What are glutens?\u00a0 These are proteins found in certain grains.\u00a0 They are good for baking but are bad if you have celiac disease or a gluten allergy .<\/p>\n
Gluten is a very sticky set of proteins.\u00a0 They give baked goods such as bread and pastries their strength and consistency.\u00a0 They do not dissolve in water, unlike the starches with which they are found.<\/p>\n
Gluten is not so much a thing as a group of things.\u00a0 In wheat, it is composed of the two proteins prolamin and glutelin.\u00a0 Other grains also have related proteins.\u00a0 For example, maize and rice have glutens as well, but they are comprised of significantly different proteins from those found in wheat.<\/p>\n
Prolamin is one type of gluten.\u00a0 Each plant species that contains prolamin has a different type.\u00a0 Here are some examples of different prolamin proteins found in various plants:<\/p>\n
Gluten of one type or another are found in grains.\u00a0 For those with a gluten allergy or celiac disease though, the primary culprits are wheat, barely, rye and oats.\u00a0 There is debate about oats, but I suggest you avoid oats as I believe they are a borderline problem.\u00a0 Many celiacs do poorly on corn as well, and corn is a common food allergy.<\/p>\n
Gluten from wheat, oats, barley and rye is the big culprit for those with celiac disease.\u00a0 You can read more about celiac disease else where on this website.\u00a0 The short version is that if you have the genes for celiac disease, then sooner or later, eating gluten will make you very ill.<\/p>\n
Gluten can trigger allergy problems for many people who are not actually celiac.\u00a0 They may experience many of the same symptoms as those with celiac disease (there are some differences).\u00a0 The result is the same: avoid eating gluten.<\/p>\n","protected":false},"excerpt":{"rendered":"
What are glutens?\u00a0 These are proteins found in certain grains.\u00a0 They are good for baking but are bad if you have celiac disease or a gluten allergy . Gluten Description Gluten is a very sticky set of proteins.\u00a0 They give baked goods such as bread and pastries their strength and consistency.\u00a0 They do not dissolve […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[24],"tags":[68,36,37],"_links":{"self":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1351"}],"collection":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/comments?post=1351"}],"version-history":[{"count":5,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1351\/revisions"}],"predecessor-version":[{"id":1354,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/1351\/revisions\/1354"}],"wp:attachment":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/media?parent=1351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/categories?post=1351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/tags?post=1351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}