CASIRJ Volume 5 Issue 3 [Year - 2014] ISSN 2319 – 9202

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Role of Gluten protein in the food products of living beings and its effect

on their body both physicochemical and metabolically reactions

Praveen Kumar Praveen_yadav14@yahoo.com

Student of Biochemistry

Dahina (Rewari) - 123411

India

Abstract

Gluten proteins play a key role in determining the unique baking quality of wheat by conferring

water absorption capacity, cohesivity, viscosity and elasticity on dough. Gluten proteins can be

divided into two main fractions according to their solubility in aqueous alcohols: the soluble

gliadins and the insoluble glutenins. Both fractions consist of numerous, partially closely related

protein components characterized by high glutamine and proline contents. Gliadins are mainly

monomeric proteins with molecular weights around 28,000-55,000 and can be classified

according to their different primary structures into the alpha/beta-, gamma- and omega-type.

Disulphide bonds are either absent or present as intrachain crosslink. The glutenin fraction

comprises aggregated proteins linked by interchain disulphide bonds. After reduction of

disulphide bonds, the resulting glutenin subunits show a solubility in aqueous alcohols similar to

gliadins. Based on primary structure, glutenin subunits have been divided into the high-

molecular-weight (HMW) subunits (MW=67,000-88,000) and low-molecular-weight (LMW)

subunits (MW=32,000-35,000). Each gluten protein type consists of two or three different

structural domains; one of them contains unique repetitive sequences rich in glutamine and

proline. These domain and specific structures cause bad effects on living being’s body. When

gluten reaches the digestive tract and is exposed to the cells of the immune system, they

mistakenly recognize it as a foreign invader, like a bacteria. In certain people who are sensitive

to gluten, this causes the immune system to mount an attack against it. In celiac disease (the

most severe form of gluten sensitivity), the immune system attacks the gluten proteins, but it also

attacks an enzyme in the cells of the digestive tract called tissue transglutaminase. Therefore,

attacks both the gluten as well as the intestinal wall itself. For this reason, celiac disease is

classified as an autoimmune disease. The immune reaction can cause degeneration of the

intestinal wall, which leads to nutrient deficiencies, various digestive issues, anemia, fatigue,

failure to thrive as well as an increased risk of many serious diseases. Gluten may also

have negative effects on the barrier function of the intestine, allowing unwanted substances to

―leak‖ through into the bloodstream. Gluten containing diet can cause more pain, bloating, stool

inconsistency and fatigue in patients with irritable bowel syndrome. Many Brain Disorders like

CASIRJ Volume 5 Issue 3 [Year - 2014] ISSN 2319 – 9202

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Schizophrenia, Autism, Epilepsy are associated with Gluten. Some studies suggesting that

gluten may have addictive properties. Gluten Sensitivity may cause infertility in living beings.

Native glutenins are composed of a backbone formed by HMW subunit polymers and of LMW

subunit polymers branched off from HMW subunits. Non-covalent bonds such as hydrogen

bonds, ionic bonds and hydrophobic bonds are important for the aggregation of gliadins and

glutenins and implicate structure and physical properties of dough. Gluten provides structure and

chewiness, but it's also the only way to create light, airy baked goods. That's because without

gluten, breads won't rise. This is why, if you've ever tried gluten-free breads, they're so heavy

and dense. Thus gluten protein plays a key role in food products but it is harmful for gluten

sensitive people and also for some others.

Keywords: Gliadins, Glutenin, Baking, Dough, Attack, Autism, Epilepsy, Chewiness.

1. BRIEF INTRODUCTION

This article is about a protein found in certain grains. For a type of sticky rice (which does not

contain any gluten), Glutinous rice. For food products made from gluten, wheat. Gluten (from

Latin gluten, "glue") is a protein composite found in foods processed from wheat and related

grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep

its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair

products, and other dermatological preparations. Gluten is the composite of a gliadin and

a glutenin, which is conjoined with starch in the endosperm of various grass-related grains.

