gluten is made up of 2 proteins, glutenin and gliadin found primarily in the endosperm - the inside of the wheat kernel and other related grains such as rye and barley.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The glutelin from wheat compose about 80% of the protein contained in wheat seed ; Being insoluble in water,

They can be purified by washing away the associated starch.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.

(gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis)

GrainType of Gluten

Wheat Gliadin

Barley Hordein

Oats Avenin

Corn Zien

Millet Panicin

Here’s a list of some grains and the type of gluten that they contain:

Qualities of glutenGluten helps make bread & dough elastic,

providing it the chewing texture.Gluten keeps the gases that are released

during fermentation, because of this reason bread is rise before baking.

Gluten firms up when cooked with help of starch . Like chapatti.

Helps in maintain the proper shape of food.Gluten has great absorbent quality.

Gluten free diet

Gluten may cause health problems for some people ,because of these problem we should take gluten free diet. A gluten-free diet is a diet including foods and drinks that do not contain gluten.

A diet without gluten should be followed if you have celiac disease, or dermatitis herpetiformis . Dermatitis herpetiformis is a skin condition that is also called DH. A gluten-free diet should also be followed if you are allergic to wheat. People who need this diet to treat a medical condition usually need to follow it for their whole lives.

effects of gluten (intolerance) With celiac disease, eating too much gluten may cause you to have diarrhea and stomach pain. You may also be very sad most of time, or become angry easily. It is possible for you to have celiac disease but have no symptoms. Even so, you are still at risk for medical problems. With DH, you may have very itchy rashes which may blister. These symptoms may come and go, but you should still follow a gluten-free diet all of the time. Following this diet may decrease the amount of medicine that you need to take for DH.

What is the difference between Wheat Allergy and Wheat Intolerance?

•For clarity they are NOT the same thing: Wheat Allergy is a severe sudden onset allergic reaction to a certain protein component of wheat. That is, it's an auto-immune response of the body.•.Fortunately, true Wheat allergy is quite rare (less than ½% of population). These people must observe a strict Wheat-free diet to remain healthy.

Wheat Intolerance (Gluten intolerance)Wheat Intolerance is when you have difficulty digesting wheat, which may seem less important. It is a slower onset but certainly involves the immune system.Wheat intolerance caused by Gluten (contained in Wheat, rye barley and oats) is associated with serious Health Risks like diabetes, bowel cancer, anaemia and osteoporosis.

True Wheat Allergy is usually detected very early in life, babies and toddlers going on to solid foods.But Wheat Intolerance (due to Gluten sensitivity is actually rather common. Up to 15% of people, or one in seven is Gluten intolerance.

What are the Symptoms of Wheat Allergy and Wheat Intolerance?Wheat allergy - coughing, asthma, nausea, vomiting, diarrhea, hives, rashes etc.

However the symptoms for Wheat Intolerance are much more varied and usually have a delayed onset - up to 2 or 3 days later. This is why they are traditionally difficult for doctors to diagnose. They can be:

•Gastro-intestinal (stomach bloating and cramping, diarrhea, flatulence, constipation etc.).Neurological: headache, memory loss, behavioral difficulties, depression

•Immune: poor resistance to infection, mouth ulcers, arthritis

•Skin rashes, eczema, itching flaky skin

•General: food cravings, tiredness, chronic fatigue, unwell feeling

Celiac disease:-Celiac disease, also known as gluten intolerance, is a genetic disorder.

Symptoms of celiac disease :

diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. mild weakness, bone pain, and stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss.

Celiac disease is characterized by the flattening of intestinal villi (tiny hairs in the intestine which are imp . For digestion purpose) due to the presence of gliadin ,so this result in various gut disorders ,as well as varying degree of malabsorption of essential nutrient.

There is clear evidence of a family tendency toward celiac disease. 5-10 percent of the first-level relatives (parents, children, and celiacs) of diagnosed celiac may develop celiac disease.

Common causes of celiac disease

The disease affects both sexes, and it can begin at any age, from infancy to later life . The onset of the disease seems to require two components: genetic predisposition , situational (perhaps severe emotional stress), physical (such as a pregnancy, an operation), or pathological (a viral infection).

