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The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea. Gluten is the protein that gives dough its elasticity and strength and makes the dough rise. It is present in a number of grains and grain products, as well as in many non-grain foods in which gluten may be an additive. Wheat has a high level of gluten. Other grains that contain gluten are barley, rye, and triticale. Grains related to wheat, such as spelt and kamut®, also contain the proteins necessary to form gluten. There are special antibody screenings available to determine whether a person, suffering from various symptoms and conditions associated with gluten intolerance, indeed has an intolerance to gluten. Other symptoms may include stomach pain, malabsorption, skin rashes, muscle and joint pain, headache, and fatigue. Gluten intolerance differs from the usually less serious allergy to wheat in that gluten intolerance is associated with the digestive system and a wheat allergy is triggered by the immune system. Gluten intolerance, however, is less serious than another wheat/gluten sensitivity known as celiac disease in which ingestion of gluten can destroy the small intestine, whereas this does not occur in gluten intolerance sufferers. When all sources of gluten and any products containing gluten are removed from the diet, the troublesome symptoms associated with gluten intolerance should disappear. It is important to read the labels on all food products to ensure that the item does not contain gluten or that familiar products have not been reformulated to include ingredients that now may contain gluten. It is also important to guard against cross contamination that may occur during food preparation. This is equally important in restaurants as it is at home. Make sure to ask questions about menu items when dining out to ensure that gluten containing foods have not been prepared in conjunction with the gluten free foods you wish to order.
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Gluten Causes Elasticity in Dough |
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Gluten Intolerance term - Related Content |
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| A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the ... |
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| A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten. When baked goods are made with various ... |
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| A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and ... |
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| An adverse reaction caused by the inability of the body to digest certain substances in foods. This is different than food allergies, which involve the immune system rather than ... |
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| Flour that does not contain gluten, which is a protein found in some types of flour milled from various grains, seeds, legumes, tubers, and nuts. Gluten is the substance that ... |
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| Food Related Allergies | Food Related Intolerances | Food Labeling
Food Related Allergies
Allergic reactions in humans are initiated by the immune system through an ... |
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| For this flavorful version of an old favorite, be sure to use masa harina (look in the hispanic, Mexican or International section in supermarkets, or in ethnic groceries) or finely ground corn meal. |
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| Using nut and rice crackers instead of the traditional soda crackers is a tasty, inventive way to create a gluten-free version of the classic candy treat. |
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| These are so good, and so easy to make, that everyone, not just those unable to tolerate gluten, will enjoy them. |
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| A great way to use up left over ham. |
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| The increasing numbers of gluten-free pasta products now available (made from corn, rice, quinoa, etc) make it possible for almost everyone to find an acceptable substitute for wheat pasta. Try several kinds to find the most satisfactory ones. This easy, colorful salad will make experimenting fun. It will keep, refrigerated, for days. |
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