Gluten is a set of proteins often found in grains. With so much attention being paid to these proteins lately, we think it would be helpful to clear up some of the fact surrounding this dietary sensitivity.
What is Gluten?
Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. Of the gluten-containing grains, wheat is by far the most commonly consumed. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects. When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture. Interestingly, the name ‘gluten’ is derived from this glue-like property of wet dough.
Who Should Avoid It?
People with celiac disease avoid sickness and maintain much better health if they follow a gluten-free diet. For them, a gluten-free diet is nothing short of essential. And then there are people described as “gluten-sensitive.” Their tests for celiac disease are negative and yet they get symptoms (including bloating, diarrhea or crampy abdominal pain) whenever they eat foods that contain gluten. One cause is a wheat allergy, a disorder that can be diagnosed by skin testing. But for many, the diagnosis remains uncertain.
Gluten Free Jupiter FL
Here at Bolay, we make our food with a higher purpose. Call today if you have any questions about our process and ingredients.