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Gluten free diet
What is gluten ?
Gluten is a special type of elastic protein,
commonly found in wheat, rye and barley .It is
mostly found in cereals and in many type of breads;
but not all cereals have glutens .
Gluten is the glue that holds together baked goods and pasta. In fact,
gluten comes from the same Latin root as glue. Think of gluten as the glue
of wheat, rye, and barley.
Other starches, like rice, corn, and potatoes, also have
proteins that make them starchy. The “glutens” of rice
and corn are not the gluten of wheat, rye, and barley.
gluten is made up of 2 proteins, glutenin and gliadin found primarily in the
endosperm - the inside of the wheat kernel and other related grains such
as rye and barley.
Gluten
is the composite of a gliadin and a glutelin, which is conjoined with starch in the
endosperm of various grass-related grains. The glutelin from wheat compose
about 80% of the protein contained in wheat seed ; Being insoluble in water,
(gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute
acids or alkalis)
They can be purified by washing away the associated starch.
The seeds of most flowering plants have endosperms with stored protein to
nourish embryonic plants during germination. True gluten, with gliadin and
glutenin, is limited to certain members of the grass family. The stored proteins of
maize and rice are sometimes called glutens, but their proteins differ from
gluten.
Here’s a list of some grains and the type of gluten that they contain:
Grain
Type of
Gluten
Wheat
Gliadin
Barley
Hordein
Oats
Avenin
Corn
Zien
Millet
Panicin
Qualities of gluten
 Gluten helps make bread & dough elastic, providing it
the chewing texture.
 Gluten keeps the gases that are released during
fermentation, because of this reason bread is rise
before baking.
 Gluten firms up when cooked with help of starch . Like
chapatti.
 Helps in maintain the proper shape of food.
 Gluten has great absorbent quality.
Gluten free diet
Gluten may cause health problems for some people ,because of these problem
we should take gluten free diet.
A gluten-free diet is a diet including foods and drinks that do not contain gluten.
A diet without gluten should be followed if you have celiac disease, or
dermatitis herpetiformis . Dermatitis herpetiformis is a skin condition that is also
called DH.
 A gluten-free diet should also be followed if you are allergic to wheat.
People who need this diet to treat a medical condition usually need to follow it
for their whole lives.
effects of gluten (intolerance)

With celiac disease, eating too much gluten may cause you to have
diarrhea and stomach pain.
 You may also be very sad most of time, or become angry easily. It is
possible for you to have celiac disease but have no symptoms. Even so, you
are still at risk for medical problems.
 With DH, you may have very itchy rashes which may blister. These
symptoms may come and go, but you should still follow a gluten-free diet all of
the time. Following this diet may decrease the amount of medicine that you
need to take for DH.
What is the difference between Wheat Allergy and Wheat
Intolerance?
•For clarity they are NOT the same thing: Wheat Allergy is a severe sudden
onset allergic reaction to a certain protein component of wheat. That is, it's an
auto-immune response of the body.
•.Fortunately, true Wheat allergy is quite rare (less than ½% of population).
These people must observe a strict Wheat-free diet to remain healthy.
Wheat Intolerance (Gluten intolerance)
Wheat Intolerance is when you have difficulty digesting wheat, which may
seem less important. It is a slower onset but certainly involves the immune
system.
Wheat intolerance caused by Gluten (contained in Wheat, rye barley and oats)
is associated with serious Health Risks like diabetes, bowel cancer, anaemia
and osteoporosis.
True Wheat Allergy is usually detected very early in life, babies and
toddlers going on to solid foods.
But Wheat Intolerance (due to Gluten sensitivity is actually rather common. Up
to 15% of people, or one in seven is Gluten intolerance.
What are the Symptoms of Wheat Allergy
and Wheat Intolerance?
Wheat allergy - coughing, asthma, nausea, vomiting, diarrhea, hives, rashes
etc.
However the symptoms for Wheat Intolerance are much more varied and
usually have a delayed onset - up to 2 or 3 days later. This is why they are
traditionally difficult for doctors to diagnose. They can be:
•Gastro-intestinal (stomach bloating and cramping, diarrhea, flatulence,
constipation etc.)
.Neurological: headache, memory loss, behavioral difficulties, depression
•Immune: poor resistance to infection, mouth ulcers, arthritis
•Skin rashes, eczema, itching flaky skin
•General: food cravings, tiredness, chronic fatigue, unwell feeling
Celiac disease:Celiac disease, also known as gluten intolerance, is a genetic disorder.
Symptoms of celiac disease :
diarrhea, weight loss, and malnutrition, to latent
symptoms such as isolated nutrient deficiencies but no
gastrointestinal symptoms. mild weakness, bone pain, and
stomatitis to chronic diarrhea, abdominal bloating, and
progressive weight loss.
Celiac disease is characterized by the flattening
of intestinal villi (tiny hairs in the intestine which are
imp . For digestion purpose) due to the presence of
gliadin ,so this result in various gut disorders ,as well
as varying degree of malabsorption of essential
nutrient.
There is clear evidence of a family tendency toward celiac
disease. 5-10 percent of the first-level relatives (parents, children,
and celiacs) of diagnosed celiac may develop celiac disease.
