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Gluten
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Summary:
Gluten is the protein content of wheat, oats, barley or rye with wheat gluten being the most well known. Gluten is a mixture of two proteins called gliadin and glutenin that exist in the endosperm (interior) of these grains along with starch (carbohydrate). Gluten can be problematic for some people who suffer from certain health conditions.
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Gluten
What is gluten? Gluten is the largest part of wheat, oats, barley and rye. Gluten provides the protein content of these grains. It is the gluten in flour that gives kneaded dough it's elasticity.
This protein content in the endosperms of most flowering plants is used to nourish embryonic plants during germination, but true gluten is found only in certain members of the grass family.
Gluten is an important part of the nutritional protein content of many culture's diet and is also added to foods low in protein content. The stored proteins of corn and rice are sometimes called glutens, but their proteins differ importantly from wheat gluten by lacking glutenin.
Unfortunately, there are health conditions caused by or aggravated by gluten or linked
to symptoms. They are: Irritable Bowel Syndrome, any form of Colitis, Crohn's
Disease, Celiac Disease, Multiple Sclerosis, Dermatitis Herpetiformis,
Eczema, Psoriasis, Rashes, Hives, Asthma, Rheumatoid Arthritis, Grave's
Disease and Hashimoto's Disease.
If you suffer from any of the gastrointestinal or skins conditions
linked to gluten please feel free to download the free report available
below.
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