Gluten is a sticky stretchable protein found in grains like wheat, barley, oats and rye. During the kneading process gluten is formed and it traps the carbon dioxide bubbles produced by fermentation of yeast. Gluten gives chewiness to the bread. It is also a good thickening agent.
The body does not fully digest gluten. Even then some people who are sensitive to gluten can have severe intestinal distress.
Celiac disease causes full blown gluten intolerance. It is an auto-immune condition. For those who suffer from celiac disease, ingestion of a small amount of gluten may result in a massive autoimmune response within the gut. This response may damage the villi of the small intestines which is responsible for the absorption of nutrients from the food we consume. When villi is damaged the intestinal linings become more permeable and may lead to leakage of some larger molecules of food into the blood stream. The immune system sees the particles in the blood stream as foreign material and may initiate an attack against them. This systematic immune response will damage liver tissues. The permeability of the intestinal lining may allow food toxins into the blood stream that may otherwise have been eliminated as waste. This will put a greater load on the liver to eliminate extra toxins. This may weaken the liver in the long run. Those who have gluten sensitivity can bring their liver back to health by adopting a gluten-free diet.
Celiac disease is 5-7 percent more common in people with type 1 diabetes than in the general population. Research suggests that celiac disease and type 1 diabetes share a common genetic etiology.
Testing the blood for specific anti-gluten antibodies will reveal whether a person has celiac disease.
Celiac condition causes gut inflammation.
Those who have celiac disease and those who are sensitive to gluten will have to adopt a gluten-free diet. Celiac is a genetic disease and you run the risk of passing this disease on to your children. Therefore you should take care to keep this disease under control. Those who do not have celiac but have other forms of auto-immune conditions, even if not intolerant to gluten, may find it better to avoid gluten to be on the safe side.
Gluten free diet will not help in weight loss. You should adopt a gluten-free diet only if you are sensitive to gluten. Otherwise you may end up with deficiency of vitamins, minerals and micro nutrients. Besides some food manufacturers use fat and sugar in place of gluten to hold the baked goods together. These are also very unhealthy foods.
A 2005 report from the American Dietetic Association warned that gluten-free products tend to be low in a wide range of important nutrients, including B vitamins, calcium, iron, zinc, magnesium, and fiber.
You should stick to nutritionally stable and vitamin-packed fresh fruits, vegetables, and gluten-free grains like quinoa.
Gluten can be extracted from the plain wheat flour by washing with water. Seitan or vegetarian meat is produced from the gluten extracted from all purpose four. Seitan is a versatile product and it can be cooked in many different ways such as oven-braising, baking, cooking in a pressure cooker, or deep frying. It gives meat like texture and taste. Vegetarians would love this.
Glutinous rice is gluten free and it has some qualities of gluten. You can use it to get some texture of gluten. The all purpose wheat flour when steamed become gluten free. Please read this article: Effect of steaming on the rheological characteristics of wheat flour by Maya Prakash and P. Haridas Rao. This is a scientific paper. I am not in a position to say whether it is true or not. You make your judgement after reading the paper. Please see my article on steaming all purpose flour.
You can also make your own gluten free flour mix by using nutritious
whole grain rice flour with some starch to make an all purpose gluten free flour.
The starch helps to hold the mix together and also it gives the mix the white color
of the familiar all purpose flour. Hear are some examples of a mix that will
work:
There is nothing sacred about the quantities given above. You can mix and match and experiment till you find the right mix.
Some reasons why gluten should be avoided:
1. Gluten causes gut inflammation in at least 80% of the population and another 30% of the population develops antibodies against gluten proteins in the gut.
2. Gliadin, the main problem-causing gluten protein, can be similar in structure to other proteins found in tissues of organs such as the thyroid or the pancreas. Therefore antibodies against gliadin can end up attacking those organs and ultimately cause autoimmune diseases like hypothyroidism and type 1 diabetes.
3. Gluten has an inflammatory effect in the gut and causes intestinal cells to die prematurely and oxidation of those cells.
4. Antibodies against gluten have also been shown to attack heart tissues and cause heart disease.
5. WGA (wheat germ agglutinin), like gluten, irritates and causes premature cell death in the gut and leads to a leaky gut condition.
6. WGA also disrupts the mucus membrane in the gut, which can cause bacterial overgrowth and lead to a host of digestive issues like GERD and ulcers.
7. The lectin also often ends up circulating in the body and in the brain, where it can cause leptin resistance and cause effects similar to insulin. Those two factors could be a cause or be promoter of obesity. This is because leptin and insulin are the two most important hormones to properly regulate the maintenance of normal weight and energy balance.
