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What Is Gluten?

Lourdes Earlier this month, Pikerita's Kitchen, wrote an article on his blog the interesting sea. This is a topic which is assumed to dominate the celiac and we are clear but, when of truth, no one has stopped to explain when given a diagnosis. We say: you are celiac, remove gluten from their diet and everything fixed.

Ah, the gluten. Watch you do well. And gluten .. "What is gluten?! As you now know very well explained without leaving room for doubt. Hope you like it as much as me when I read it because it's really good.

Gluten Intolerance and ... Did we clear?

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I have a brother to me and I clarified many things that put a lot of interest in learning, I think I have a little more clearly.

This article does not pretend to discover anything new but try to clarify that the terms we use Gluten Intolerance and evil. I think it tries to simplify things and that, over time, leads to mistakes.

GLUTEN

Only a contribution to the problem of celiac disease, as even that of "gluten", seems to be a perfect stranger, even for celiac associations ...

1 .- The "gluten" is not a protein but a protein complex. ( or protein chain )

2 .- The "gluten" is differentiated into two parts: prolamins (which are soluble in ethanol 40/70%) and glutenins, which are insoluble in it.

3 .- The problems of "gluten" in celiac derived strictly from the intake of some prolamins, not the "gluten" in itself, or glutenin, or certain prolamins. 4 .-

all, absolutely all cereals have "gluten." Even corn and rice, vegetables you read these repeatedly without gluten. What happens is that the prolamins of these and other cereals (other than glutenins) do not harm celiacs.

Resumo:

- Wheat harmful. Your prolamin is "gliadin", which is present in 69% of their "gluten."

- Rye: cause damage. Your prolamin is "secalin", which is present in 30-50% (depending on the variety) of "gluten."

- Barley: cause damage. Your prolamin is "hordein, which is present in 46-52% of their" gluten. "

- Oatmeal harmful. Your prolamin is "avenin", which is present in 16% of their "gluten."

- Rice. NOT cause harm. Your prolamin is "orzenina", which is present in 5% of their "gluten."

- Borona: Do no harm. Your prolamin is "panicina", which is present in 40% of their "gluten."

- Corn: Do no harm. Your prolamin is "Zein", which is present in 55% of their "gluten."

- Sorghum: Do no harm. Your prolamin is "kafirins", which is present in 52% of their "gluten."

INTOLERANCE:

The term food intolerance is used interchangeably to describe any adverse reaction to food other than the classic IgE-mediated allergy.

In general, adverse reactions to food can be divided into 3 groups:

1 - immunological reactions in nature (the most studied, mediated by IgE). Classically known as "allergy" in Here food allergy. The immune system attacks the food producing cause and effect very quickly, so that the manifestations appear within a few hours of eating the offending food and are usually clinically evident.

2 - auto-immune reactions. In this case the immune system, rather than attack the food, attacks the body and in the case of the instestino celiac intestine. When you try to absorb the intestine intestine gluten (however slight it is ingested) the autoimmune reaction is immediate but not clinically appear demonstrations and not obvious. We talked of intolerance.

3 - non-immunological reactions. In recent years is beginning to talk about another type of immune reaction or allergy is not mediated by IgE, but IgG. This delayed allergic reactions (sometimes referred to as sensitivity or food intolerance) might be more difficult to detect because they occur hours or days after ingestion of food. The immune system attacks the food but with delay and that leads to confusion in diagnosis called bigotry when in fact you should call allergies.

I hope you enjoyed this article. Lourdes.

clearer Is it so? Any doubts there in the background? For if anyone doubt, we can only say: Thank you for the article, Lourdes and your brother.