Gluten is a glue like protein which is found IN MANY GRAINS, but especially in wheat, rye and barley. It is the stuff that holds the bread together when the yeast has expanded. It is what makes our bread and cakes light and fluffy. Therefore the more "glue" you have the more the product holds together, as opposed to the various cardboard pretend-to-be-breads and cakes that we GF people have had to endure.
For years farmers have been encouraged to breed and grow wheat with higher and higher gluten levels and food manufacturers have used higher and higher gluten levels in their products.
These increasing levels of gluten "glue" up your system and result in reactions triggered by over consumption.
The problem that both Gluten allergic and Coeliac sufferers have is that dairy, wheat or gluten are the most commonly used ingredients in food manufacture. The situation is hugely better than it was even three years ago. Genuinly gluten free products are easily available. You will howeer still need to be an avid reader of food labels.
PLUS, and this is a big plus for those who like to cook and bake - it is possible now to purchase xanthan gum in powdered form. This is a natural gum which, added in small quantities to flour for bread and pastry making makes a reasonable substitute for gluten.
WHAT GLUTEN INTOLERANTS SHOULD NOT EAT
Products made from refined white wheat flour. Try substituting gluten-free grain flours or older more ancient varieties of wheat such as spelt or kamut which are much lower in gluten (but they do contain gluten)
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