The sticky business of Gluten

Tags: food, health, nutrition

Call it what you want – food fad or important dietary principal, going gluten free is the most popular dietary choice of the moment. So much so that we thought we would give you some more information on it all. To clarify, having an intolerance to gluten isn’t the same as being coeliac. If you have been medically diagnosed as having coeliac disease you will know that eating any gluten at all can have extremely serious consequences. If you have a gluten intolerance it can affect you in varying degrees of severity. The symptoms might be seriously uncomfortable, but not fatal.

So down to the specifics. When gluten-containing flour is mixed with water a sticky, cross-linked net of proteins is formed which gives the dough elasticity and allows the bread to rise when baked. It is this glue-like property which gave gluten its actual name. Gliadin and glutenin are two proteins that make up the gluten itself. The gliadin is the one that triggers negative reactions in some people. The cells of our immune system in the digestive tract mistakenly believe that this protein is coming from some sort of foreign invader, such as bacteria. For many, this means one thing: the immune system launches an attack against it and develops a sensitivity towards gluten.

A gluten free diet can be healthy as long as it is done properly and is based on fresh whole foods. Unfortunately, there are countless processed products claiming to be healthy when in reality they cause inflammation and weight gain due to their high sugar and processed fat content, among other things. These products are designed to have a long shelf life and are nutritionally empty and high in calories. At CPRESS, all our products are gluten free with only natural ingredients and very short shelf life to ensure you are getting the best of the best without having to think about it. When going gluten free stick to the aisles with fresh produce in the supermarket. Avoid the gluten free department altogether and make smart choices by reading the labels. Choose healthy whole grains which are naturally gluten free, such as buckwheat, wild rice, millet, amaranth or teff for a filling meal.

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