The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is

only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in

wheat fruit. Being insoluble in water, they can be purified by washing away the associated

starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources

containing it, and as an additive to foods otherwise low in protein. The fruit 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 true

gluten. Gluten is a combination of the natural proteins found in wheat, and to much a lesser

extent, in rye and barley. Gluten molecules are activated when flour is moistened and then

either kneaded or mixed. When this happens, the glutens literally stretch out. Then, the gases

produced by yeast or another leavening agent inflate these gluten molecules like little balloons,

which is what permits dough to rise. Finally, when the dough is baked, the gluten hardens, giving

the bread its structure.

Gluten is a protein found in the grains wheat, barley, and rye. Most of us unknowingly love it,

because gluten gives our favorite foods that special touch: It makes pizza dough stretchy, gives

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bread its spongy texture, and is used to thicken sauces and soups. Gluten-free eating has a basis

in science, and it does help a genuine health problem. To people with a chronic digestive

disorder called celiac disease, gluten is truly evil: Their bodies regard even a tiny crumb of it as a

malicious invader and mount an immune response, says Alessio Fasano, M.D., medical director

of the University of Maryland Center for Celiac Research in Baltimore. Problem is, this immune

reaction ends up damaging the small intestine, which causes both great gastrointestinal distress

and nutritional deficiencies. If untreated, these responses can then lead to intestinal cancers as

well as complications such as infertility and osteoporosis. Experts once thought celiac disease

was a rare disorder, believed to affect one in every 10,000 people. But an Archives of Internal

Medicine study in 2003 suggests that celiac disease is far more prevalent than anyone had

suspected, affecting one in 133 Americans. With increased testing and awareness, more people

realized why they felt sick after eating a piece of bread, and food companies discovered a new

market.

Now another problem is emerging, and experts are referring to it as nonceliac gluten sensitivity.

Gluten sensitivity can lead to similar celiac symptoms such as stomach cramps, diarrhea, and

bloating. But unlike celiac, sensitivity doesn't damage the intestine. For years, health

professionals didn't believe nonceliac gluten sensitivity existed, but experts are beginning to

acknowledge that it may affect as many as 20 million Americans, says Fasano.

2. GLUTEN PROTEIN SOURCES

There are many grains, products and substances which have gluten protein in them. These all

things are used regularly in our daily life. Gluten protein is mainly found in the grains wheat,

barley, and rye. Different sources category wise are mentioned here briefly as -

Food Sources:-

Gluten is found in wheat, rye, barley and any foods made with these grains. Avoiding wheat can

be especially hard because this means you should avoid all wheat-based flours and ingredients.

These include but are not limited to:

White Flour

Whole Wheat Flour

Durum Wheat

Graham Flour

Triticale

Kamut

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Semolina

Spelt

Wheat Germ

Wheat Bran

Common foods that are usually made with wheat include:

Pasta

Couscous

Bread

Flour Tortillas

Cookies

Cakes

Muffins

Pastries

Cereal

Crackers

Beer

Oats (see the section on oats below)

Gravy

Dressings

Sauces

This may seem like a long list, but there are still plenty of gluten-free foods out there! Choose

from many fresh, healthy foods like fruits, vegetables, beans, dairy, nuts and gluten-free grains

like quinoa or rice. There are also gluten-free versions of many of the foods above available in

most grocery stores. You just have to look for them!

2.2 Other Sources of Gluten:-

You may not expect it, but the following foods can also contain gluten:

broth in soups and bouillon cubes

breadcrumbs and croutons

some candies

fried foods

imitation fish

some lunch meats and hot dogs

malt

matzo

modified food starch

seasoned chips and other seasoned snack foods

salad dressings

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self-basting turkey

soy sauce

seasoned rice and pasta mixes

There are also many additives and ingredients in packaged foods that may contain gluten.

