Gluten-free products, so-called, are
proliferating. But what really is gluten? Many people seem to be on the gluten-free
bandwagon but don’t always seem to even know what gluten is. You may have watched
the YouTube segment by Jimmy Kimmel about gluten (see link below). As you may
know, gluten is a protein composite, gliadin and glutenin, that is limited to specific
members of the grass family, including wheat, barley, and rye. It gives dough
its elasticity, helps it to rise, and provides a chewy texture for many
products. Some people have a wheat allergy; the immune system treats a
component of wheat as a foreign body. Typically this immune response is
time-limited with no lasting harm to body tissues. Different from wheat
allergies, some individuals with celiac disease experience adverse health
issues ranging from bloating, gas, and diarrhea and vomiting, to migraine
headaches and joint pain. And different from either wheat allergy or celiac, some
experience non-celiac gluten sensitivity (likely a gluten intolerance) that may
be caused by a reaction to other components of wheat. Enter FODMAPs. More tomorrow.
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