What foods are gluten free?

Gluten, also known as gluten, is commonly known as gluten, which is more contained in wheat and barley, and a gluten-free diet is a diet that does not contain the above foods.

Gluten has two meanings, one refers to a single protein [glutenin] and the other refers to a mixture of [glutenin] and [gliadin] [gluten], and usually refers to the latter in terms of diet, nutrition, and allergies. Gluten has a more commonly used name [gluten] in Chinese, and in food production, it is commonly used [gluten].

Gluten is a protein that is widely found in [wheat] [wheat], including [wheat], [barley], [rye], [oats], etc., but does not contain [rice] [beans]. Because many foods use [wheat] or [gluten] to regulate the character and taste, if [gluten] should be avoided due to allergies and other reasons, in addition to the main raw materials to avoid [wheat], condiments and other auxiliary materials should be used with the [gluten free] [gluten-free] logo. Foods produced and sold in Chinese mainland are rarely labeled [gluten-free], but Hong Kong, Taiwan, Japan, Europe and the United States have many relevant labels.

Although gluten has the name of protein, it is not a simple protein. It is a complex component of gliadin found in barley, wheat, rye, oats and other grain brans. It originates from the endosperm of cereals and is insoluble in water; When pastries are made after the grains have been made into flour, they are elastic and chewy, resulting in a better taste.

If we put a dough in water and scrub it constantly, the starch in the dough will be washed away, and it will become a very elastic gluten, the main ingredient in which is gluten. Because of this, it is often necessary to add the right amount of gluten to many pasta products to increase the stickiness. Even many medicines and vitamin tablets need to be used as a filler.

The number of patients with celiac disease is on the rise worldwide, and celiac disease is an inherited immune disease that can only be treated by avoiding gluten**. Let's take a look.

Dr. Norelle Reilly, of the Center for Gastroenterology and Celiac Disease at Columbia University Medical Center, has been researching issues related to gluten-free diets (GFDs). The article was recently published in The Journal of Pediatrics.

Why follow a gluten-free diet?

A 2015 study surveyed 1,500 Americans why they chose a gluten-free diet.

The results showed that 35 percent had "no cause," 26 percent thought it was a "healthy choice," 19 percent wanted to improve their "gastrointestinal health," 10 percent had a gluten allergy in their family members, and 8 percent had a gluten allergy themselves.

"Concerned about their children's health, parents have their children follow a gluten-free diet that they believe will alleviate symptoms, prevent CD, and even eliminate CD tests and dietitian consultations," says Dr. Reilly.

She called for clearer information about GFD, as there were too many misconceptions about gluten-free.

GFD Myths.

Dr. Reilly raises many questions and misconceptions about avoiding gluten intake.

One of them is that it offers a healthy lifestyle without drawbacks.

Dr. Reilly notes that, in reality, there is no evidence of the benefits of avoiding gluten intake unless you have CD or an allergy to wheat.

She added that avoiding gluten can mean higher fat and calorie intake, as packaged GF foods often contain more fat and sugar than traditional GF, which can lead to obesity and prediabetes.

Avoiding gluten intake can also lead to malnutrition, especially B vitamins, folate, and iron, as GF products are often underformulated.

There is also an opinion that gluten is toxic, but Dr. Reilly points out that there is no evidence to support this theory. In fact, she says, over-reliance on rice could mean an increase in arsenic intake.

Some people have close relatives with CD in their families who avoid gluten intake for fear that they will get the disease. Dr. Reilly notes that healthy relatives of people with CD do not need to avoid gluten intake, even in healthy infants at risk of celiac disease.

What if GFD is necessary?

Dr. Reilly says that some people who follow GFD are healthier and have a better quality of life, but they need guidance from an experienced registered dietitian.

She points out that CD is not the only reason to avoid gluten. This can help alleviate symptoms in people who are sensitive or allergic to wheat.

However, there is no scientific evidence that gluten avoidance is beneficial for infants who do not have a clear diagnosis of CD or who are allergic to wheat, and doing so may obscure the diagnosis of CD.

She urged medical professionals to educate patients about GDF health. <>