Always check labels and ingredient lists for these. For a more comprehensive list of gluten-

containing additives, contact your local celiac support group.

2.3 Tips to Remember:-

Don't forget that ingredients in food products change frequently, so always check the label before

buying packaged foods.

Remember that "wheat-free" does not automatically mean "gluten-free." While a product may

not contain wheat, it can still contain rye or barley in some form.

If you have any question about whether a food contains gluten, contact the manufacturer directly.

2.4 The Surprising thing About Oats:-

Pure oats are a gluten-free food, but most commercially processed oats have been contaminated

during the growing, harvesting or processing stages. In the past, many experts recommended

completely avoiding oats those on a gluten-free diet in addition to wheat, barley, and rye. Now,

some oats are grown and processed separately, and can be labeled "gluten-free."

Many people with celiac disease are still advised to avoid oats initially. However, oats can help

provide fiber and other important nutrients. Over time, most people with celiac can reintroduce

pure oats in small amounts (about 1/2 cup of dry oats per day) without any trouble.

If you do choose to include them, let your doctor know and only eat oats that are marked "gluten-

free"

3. GLUTEN PROTEIN CHEMISTRY

3.1 Wheat Protein:

Wheat proteins

contain

albumins,

globulins,

gliadins and

glutenins, these

four basic

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proteins depending on their varied solubility in different solvents.

As far as the practical utilization and commercial benefit for industries, two of these proteins are

of maximum value in terms of food processing and food quality, and they are gliadins and

glutenins. Why? Please look at the

following chart:

During the production of wheat starch,

dough is firstly formed by mix water and

flour together, and then under the stream of

water, the starch and solublies are washed

away and gluten is left. Gluten generally

contains 75-80% protein which are mostly composed of two proteins, gliadins and glutenins.

Can you guess why the gluten is giladins and glutenins?

Originally, wheat gluten is as humble as a byproduct of the production of wheat starch. However,

with the development of necessity for nutritional food or healthy food, wheat gluten has been

becoming an important role in the food industry while wheat starch actually acts as a byproduct.

For example, the bakers need gluten so much for the newer fomulators like low calorie or high

fiber bread on the basis of the enhancement of water holding capacity.

Why gluten can enhance the

water capacity?

Wheat gluten has some

properties specific to baking

quality due to its special

amino acid composition and

structure. The figure shown

left can tell us the structures

of glutenins and gliadins

contributing to the

development of gluten.

There is one important difference between gliadins and glutenins, that is, gliadins have intra-

molecular disulfide linkage while glutenins have both inter- and intra-molecular disulfide

linkages. That is why the gliadins are compact and in the globular shape and the glutenins are

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linear and have relatively higher molecular weight 50,000-millions compare with the molecular

weight of gliadins 20,000-50,000. To some degree, refer to the left figure; you can imagine how

tacky, sticky and rubbery the gluten is.

The subunits of gliadins and glutenins are found as this chart.

Some researches show that the high molecular weight glutenin subunits are the exact part

contributing to the development of gluten and that the a -gliadins are the real part resulting in the

coeliac disease.

Gluten proteins can be divided into two main fractions according to their solubility in aqueous

alcohols: the soluble gliadins and the insoluble glutenins. Both fractions consist of numerous,

partially closely related protein components characterized by high glutamine and proline

contents. Gliadins are mainly monomeric proteins with molecular weights (MWs) around

28,000-55,000 and can be classified according to their different primary structures into the

alpha/beta-, gamma- and omega-type. Disulphide bonds are either absent or present as intrachain

cross links. The glutenin fraction comprises aggregated proteins linked by interchain disulphide

bonds; they have a varying size ranging from about 500,000 to more than 10 million. After

reduction of disulphide bonds, the resulting glutenin subunits show a solubility in aqueous

alcohols similar to gliadins. Based on primary structure, glutenin subunits have been divided into

the high-molecular-weight (HMW) subunits (MW=67,000-88,000) and low-molecular-weight

(LMW) subunits (MW=32,000-35,000). Each gluten protein type consists of two or three

different structural domains; one of them contains unique repetitive sequences rich in glutamine

and proline. Native glutenins are composed of a backbone formed by HMW subunit polymers

and of LMW subunit polymers branched off from HMW subunits. Non-covalent bonds such as

hydrogen bonds, ionic bonds and hydrophobic bonds are important for the aggregation of

gliadins and glutenins and implicate structure and physical properties of dough.

