Gluten


 * GLUTEN**

Gluten is a protein found in foods processed from grains such as wheat, rye and barley. Gluten is responsible for giving dough its elasticity, which then provides a more chewy texture in breads once baked.

Gluten makes up about 80% of the protein in wheat seeds.Because of this gluten is a world wide source of protein in most diets and can even be added to low protein diets to reach the necessary nutrient needs and requirements that make our bodies function so well. An example of additive gluten are imitation meats. For vegetarians imitation meats resembling chicken, duck and pork are a large source of essential protein nutrients and these imitation meats are often made with a base of wheat gluten.

Interestingly gluten is insoluble in water which combines to make the more elastic texture in bread dough.

Between 0.5 and 1.0 percent of people in the united states are allergic to gluten and diagnosed with a disease called coeliac disease. It is when the enzymes in a person's stomach can't properly break down the proteins and have adverse reactions to gluten. Gluten can also lead to other allergic consequences even through inhaling small particles or cross contamination. Some symptoms that can occur are: trouble breathing, hives, digestive problems, and in severe cases anaphylaxis.