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what is gluten

what is gluten

Gluten, a type of protein group, is found in cereals such as barley, wheat and rye. Gluten, also found in processed foods that use these grains, is a food that is difficult to digest by the human body. Gluten, which gives consistency to the nutrients in which it is used, allows it to ferment and helps bind products together, consists of a mixture of different proteins. Gluten and gliadin are the two main proteins found in gluten. Gliadin is an antigenic substance with high elongation ability. It allows flour products, such as bread, to swell as they are cooked. This substance, which is mostly tolerated by the body, can sometimes lead to a reaction of the immune system and the formation of some allergic reactions. People with conditions such as gluten sensitivity, celiac disease, wheat allergy, and irritable bowel syndrome should not consume gluten. In some research results, it is considered healthier for people who do not have any of these diseases to also not consume gluten. Often asked, ” What does gluten have?”before answering his question, “What is gluten?”you need to answer that.

between the lines,
Gluten, a type of protein group, is found in cereals such as barley, wheat and rye. Gluten, also found in processed foods that use these grains, is a food that is difficult to digest by the human body. Gluten, which gives consistency to the nutrients in which it is used, allows it to ferment and helps bind products together, consists of a mixture of different proteins. Gluten and gliadin are the two main proteins found in gluten. Gliadin is an antigenic substance with high elongation ability. It allows flour products, such as bread, to swell as they are cooked. This substance, which is mostly tolerated by the body, can sometimes lead to a reaction of the immune system and the formation of some allergic reactions. People with conditions such as gluten sensitivity, celiac disease, wheat allergy, and irritable bowel syndrome should not consume gluten. In some research results, it is considered healthier for people who do not have any of these diseases to also not consume gluten. Often asked, ” What does gluten have?”before answering his question, “What is gluten?”you need to answer that.

what is gluten

Ingredients
What is Gluten?
What foods are Gluten found in?
Who should eat gluten-free?
What is a Gluten diet?
What is Gluten?
Gluten, found in cereals such as barley, wheat, rye, is a group of proteins that form the network-like structure of the dough used in bakery products such as bread and bagels, which are often consumed, and give elasticity to the dough. The proteins that make up gluten are classified into two main groups: prolamine and glutenins. Gliadin is the protein in the prolamine group. It leads to an allergic reaction in those with gluten intolerance and in patients with celiac disease. Gluten, when combined with water, turns into a hard but yawning substance. Its adhesive feature makes the dough elastic, while fermenting the dough and blistering during cooking. Gluten, which also gives the product a chewable property, is also responsible for the soft and crunchy texture that satisfies the person during chewing. Often asked, ” What does gluten mean?”his question can be answered in this way. Gluten, which is extremely effective, especially in wheat, is often used in bread production. Gliadin, which is found in this group of proteins that are insoluble in water, is a difficult substance to digest. So it can lead to digestive problems in some people. While many people can tolerate gluten, it should not be consumed by people with certain ailments such as celiac disease, gluten sensitivity, wheat allergy. When gluten is consumed by celiac patients, the immune system reacts and damages the small intestine tissue. Atrophy, that is, atrophy, occurs in villi or finger-like structures located in the small intestine, which in other words provide the absorption of nutrients. Without villi, the absorption of vitamins and minerals necessary for the body is disrupted. Depending on this, different health problems may occur.

What foods are Gluten found in?
Gluten, which leads to digestive problems and much more serious health problems for some people, is especially found in cereals such as barley, wheat, rye. Some of the other foods that contain gluten are listed below:

Dough products such as bagels, pita and lavash, especially bread
Pasta, couscous, bulgur, soups and cereals
Semolina and confectionery
Types of cakes and cakes
Food and beverages with Malt, malt sweetener and malt products
Products made with Graham flour, phosphate flour and natural wheat flour
French fries, chips and processed meats
Products with soy sauce, lecithin and modified food starch
Salad dressings and dried nuts with sauce
Because wheat is added to processed foods, most such products contain gluten. Therefore, people with sensitivity to gluten should pay attention to the warnings on the back of the package before consuming such products.

Who should eat gluten-free?
In recent years, limited studies have shown that eating gluten-free products increases overall health, makes a person feel more dynamic and helps to lose weight. But different studies also suggest that maintaining a gluten-free diet is not necessary for health. Therefore, there is no consensus yet on whether healthy individuals should avoid gluten. But people who have some ailments should be fed gluten-free. These disorders can be sorted as follows:

Celiac disease: celiac disease, caused by genetic and environmental factors, usually occurs after the age of 1 when a person consumes foods containing gluten. Celiac disease, which leads to symptoms such as nausea, vomiting, diarrhea, loss of appetite and restlessness, can also lead to symptoms such as developmental delay, inability to gain weight, infertility and bone resorption. For the diagnosis of gluten disease, where the only treatment option is gluten-free nutrition, the doctor asks the person to take a blood test after a physical examination. The reaction of the immune system against gluten is measured by serology test. With HLA genetic testing, the HLA-DQ2 and HLA-DQ8 genes are investigated. Having these genes positive in a person increases the likelihood that the person will have celiac disease. In this case, a gastroenterologist performs a biopsy with an endoscopy to clarify the diagnosis. The endoscope, consisting of a thin and flexible tube with an optical imaging device at the end, is inserted from the person’s mouth to their small intestine. If necessary, a tissue sample is taken with an endoscope to observe the damage to the villi located on the inner surface of the small intestine. If celiac disease is not treated, there is an inability to absorb nutrients such as vitamins, minerals, proteins, carbohydrates necessary for the body. Depending on all this, many different health problems can occur.

Gluten intolerance: gluten intolerance, which is an allergic reaction due to the inability of gluten from food sources to be tolerated by the body, is sometimes also defined as non-celiac gluten intolerance. There is no diagnostic test specific to this condition, in which tests for celiac disease come back negative. For diagnosis, gluten is removed from the diet for 1 to 3 months. During this period, the diagnosis is made with a decrease in symptoms and an increase in symptoms when you continue to eat gluten. The disorder, thought to be in about 13% of society, is difficult to diagnose. Head and abdominal pain, weakness, diarrhea, constipation, bloating, in addition to common symptoms such as nausea, Nov and joint pain, severe abdominal pain, anemia, such as anxiety and depression symptoms are less frequently seen. Gluten-free nutrition is the only treatment option.

Wheat allergy: wheat allergy, which is more common in children than adults, can be defined as an abnormal reaction of the immune system to at least one of the proteins found in wheat. In some people, symptoms that can also occur only by inhalation of wheat flour are mostly seen as difficulty breathing, bloating, nausea, dizziness, rapid pulse, urticaria, low blood pressure, and loss of consciousness. The treatment of the disease, which can also cause anaphylaxis, which is a vital risk, is done by removing wheat and wheat proteins from the diet. People who are allergic to wheat and at risk of severe reactions may need to carry an injection of epinephrine with them.

Irritable bowel syndrome: many people with the disease, also known as restless bowel syndrome, cannot tolerate gluten. Symptoms of irritable bowel syndrome may increase with gluten consumption. In some patients who followed a gluten diet, symptoms were also observed to decrease.

What is a Gluten diet?
Gluten diet is a nutrition program that is applied to celiac patients, gluten intolerance and wheat allergy for treatment purposes. People who aim to eliminate health problems caused by gluten consumption, and people who only want to eat gluten-free, can also follow a gluten diet. Also quinoa, potatoes, brown rice, oats, corn, millet, lean beef, seafood, chicken, eggs, fruit and vegetable varieties, as well as products that must be used flour, soy, almond, potatoes, peas, and coconut flour can be consumed.

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