Gluten is a protein compound that is a mixture of gliadin and glutenin, the main constituent of wheat grains, which is not soluble in water. There are many ways to extract it, which can be extracted by passing the starch into a cloth bag containing wheat grain, Then knead underwater, and leave it.
Benefits of Gluten on our healthy
It is often associated with wheat, wheat-containing foods, and in a 2017 study of more than 100,000 people without gastrointestinal disorders, researchers found no association between long-term dietary gluten consumption and risk of heart disease and researchers found that these individuals who avoid it may increase the risk of heart disease because of the possibility of consuming less than full grains, and many studies linked the consumption of whole grains with significant results in improving health.
For example, people who ate the largest amount of whole grains, including wheat, were 2-3 servings per day, compared with those who ate less than two servings a day, with significantly lower rates of heart disease and stroke, Type II, and deaths caused by all causes.
It helps nourish good bacteria in the body. Arabinoxylan oligosaccharide, the carbohydrate-causing bacteria of wheat bran that has been shown to stimulate the activity of Bifidobacteria in the colon. These bacteria are usually present in the human intestines Health.
There are many people who are allergic to it. It can damage the mucous membranes surrounding the small intestine. These people can not digest it. They suffer from poor food absorption and digestion. its sensitivity is usually caused by genetic genes or a genetic mutation People with gluten intolerance should refrain from taking any gluten-containing foods because of the negative effect this substance has on their bodies and many satisfactory outcomes.
It is different depending on where it’s existed. for example, The wheat gluten is called gliadin, the barley gluten is called horden, the oat gluten is called epine, and the rye is called scalin.
Gluten sensitivity symptoms
- Diarrhea or constipation, with severe disturbances in digestion and absorption of nutrients.
- The color of the stool is black and has a very unpleasant smell.
- General weakness in body growth, and may lead to the disease of stunting and weak structure.
- The incidence of rickets due to lack of calcium.
- Anemia is caused by the loss of many nutrients necessary for the production of red blood cells.
- Rash, irritation, and itching in the skin.
- Delayed puberty.
- Excessive emotions.
- Painful cramps in the abdomen.
- A headache and migraines.
- Pain in bones and joints is bone paper and easily broken.
What are the sources of Gluten
It is found in three types of foods:
- Wheat: It is usually found in bread, baked pastries, soups, noodles, sauces, salads, and flour.
- Barley: It is found in barley flour, barley milk, yogurt, barley extract, barley syrup, barley seasoning, barley vinegar, soups, and brewer’s yeast.
- Rye: Located in rye bread, such as grain, parmnickle, rye beer.
Foods that do not contain gluten
- All kinds of red meats and marine meats like fish, chicken meat.
- Milk and dairy products.
- Fruits and vegetables of all kinds.
- Potatoes and sweet potatoes.
- Rice of all kinds.
- Some types of gluten-free foods such as cornmeal.
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