8. WGA in wheat causes vitamin D depletion and can therefore lead to vitamin D deficiency
9. The opioid peptides found in wheat are known to cause addiction to wheat in some people and withdrawal symptoms can happen upon the removal of wheat from the diet.
The following foods contain gluten and it is better to avoid them:
wheat, wheat germ, rye, barley, couscous, farina, graham flour, semolina, mayonnaise, ketchup, malt vinegar, soy sauce and teriyaki sauces, salad dressings, sausage, non-dairy creamer,
fried vegetables, tempura, marinades, canned baked beans, cereals,
commercially prepared chocolate milk, breaded foods, fruit fillings and puddings, hot dogs, ice cream and root beer etc.
The following foods are gluten free : amaranth, buckwheat, rice, millet, quinoa, sorghum, beans, lentils, peas, whole eggs, wild fish, shrimp, crab, lobster, mussels, clams, oysters, grass-fed meat, fowl, poultry, pork, beef, lamb, liver, bison, chicken, turkey, duck, ostrich, veal, leafy greens and lettuces, collards, spinach, broccoli, kale, chard, cabbage, onions, mushrooms, cauliflower, Brussels sprouts, sauerkraut, artichoke, alfalfa sprouts, green beans, celery, bok-choy, radishes, watercress, turnip, asparagus, garlic, leek, fennel, shallots, scallions, ginger, parsley, water chestnuts. etc
The body does not fully digest gluten. Even then some people who are sensitive to gluten can have severe intestinal distress.
Celiac disease causes full blown gluten intolerance. It is an auto-immune condition. For those who suffer from celiac disease, ingestion of a small amount of gluten may result in a massive autoimmune response within the gut. This response may damage the villi of the small intestines which is responsible for the absorption of nutrients from the food we consume. When villi is damaged the intestinal linings become more permeable and may lead to leakage of some larger molecules of food into the blood stream. The immune system sees the particles in the blood stream as foreign material and may initiate an attack against them. This systematic immune response will damage liver tissues. The permeability of the intestinal lining may allow food toxins into the blood stream that may otherwise have been eliminated as waste. This will put a greater load on the liver to eliminate extra toxins. This may weaken the liver in the long run. Those who have gluten sensitivity can bring their liver back to health by adopting a gluten-free diet.
Celiac disease is 5-7 percent more common in people with type 1 diabetes than in the general population. Research suggests that celiac disease and type 1 diabetes share a common genetic etiology.
Testing the blood for specific anti-gluten antibodies will reveal whether a person has celiac disease.
Celiac condition causes gut inflammation.
Those who have celiac disease and those who are sensitive to gluten will have to adopt a gluten-free diet. Celiac is a genetic disease and you run the risk of passing this disease on to your children. Therefore you should take care to keep this disease under control. Those who do not have celiac but have other forms of auto-immune conditions, even if not intolerant to gluten, may find it better to avoid gluten to be on the safe side.
Gluten free diet will not help in weight loss. You should adopt a gluten-free diet only if you are sensitive to gluten. Otherwise you may end up with deficiency of vitamins, minerals and micro nutrients. Besides some food manufacturers use fat and sugar in place of gluten to hold the baked goods together. These are also very unhealthy foods.
A 2005 report from the American Dietetic Association warned that gluten-free products tend to be low in a wide range of important nutrients, including B vitamins, calcium, iron, zinc, magnesium, and fiber.
You should stick to nutritionally stable and vitamin-packed fresh fruits, vegetables, and gluten-free grains like quinoa.
Gluten can be extracted from the plain wheat flour by washing with water. Seitan or vegetarian meat is produced from the gluten extracted from all purpose four. Seitan is a versatile product and it can be cooked in many different ways such as oven-braising, baking, cooking in a pressure cooker, or deep frying. It gives meat like texture and taste. Vegetarians would love this.
Glutinous rice is gluten free and it has some qualities of gluten. You can use it to get some texture of gluten. The all purpose wheat flour when steamed become gluten free. Please read this article: Effect of steaming on the rheological characteristics of wheat flour by Maya Prakash and P. Haridas Rao. This is a scientific paper. I am not in a position to say whether it is true or not. You make your judgement after reading the paper. Please see my article on steaming all purpose flour.
