.
Maize and Rice may be first choice of any gluten free cereals. There are also amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam that can be used for major source of starch. According to FDA “Gluten free food lable” is only applicable when gluten in a finished product is probably less than 0.02%.
Most of alcohols are considered as gluten free but some of them may contain small amount of gluten. The reason is they are made from cereals.
List of Gluten Free foods
- All the Fruits
- All the Vegetables
- Fresh meats, fish and poultry
- Most of the Dairy products
- Rice, Maize, Potato and soy floor
- Wine, Spirit and Distilled Liquors
- Chocolate, Candy and Sugar confectionary
- All the cooking Oil, Fats and butter
- Most of the legumes
- All the Spices
- All nuts
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