Common causes of celiac disease
The disease affects both sexes, and it can begin at any age, from
infancy to later life . The onset of the disease seems to require
two components: genetic predisposition , situational (perhaps
severe emotional stress), physical (such as a pregnancy, an
operation), or pathological (a viral infection).
Celiac disease
Benefits of gluten free diet:1.GF diet relieve the symptoms of celiac disease.
2. GF diet relieve the symptoms of gluten intolerance &
allergy.
3.Gf diet relieve the symptoms of a
4.A Gluten Free Diet May Relieve the Symptoms of a Range
of Other Medical Conditions
Doctors believe that gluten may play some role in many
medical conditions, and some doctors recommend a gluten
free diet for patients suffering from any of the following:
Multiple sclerosis
arthritis
Type 1 and Type 2 diabetes
Down’s Syndrome
Neuromyelitis
Side effects of Gluten free diet
 Weight gain.
 patient with newly diagnosed with celiac disease ,find that they
have nutritional deficiency because gluten free diet are low in
vit.B ,iron, zinc , mg ,& fiber.
 Increase cholesterol levels because gluten free diet has more fat
then gluten diet.
 In adults due to long gluten free diet they got a risk of heart
attacks vascular disease & strokes.
 gluten-free diet include constipation, gassiness, and diarrhea.
When you replace the bread and pasta in your diet with only
processed white rice, you reduce the fiber in your diet, which
may cause constipation. On the other hand, adding foods rich in
fiber, too quickly, can cause gassiness and diarrhea.
Gluten free fiber sources
Peanuts are a source of gluten-free fiber.
Fiber is an important part of your diet and it is recommended that adults eat between 20 and 35 g of fiber a day.
For those on a gluten-free diet, finding fiber sources can be challenging because most fiber-rich foods come in the
form of multi-grain breads, cereals and pastas. You can meet your fiber requirements when the following foods are
eaten as part of a well-balanced diet
•Legumes
•Some foods in the legume, or bean, family provide a natural source of gluten-free fiber. The legumes that
provide the highest sources of fiber – between 10 and 14 g -- are peanuts and peanut butter, kidney beans,
refried beans, peas, lentils and chickpeas. Soybeans can also be used as a source of fiber but they contain
about 8 g per cup so more will have to be eaten.
•Nuts and Seeds
•The problem with using nuts and seeds as a major fiber source is they are also usually high in fat. The best
sources of fiber -- between 13 and 17 g per cup -- are soy nuts, sunflower seeds and almonds.
•Whole Grains
•Many of the grains found in commercially prepared gluten multi-grain products can be eaten individually
while avoiding gluten. Ideally, they should not be used as a sole source of fiber alone because they all
contain less than 4 g of fiber each. These foods include brown rice, corn, amaranth, buckwheat, oatmeal,
popcorn, wild rice and millet.
Vegetables
•Vegetables are naturally gluten free and also contain small amounts of fiber.
However, when eaten in a well-balanced diet they go a long way to meeting the
dietary fiber needs of the average adult. tomatoes and raw spinach at about 6-1/2 g
a cup and carrots at almost 5 g a cup. Other vegetables such as cabbage, broccoli,
Brussels sprouts, potatoes, cauliflower and asparagus all contain less than 2 g of
fiber per cup.
Fruit
• One cup of raspberries provide around 8 g of fiber while 1 cup of loosely packed
raisins, a large apple or orange provide around 5 g of fiber. Other fruits such as
bananas, blueberries, pears and strawberries all contain between 4 and 5 g of fiber
a cup
Being Aware Of Hidden
Sources of Gluten
There are just so many Hidden Sources of Gluten that sometimes you
can start to think everything has some form of gluten in it!
Among people who are newly diagnosed with celiac disease, an autoimmune
condition triggered by the presence of gluten (wheat, rye, barley and oats), a
common question is whether you should be concerned about gluten being in
inedible products.
Inedible products include hair care products such as shampoo, conditioner
and styling products, cosmetics, lip balms and nail care products, soaps,
lotions and sunscreens, laundry and household cleaning products, pet foods
and arts and crafts supplies . These all are the hidden source of gluten.
Some other edible Hidden Sources of Gluten
* Breads, crackers, cookies, cakes, and pizza crust.
* Pastas and macaroni.
* Prepared foods such as frozen dinners, French fries, rice mixes
* Lunch meats, sausages
* Canned soups
* breaded vegetables, some baked beans and some prepared
vegetables and salads.
* cocoa mixes, some chocolate milk flavored coffee and some
herbal tea.
* Some alcoholic drinks such beer, and whiskey
* Flavored yogurts, frozen yogurts and ice creams
* dressings, wheat germ oil
and many commercial gravies and sauces
* Candy bar, chips, flavored syrups
Drawback of Gluten Free DietGluten free diet needs special attention.- Gluten free diets
are difficult to find food products easily available in the
market that are.- Gluten free diet is not practical for most
people.
There are two main drawbacks to a gluten free diet. Sometimes, when
on a gluten free diet, a person may not get all of the vitamins they need.
Second, products specially formulated to be gluten free are expensive.
Another problem with gluten free diets is that gluten free dieters can go
out to some types of food easily, but have problems at others.