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What does gluten mean?
Gluten is a combined protein found in grains. Glutens from different grains have different properties, and they form the majority of protein in most grains. Proteins hold other things, like starch, together and are often used as binders and thickeners in food products. The gluten in wheat gives dough its toughness, and the higher the protein (gluten) content, the more "rubbery" the dough is.
When people use the term 'gluten' or 'gluten-free,' they are almost always referring to the glutens found in the grains wheat, barley, kamut, rye, spelt, and triticale, which contain a chemical different from other grains that causese an auto-immune reaction in people with celiac disease or gluten intolerance. Such people cannot ingest glutens from these grains without suffering an auto-immune response that damages their intestines and can lead to many sympotms, including internal bleeding and cancer of the intenstines.
There are also gluten or specific grain allergies, which are different from intolerances.
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No, since their is no grain present in a cucumber.
Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all f…oods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds. Gluten can be removed from wheat flour by rinsing bread dough and kneading it until all of the starch is removed. Gluten helps make bread elastic and provides it with the chewy texture it has when eaten. For this reason, gluten that is removed from dough is sticky and feels much like chewing gum. Gluten provides many additional important qualities to bread. For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, gluten firms up when it is cooked and, with the help of starch, helps ensure the bread maintains its proper shape. Gluten also has an absorbent quality, which is why bread is capable of soaking up broth. Because of this feature, gluten is often used by those on a vegetarian diet as an imitation meat. On the downside, gluten is believed to be partly responsible for causing bread to become stale. Some people suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness. If improperly treated, celiac disease can be fatal. In addition, care must be taken when eating grains that do not contain gluten, particularly oats, as they are commonly grown near foods with gluten or processed in the same bins. Catholic sufferers of celiac disease must also exercise precaution, as wheat, which contains gluten, is a required ingredient in the wafers used for certain religious ceremonies.
Gluten free means that the food or protuct has no wheat. I have to be on a gluten free diet. I f you have any more questions about gluten free stuff let me know.
Um the word gluten might be a hint its high in gluten! YES! Gluten Flour is specifically gluten. Its like maximum amount of gluten possible. You use gluten flour to make baked… goods stretchier ect. YES
Gluten is a protein found in many grains. http://www.wisegeek.com/what-is-gluten.htm
My mother is gluten intolerant, so of course I have to ask myself questions like this frequently. The answer is: Some yes, some no. Some peanut butter brands contain gluten…, but real, natural peanut butter, made with peanuts and salt, pretty much never contain gluten. Here are some examples of natural brands: . Krema . Trader Joes And just about any natural peanut butter should be gluten free. Be sure to check the ingredients on your peanut butters always as a precaution.
No. Gluten flour contains gluten, but they are not the same thing.
Gluten is a protein that you get in wheat, and a gluten free diet is basicly a wheat free one. If you are planning on doing one free from is a good food company.
No, but I wish it was!
Gluten is simply the protein in wheat, rye, and barley. Gluten will simply be digested by most of the population, however about 1% will have an autoimmune disease called celia…c. When they eat gluten, it triggers an immune response in which the body attacks itself, eventually destroying the villi of the intestines and making it difficult for you to absorb the nutrients you need.
Wheat contains gluten but rye and barley also contain gluten. Gluten is a protein found in grains. People with Celiac's disease are allergic to wheat and gluten. Tapioca and s…pelt are examples of gluten-free breads. gluten is a wheat by product it is contained in the above foods but is also in many other products. when wheat is processed it is soaked and some of the gluten seperats from the wheat and is used as a thickening agent in many productes that one would not think contained wheat barley or rye. some soaps, soups, gravy ect...
Is starch the same as gluten.... I have to eliminate starch from my diet....does that mean gluten free or not?
Can somebody tell me what gluten is?
If eating lots of wheat-based cereals gives you bad spots does that mean you have a gluten allergy and should take on a gluten-free diet to try and improve your skin?
If your "bad spots" are itchy bumps that are slow to disappear and NOT hives, and they seem related to your wheat/gluten consumption, then you might have the skin rash that s…ometimes accompanies Celiac Disease. It is called Dermatitis Herpetiformis (DH). If the spots are hives, then you might have wheat allergy or be allergic to something else in the cereals. Your question caught my eye because I have Celiac Disease and Dermatitis Herpetiformis (DH). My DH shows up as itchy spots on the outer (extensor) surfaces of my elbows, though other locations are also common. Celiac Disease is a genetically related, autoimmune gluten intolerance that affects the small intestines, sometimes without obvious symptoms. Dermatitis Herpetiformis is an itchy, spotty skin rash that 1 out of 10 people with Celiac Disease also get. Only people with gluten intolerance get DH. It can vary in intensity. For some people, it's just a few minor bumps. For others, it can cover large areas of the body. For some reason, the people who get the DH spots don't seem to get as bad of symptoms in the intestines. For me, for example, I never had any abdominal pain from eating gluten. This is typical for someone with DH. It might be important to you to get tested for Celiac Disease and DH prior to trying a gluten-free diet, because if you get tested while you are not eating gluten, your tests can come out falsely negative. Both conditions are autoimmune and are permanent conditions. Many doctors are not that familiar with Celiac Disease or DH, so it is important to do some homework yourself. But if you ask, your doc should be able to order tests for antigliadin antibodies (IgA and IgG). If either of these come back positive, there may be other tests they want to run, such as endomysial antibodies (EMA). Your doc might refer you to a GI doc. Some people test negative to all of the tests and still find that a gluten-free diet helps them. If you have DH, it may take a while after going gluten-free for the rash to disappear. For some people, it's gone in a couple of weeks. For others with bad cases, it can take longer. Iodine (like in seafood or salty chips) can make the rash temporarily worse, but iodine is not the root of the problem, gluten is. There are many good support websites online that explain more. Check out the National Institutes of Health website info about Celiac Disease and Dermatitis Herpetiformis for reliable information: http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/ There is also a good forum about DH at: http://www.glutenfreeforum.com/ Oh, and if you think it's wheat allergy (hives), then you need to see a board certified allergist and get a RAST test or skin-prick test to confirm, and possibly an EpiPen. An allergist will not necessarily be the right person to ask about Celiac Disease, however. Good luck! Someone with DH
Coeliac or Celiac depending on the country in which you live and/or learnt English.