Now more often we hear the term "gluten-free", "does not contain gluten." And its symbol - crossed ears - constantly appears on the labels of products. Let's find out what gluten is, how dangerous it is, and what products it contains.
Gluten - brief information
Gluten (gluten) is a vegetable protein, which is found in the seeds of cereals.
What is dangerous gluten?
Gluten can cause intolerance and food allergy in some people. Intolerance to gluten - celiac disease - is expressed, most often, by the following symptoms:
- frequent abdominal pain;
- flatulence;
- diarrhea or constipation, or alternation;
- nausea;
- unexplained weight loss;
- for children - a backwardness in development.
But there may be other, nonspecific manifestations that do not seem to have anything in common with this disease. The fact is that celiac disease is an autoimmune disease, i.e. gluten, getting inside, starts the process of attacking the human body with its own immune system. As a result, in case of intolerance to gluten, there is inflammation of the small intestine and the absorption of nutrients is disturbed. These destructive processes continue until the gluten stops falling with food or drink. The only cure for gluten intolerance is a complete rejection of the products containing it.
What foods are gluten?
Gluten is primarily found in cereals, and the products of their processing. It contains:
- bread, bakery products, pastries;
- pasta;
- barley;
- oats;
- wheat;
- rye;
- cereals and cereal cereals ( oatmeal , wheat, barley, barley, oat and other oat flakes).
Gluten is also often added to various products as a thickener, and a structuring additive. Such a gluten is called "hidden". Products containing "hidden" gluten:
- sausages, semi-finished products from meat;
- all semi-finished products breaded in breadcrumbs or with the addition of bread;
- fish, canned meat;
- mayonnaise;
- often, ketchup, tomato paste;
- broth cubes and instant soups;
- crab sticks.
Gluten is also often hidden under the letters E:
- E 106b;
- E 150;
- E 150a;
- E 150b;
- E 150c;
- E 150d;
- E 160;
- E 411;
- E 471;
- E 636;
- E 637;
- E 953;
- E 965.
It happens that along with intolerance to gluten, there is lactose intolerance. Products containing both gluten and lactose:
- cheese;
- yogurts;
- curd masses;
- some cheeses.