Gluten is a word that people see a lot more in supermarkets these days, and it’s usually accompanied with the word “free”. Even though gluten is a lot more on everyone’s minds, there’s still some mystery surrounding it. Here are some facts about gluten that many people don’t know. Stay tuned for part two, coming soon!
Number Fifteen: Even the Smallest Amounts of Gluten Can be Really Harmful
While gluten-free diets are becoming increasingly popular, those who truly need to be on them are those with celiac disease. Celiacs who consume even something as small as a crumb can do some big damage to their intestines.
Number Fourteen: Celiac Is Usually Hereditary
People who have celiac disease can only have it is someone else in their family does as well. In other words, you can’t contract it from someone else.
Number Thirteen: Its Sub-Proteins Make Dough Strong
Gluten has two sub-proteins known as glutenin and gliadin, and together, they make dough really strong. They’re able to do so from the strands they make.
Number Twelve: Oats Are Purely Gluten-Free
For those that are avoiding gluten for any sort of reason, it is important to know that oats are usually safe. While they are naturally gluten-free, the way they are processed in factories may deal with cross-contamination (with other things which may have gluten in them. To be extra safe, it may be best to avoid such things.
Number Eleven: It’s in More Than Just Wheat
Wheat has become understood as the protein which can be found in wheat, but that often leaves people thinking that that is the only place in which it can be found. To avoid it, one must also leave barley, rye, and other types of grain out of their plates.
Number Ten: Only Celiacs Should Avoid It
Many people have become afraid of gluten in their attempt of being free from it, but it really only needs to be avoided by those with celiac or with gluten sensitivities. For those that don’t have these things, it should be perfectly fine to consume.
Number Nine: It’s More Present in Today’s Bread
Studies have revealed that, for the most part, the gluten found in bread today is much more potent than it was before. This has to do with how we process wheat, rye, and barley now on farms. There’s a lot more to this protein than people realize. Stay tuned for the next part of the article, which is coming soon!