Defining gluten free starts with defining gluten. Gluten (from Latin gluten “glue”) is a combination of the proteins gliadin and glutenin. It exists in some grass-related grains, notably wheat, rye, spelt and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. There is a lot of information available on gluten free, we are trying to offer information that is brief and concise. Being gluten intolerant means the loss of the ability to break down the protein in gluten. Because the protein can not be broken down, it ends up in the intestines as a toxin that damages the lining of the intestinal walls. The result is a wide range of symptoms.
Eating gluten free then, means a diet completely free of ingredients derived from gluten-containing foods: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. It takes time, patience and a certain level of education to be able to consistently eat meals that are compeltely gluten free. To complicate matters, people have varied levels of sensitivity to gluten. Each person has to determine their own sensitivity level and that is a difficult part of the educational process.
Our goal at gluten free gourmet food is to help you with as many gluten free resources as possible to assist you in the educational process.
Basic Gluten Free Information
Defining gluten free starts with defining gluten. Gluten (from Latin gluten “glue”) is a combination of the proteins gliadin and glutenin. It exists in some grass-related grains, notably wheat, rye, spelt and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. There is a lot of information available on gluten free, we are trying to offer information that is brief and concise. Being gluten intolerant means the loss of the ability to break down the protein in gluten. Because the protein can not be broken down, it ends up in the intestines as a toxin that damages the lining of the intestinal walls. The result is a wide range of symptoms.
Eating gluten free then, means a diet completely free of ingredients derived from gluten-containing foods: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. It takes time, patience and a certain level of education to be able to consistently eat meals that are compeltely gluten free. To complicate matters, people have varied levels of sensitivity to gluten. Each person has to determine their own sensitivity level and that is a difficult part of the educational process.
Our goal at gluten free gourmet food is to help you with as many gluten free resources as possible to assist you in the educational process.