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4. ECONOMICAL IMPORTANCE OF GLUTEN PROTEIN

Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin

(a glutelin protein). Both parts have its role in all properties of gluten protein, as discussed

below-

4.1 In Breads:-

Gluten forms when glutenin molecules cross-link to form a sub-microscopic network attached to

gliadin, which contributes viscosity (thickness) and extensibility to the mix. Gluten is a

combination of the natural proteins found in wheat, and to much a lesser extent, in rye and

barley. Gluten molecules are activated when flour is moistened and then either kneaded or

mixed. When this happens, the glutens literally stretch out. Then, the gases produced by yeast or

another leavening agent inflate these gluten molecules like little balloons, which is what permits

dough to rise. Finally, when the dough is baked, the gluten hardens, giving the bread its

structure.

If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which,

trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which,

along with starch, stabilizes the shape of the final product. Gluten content has been implicated as

a factor in the staling of bread, possibly because it binds water through hydration.

The development of gluten (i.e., enhancing its elasticity) affects the texture of the baked goods.

Gluten's attainable elasticity is proportional to its content of glutenins with low molecular

weights as this portion contains the preponderance of the sulfur atoms responsible for the cross-

linking in the network. More refining (of the gluten) leads to chewier products such

as pizza and bagels, while less refining yields tender baked goods such as pastry products.

Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten

content. Kneading promotes the formation of gluten strands and cross-links, creating baked

products that are chewier in proportion to the length of kneading. An increased moisture content

in the dough enhances gluten development, and very wet dough left to rise for a long time

require no kneading. Shortening inhibits formation of cross-links and is used, along with

diminished water and less kneading, when a tender and flaky product, such as a pie crust, is

desired.

The strength and elasticity of gluten in flour is measured in the baking industry using

a farinograph. This gives the baker a measurement of quality for different varieties of flours in

developing recipes for various baked goods.

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4.2 Merged gluten:

Gluten, when dried and milled to a powder and added to ordinary flour dough, improves a

dough's ability to rise and increases the bread's structural stability and chewiness. Gluten-added

dough must be worked vigorously to induce it to rise to its full capacity; an automatic bread

machine or food processor may be required for kneading. The added gluten provides

supplemental protein to products with low or nonexistent protein levels.

4.3 In Meats:

Gluten is often used in imitation meats (such as this mock "duck") to provide supplemental

protein and variety in vegetarian diets. Gluten, especially wheat gluten, is often the basis

for imitation meats resembling beef, chicken, duck, fish, (mock duck), and pork. When cooked

in broth, gluten absorbs some of the surrounding liquid (including the taste) and becomes firm to

the bite.

4.4 In Other Food Product:

Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more

unexpected food products, such as ice cream and ketchup. Foods of this kind raise a problem,

because the hidden gluten constitutes a hazard for people with celiac disease. Gluten is also a key

component in foods that aren't baked, like pasta. The gluten is what gives the pasta its firm

texture. Strong flours such as those made from durum wheat are good for making pasta because

of their high gluten content. Pasta made from low-gluten flour would be too soft and mushy.

The protein content of some pet foods may also be enhanced by adding gluten.

4.5 Gluten in Flour:

There are different varieties of wheat, each with its own gluten content. Flours made from high-

gluten wheats are called strong flours and are used for making bread, bagels, pasta and pizza

crusts. Flours made from softer, low-gluten wheats are called weat flours, and are used for

making cakes and delicate pastries.

