WE ARE IN GURGAON, DELHI BUT WORK GLOBALLY
Gluten, formerly called prolamins, is a type of storage protein found in grains like wheat, barley, and rye.
There are a wide variety of prolamins that are collectively referred to as gluten, yet they are typically solely attributed to one or a few types of grains. For instance, wheat contains prolamins glutenins, and gliadins, rye contains scaling, and barley contains hordeins.
Due to its numerous culinary purposes, gluten is a helpful element in the kitchen. Many meals made with grains are chewy and soft because of it. Gluten proteins, for example, enable bread to rise and maintain its moisture by combining to form an elastic network that enlarges and traps gas. Gluten is frequently added to processed meals to improve texture and promote moisture retention due to its unique physical properties.
DIFFERENCE BETWEEN GLUTEN INTOLERANCE, AND CELIAC DISEASE
GLUTEN INTOLERANCE: Gluten intolerance, also known as non-celiac gluten sensitivity, is similar to those to celiac disease. While both illnesses result in a negative response to gluten, celiac disease, and wheat allergy are not equivalent in severity or duration. A celiac’s immune system turns on itself when it encounters gluten and begins attacking healthy tissue. However, those who are gluten intolerant may have temporary bloating and abdominal pain after consuming gluten. Gluten intolerance is not as harmful to the body as celiac disease.
CELIAC DISEASE: Gluten, a protein included in wheat, barley, and rye, sets off an immunological response in those who are genetically predisposed to develop celiac disease. Damage to the small intestine lining occurs gradually over time as a result of immunological responses triggered by gluten. Patients with celiac disease are at risk for malnutrition because their small intestine is unable to absorb nutrients unless they are properly diagnosed and treated.
SOME FACTS AND FICTION RELATED TO CONSUMPTION OF GLUTEN
1. Fiction – Gluten-Containing Foods Are Bad for You
Fact – Most people can comfortably eat gluten without experiencing any negative consequences. A simple kind of protein, gluten, is present in many of the plants that people consume. However, minerals included in gluten-containing meals are crucial for maintaining good health. Several nutrients are abundant in foods like bread. You won’t obtain the nutritional advantages of some foods if you quit eating them.
2. Fiction – Gluten-free diets are low-carb
Fact – Most certainly, carbohydrates can be found in foods containing gluten. However, not every item that lacks gluten also has fewer carbohydrates. The gluten-free diet nevertheless includes many options that are high in carbohydrates. Grain products like rice, Sugar, Fruit, and Potatoes do not contain gluten but still have a significant amount of carbohydrates.
3. Fiction – Gluten-free foods are always healthier
Fact – Please don’t be fooled by the food label. Simply because something is labeled “gluten-free,” doesn’t guarantee it’s better for you than the original. In fact, a recent study found that gluten-free food options are generally less healthful and costlier. A gluten-free cereal, for example, can be more intensively processed and manufactured with even more added sugar than a cereal prepared with gluten.
4. Fiction – Going gluten-free will help you lose weight
Fact – Since wheat and barley include gluten, avoiding it altogether may become more challenging. The substitutes might not be enriched with the necessary minerals and vitamins. They might have added saturated fat, sugar, and salt that will only contribute to your weight gain and calorie intake.
5. Fiction – Gluten-free diet is for everyone
Fact – Just because some people have trouble digesting gluten doesn’t mean that everyone should avoid it altogether. Keep in mind that gluten is actually a healthy protein for your body and that it can be found in foods you wouldn’t expect it to, such as the wheat used to produce sauces, salad dressings, the malt used in malted milkshakes, and vinegar.
6. Fiction – You can diagnose yourself with gluten intolerance
Fact – Severe sensitivity to gluten, as seen in those with Celiac disease, can cause considerable damage to the small intestine due to an immunological response. A medical professional will often diagnose celiac disease in a patient. However, there are many who try to self-diagnose a mild reaction as an allergy or intolerance. A medical doctor is the only one qualified to diagnose either of these illnesses.
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