Side effects of Gluten free dietWeight gain.

patient with newly diagnosed with celiac disease ,find that they have nutritional deficiency because gluten free diet are low in vit.B ,iron, zinc , mg ,& fiber.

Increase cholesterol levels because gluten free diet has more fat then gluten diet.

In adults due to long gluten free diet they got a risk of heart attacks vascular disease & strokes.

gluten-free diet include constipation, gassiness, and diarrhea. When you replace the bread and pasta in your diet with only processed white rice, you reduce the fiber in your diet, which may cause constipation. On the other hand, adding foods rich in fiber, too quickly, can cause gassiness and diarrhea.

Peanuts are a source of gluten-free fiber.Fiber is an important part of your diet and it is recommended that adults eat between 20 and 35 g of fiber a day. For those on a gluten-free diet, finding fiber sources can be challenging because most fiber-rich foods come in the form of multi-grain breads, cereals and pastas. You can meet your fiber requirements when the following foods are eaten as part of a well-balanced diet

•Legumes•Some foods in the legume, or bean, family provide a natural source of gluten-free fiber. The legumes that provide the highest sources of fiber – between 10 and 14 g -- are peanuts and peanut butter, kidney beans, refried beans, peas, lentils and chickpeas. Soybeans can also be used as a source of fiber but they contain about 8 g per cup so more will have to be eaten.

•Nuts and Seeds•The problem with using nuts and seeds as a major fiber source is they are also usually high in fat. The best sources of fiber -- between 13 and 17 g per cup -- are soy nuts, sunflower seeds and almonds.

•Whole Grains•Many of the grains found in commercially prepared gluten multi-grain products can be eaten individually while avoiding gluten. Ideally, they should not be used as a sole source of fiber alone because they all contain less than 4 g of fiber each. These foods include brown rice, corn, amaranth, buckwheat, oatmeal, popcorn, wild rice and millet.

Vegetables•Vegetables are naturally gluten free and also contain small amounts of fiber. However, when eaten in a well-balanced diet they go a long way to meeting the dietary fiber needs of the average adult. tomatoes and raw spinach at about 6-1/2 g a cup and carrots at almost 5 g a cup. Other vegetables such as cabbage, broccoli, Brussels sprouts, potatoes, cauliflower and asparagus all contain less than 2 g of fiber per cup.

Fruit• One cup of raspberries provide around 8 g of fiber while 1 cup of loosely packed raisins, a large apple or orange provide around 5 g of fiber. Other fruits such as bananas, blueberries, pears and strawberries all contain between 4 and 5 g of fiber a cup

Being Aware Of Hidden Sources of Gluten

There are just so many Hidden Sources of Gluten that sometimes you can start to think everything has some form of gluten in it!

Among people who are newly diagnosed with celiac disease, an autoimmune condition triggered by the presence of gluten (wheat, rye, barley and oats), a common question is whether you should be concerned about gluten being in inedible products.

Inedible products include hair care products such as shampoo, conditioner and styling products, cosmetics, lip balms and nail care products, soaps, lotions and sunscreens, laundry and household cleaning products, pet foods and arts and crafts supplies . These all are the hidden source of gluten.

Some other edible Hidden Sources of Gluten

* Breads, crackers, cookies, cakes, and pizza crust. * Pastas and macaroni.* Prepared foods such as frozen dinners, French fries, rice mixes* Lunch meats, sausages* Canned soups* breaded vegetables, some baked beans and some prepared vegetables and salads.* cocoa mixes, some chocolate milk flavored coffee and some herbal tea.* Some alcoholic drinks such beer, and whiskey* Flavored yogurts, frozen yogurts and ice creams* dressings, wheat germ oil and many commercial gravies and sauces* Candy bar, chips, flavored syrups

Drawback of Gluten Free Diet-

Gluten free diet needs special attention.- Gluten free diets are difficult to find food products easily available in the market that are.- Gluten free diet is not practical for most people.

There are two main drawbacks to a gluten free diet. Sometimes, when on a gluten free diet, a person may not get all of the vitamins they need. Second, products specially formulated to be gluten free are expensive.

Another problem with gluten free diets is that gluten free dieters can go out to some types of food easily, but have problems at others.