All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. This

makes it a good middle-of-the-road flour that can be used for a whole range of baking.

4.6 Gluten in Baking:

Without gluten, baked goods won't hold their shape. That's why wheat flour is used in baking.

When the glutens in wheat are stretched out through the kneading or mixing process, they form

little pockets which can then be inflated by the gases released by the leavening agent. When

these air pockets inflate, the dough expands or rises. And since gluten is a protein, it hardens

when it is heated — just like the protein in an egg hardens when we cook it. This hardening of

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the gluten molecules is what allows the bread to hold its shape, and gives it its firm texture.

The more the dough is mixed or kneaded, the more the glutens develop. That's why we mix the

dough for cakes or pastries for a shorter time than for crusty French rolls.

4.7 Gluten and Fats:

In baking, fats interfere with gluten development process. Cookies are more crumbly than bread

because they've got more fat in them. What happens is that the fat molecules surround and

literally shorten the strands of gluten so that they can't stretch out as much. That's where we get

the name "shortening" as well as shortbread cookies.

4.8 Baking Without Gluten:

Gluten provides structure and chewiness, but it's also the only way to create light, airy baked

goods. That's because without gluten, breads won't rise. This is why, if you've ever tried gluten-

free breads, they're so heavy and dense. They're really just lumps of starch. That doesn't mean

that grains that have little or no gluten aren't used in baking. It's just that they need a little help —

in the form of wheat flour. Rye bread typically contains more wheat flour than rye flour. Corn

also lacks gluten, which is why corn bread is made from about half cornmeal, half wheat flour.

5. HEALTH HAZARDOUS / ADVERSE EFFECTS OF GLUTEN

Awareness of the negative health effects of gluten has increased in the past few years. One 2013

survey shows that a third of Americans are actively trying to eliminate gluten from their diets.

But gluten-free is more than just the latest fad… there are multiple studies showing that gluten

can cause harmful effects. Between 0.5 and 1.0 percent of people in the US and UK are sensitive

to gluten due to coeliac disease (spelled "celiac" in American English), which constitutes an

abnormal immune reaction to partially digested gliadin. It probably occurs with comparable

frequencies among all wheat-eating populations in the world. Wheat allergy and celiac disease

are different disorders.

5.1 6 Shocking Reasons Why Gluten is Bad for You:

Here are 6 shocking reasons to avoid gluten.

1. Celiac Disease is on The Rise and Most People Remain

Undiagnosed:

Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and

barley. Gluten consists of two proteins… gliadin and glutenin. It is the gliadin part that people

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react negatively to. When flour is mixed with water, gluten forms a sticky cross-linked network

of proteins, giving elastic properties to dough and allowing bread to rise when baked.

Actually, the name gluten is derived from these glue-like properties. When gluten reaches the

digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is

coming from some sort of foreign invader, like a bacteria. In certain people who are sensitive to

gluten, this causes the immune system to mount an attack against it.

In celiac disease (the most severe form of gluten sensitivity), the immune system attacks the

gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue

transglutaminase. Therefore, gluten exposure in celiac causes the immune system to

attack both the gluten as well as the intestinal wall itself. For this reason, celiac disease is

classified as an autoimmune disease. The immune reaction can cause degeneration of the

intestinal wall, which leads to nutrient deficiencies, various digestive issues, anemia, fatigue,

failure to thrive as well as an increased risk of many serious diseases.

Celiac disease is believed to afflict about 1% of people, but it may be more common (over 2%)

in the elderly. There are also studies showing that the rate of celiac disease is increasing rapidly

in the population. Keep in mind that a large percentage of celiac don’t even have abdominal

symptoms, making diagnosis on clinical grounds very difficult. The symptoms might manifest

themselves in different ways, like fatigue, anemia… or something much worse, like a doubled

risk of death in several studies.

