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Gluten is a structural protein naturally found in certain cereal grains. [1] The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. [2]
You can expect to find gluten in the usual places (like bread, baked goods, pasta, and cereals). But it’s also found in soups, salad dressings, malted milkshakes, malt vinegar, and soy sauce.
In case you don't know what that means, a gluten-free diet is one that excludes gluten (duh), a protein found in wheat, barley, rye, and many other related grains.
The type of protein here is gluten, the main culprit in Celiac disease. Well, really the main culprit behind celiac disease is a 33 amino acid peptide component of gluten called gliadin. Okay, so the gliadin in gluten is what triggers immune attack in Celiac disease, hence the need for gluten-free pizza or buns in hamburgers, right?
Latiao is commercially produced by extrusion from a mixture of gluten-rich dough. [3] Beyond chili pepper, salt, sugar, and other spices are commonly used. [ 1 ] Commercial preparations may contain flavor enhancers , pigments, and preservatives. [ 3 ]
Now, gluten free is as common as sugar free, and yet, there is still much confusion about what it is and who should avoid it. Check out the slideshow above to learn more about gluten.
The degree of gluten cross contamination tolerated by people with non-celiac gluten sensitivity is not clear but there is some evidence that they can present with symptoms even after consumption of small amounts. [37] Sporadic accidental contaminations with gluten can reactivate movement disorders associated with non-celiac gluten sensitivity. [72]
In addition to gluten withdrawal, some people need to follow a low-FODMAPs diet or avoid consumption of commercial gluten-free products, which are usually rich in preservatives and additives (such as sulfites, glutamates, nitrates and benzoates) and might have a role in triggering functional gastrointestinal symptoms.