All purpose flour is found everywhere and
it is cheap. We got used to it. Breads, cakes, cookies, noodles, pastas, spaghetti, wheat semolina, pancakes and many such items that we come across day to day are all made of all
purpose flour, which contains gluten. We got addicted to the taste and texture
of items that are made of all purpose flour. But now gluten free substitutes
are commercially available in the form of bread mix, baking mix and cake mix.
These may not taste exactly like all purpose flour but they taste good. It is a
matter of getting used to them.
There are many food items that can be made with just rice flour only. I will be showing a few recipes that are made with just rice flour..
There are many food items that can be made with just rice flour only. I will be showing a few recipes that are made with just rice flour..
Basic flour (all purpose): 66% white rice flour, 22% potato starch,12% tapioca starch
Whole grain flours:rice flour, buckwheat flour, corn flour, millet flour, quinoa flour, sorghum flour, sweet potato flour, millet flour and amaranth
Starches: arrowroot flour, cornstarch, potato starch, tapioca flour
Nut flours: almond flour, chestnut flour, coconut flour, hazelnut flour
Bean flours: fava bean flour, garbanzo bean flour, soy bean flour
Batter: 60% rice flour, 17% tapioca starch,15% potato starch and 3% xanthum gum
All purpose flour: 62% rice flour, 18% corn starch, 15% tapioca starch, 3% potato starch and
2% xanthum gum
Whole grain flours:rice flour, buckwheat flour, corn flour, millet flour, quinoa flour, sorghum flour, sweet potato flour, millet flour and amaranth
Starches: arrowroot flour, cornstarch, potato starch, tapioca flour
Nut flours: almond flour, chestnut flour, coconut flour, hazelnut flour
Bean flours: fava bean flour, garbanzo bean flour, soy bean flour
Batter: 60% rice flour, 17% tapioca starch,15% potato starch and 3% xanthum gum
All purpose flour: 62% rice flour, 18% corn starch, 15% tapioca starch, 3% potato starch and
2% xanthum gum
There is nothing sacred about the quantities given above. You can mix and match and experiment till you find the right mix.
Some reasons why gluten should be avoided:
1. Gluten causes gut inflammation in at least 80% of the population and another 30% of the population develops antibodies against gluten proteins in the gut.
2. Gliadin, the main problem-causing gluten protein, can be similar in structure to other proteins found in tissues of organs such as the thyroid or the pancreas. Therefore antibodies against gliadin can end up attacking those organs and ultimately cause autoimmune diseases like hypothyroidism and type 1 diabetes.
3. Gluten has an inflammatory effect in the gut and causes intestinal cells to die prematurely and oxidation of those cells.
4. Antibodies against gluten have also been shown to attack heart tissues and cause heart disease.
5. WGA (wheat germ agglutinin), like gluten, irritates and causes premature cell death in the gut and leads to a leaky gut condition.
6. WGA also disrupts the mucus membrane in the gut, which can cause bacterial overgrowth and lead to a host of digestive issues like GERD and ulcers.
7. The lectin also often ends up circulating in the body and in the brain, where it can cause leptin resistance and cause effects similar to insulin. Those two factors could be a cause or be promoter of obesity. This is because leptin and insulin are the two most important hormones to properly regulate the maintenance of normal weight and energy balance.
8. WGA in wheat causes vitamin D depletion and can therefore lead to vitamin D deficiency
9. The opioid peptides found in wheat are known to cause addiction to wheat in some people and withdrawal symptoms can happen upon the removal of wheat from the diet.
The following foods contain gluten and it is better to avoid them:
wheat, wheat germ, rye, barley, couscous, farina, graham flour, semolina, mayonnaise, ketchup, malt vinegar, soy sauce and teriyaki sauces, salad dressings, sausage, non-dairy creamer,
fried vegetables, tempura, marinades, canned baked beans, cereals,
commercially prepared chocolate milk, breaded foods, fruit fillings and puddings, hot dogs, ice cream and root beer etc.
The following foods are gluten free : amaranth, buckwheat, rice, millet, quinoa, sorghum, beans, lentils, peas, whole eggs, wild fish, shrimp, crab, lobster, mussels, clams, oysters, grass-fed meat, fowl, poultry, pork, beef, lamb, liver, bison, chicken, turkey, duck, ostrich, veal, leafy greens and lettuces, collards, spinach, broccoli, kale, chard, cabbage, onions, mushrooms, cauliflower, Brussels sprouts, sauerkraut, artichoke, alfalfa sprouts, green beans, celery, bok-choy, radishes, watercress, turnip, asparagus, garlic, leek, fennel, shallots, scallions, ginger, parsley, water chestnuts. etc
No comments:
Post a Comment