According to one study, over 80% of people with celiac disease don’t even know that they have

it.

Bottom Line: Celiac disease currently afflicts about 1% of the population, but the prevalence is

increasing. 80% of people with celiac disease are unaware of it.

2. Gluten Sensitivity is Much More Common and Can Also Have

Serious Consequences:

You don’t need to have full-blown celiac disease to have adverse reactions to gluten. There is

another disorder called gluten sensitivity (or gluten intolerance), which is much more common.

Although there is no clear definition of gluten sensitivity, it basically means having some sort of

adverse reaction to gluten and an improvement in symptoms on a gluten-free diet.

If you have adverse reactions to gluten, but celiac disease is ruled out, then it is called non-

celiac gluten sensitivity. In non-celiac gluten sensitivity, there is no attack on the body’s own

tissues. However, many of the symptoms are similar to those in celiac disease, including

bloating, stomach pain, fatigue, diarrhea, as well as pain in the bones and joints.

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Unfortunately… because there is no clear way of diagnosing gluten sensitivity, reliable numbers

on how common it is are impossible to find. There are two sources showing that up to 6-8%

people may have gluten sensitivity, based on anti-gliadin antibodies found in the blood.

However, one gastroenterologist found that 11% of people had antibodies against gluten in their

blood and 29% of people had antibodies against it in stool samples. About 40% of people carry

the HLA-DQ2 and HLA-DQ8 genes, which make people susceptible to gluten sensitivity.

Given that there is no clear definition of gluten sensitivity, or a good way to diagnose it,

the only true way of knowing is by eliminating gluten temporarily from your diet, then

reintroducing it to see if you have symptoms.

Bottom Line: Gluten sensitivity is much more common than celiac disease, also leading to

multiple adverse effects. However, there is no clear way of diagnosing it yet.

3. Gluten May Cause Adverse Effects, Even in People Who Don’t

Have Gluten Sensitivity:

There are also studies showing that individuals with neither celiac disease nor diagnosed gluten

sensitivity have adverse reactions to gluten. In one of these studies, 34 individuals with irritable

bowel syndrome were randomized to either a gluten-containing or a gluten-free diet. The group

on the gluten-containing diet had more pain, bloating, stool inconsistency and fatigue compared

to the other group.

There are also studies showing that gluten can cause inflammation in the intestine and a

degenerated intestinal lining. Gluten may also have negative effects on the barrier function of the

intestine, allowing unwanted substances to ―leak‖ through into the bloodstream. However,

according to one study, this ―leakiness‖ of the gut only happens in celiac patients. Irritable bowel

syndrome (IBS) involves various digestive issues with an unknown cause, afflicting about 14%

of people in the U.S. According to the studies above, some cases of IBS may be either caused or

exacerbated by gluten. Although this needs to be studied a lot more, it seems very clear that

many more people than just celiac patients react negatively to gluten.

Bottom Line: Several studies show that individuals (especially IBS patients) who don’t have

diagnosed gluten sensitivity can have adverse reactions to gluten.

4. Many Brain Disorders Are Associated With Gluten and

Patients See Dramatic Improvements on a Gluten-Free Diet:

Even though gluten primarily works its ―magic‖ in the gut, it can also have severe effects on the

brain. Many cases of neurological illness may be caused and/or exacerbated by gluten

consumption. This is called gluten-sensitive idiopathic neuropathy. In a study of patients with

neurological illness of an unknown cause, 30 of 53 patients (57%) had antibodies against gluten

in the blood. The main neurological disorder believed to be at least partly caused by gluten is

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cerebellar ataxia, a serious disease of the brain that involves an inability to coordinate balance,

movements, problems talking, etc.

It is now known that many cases of ataxia are directly linked to gluten consumption. This is

called gluten ataxia and involves irreversible damage to the cerebellum, a part of the brain that is

important in motor control. Many studies show strong statistical associations between gluten

consumption, gluten sensitivity and cerebellar ataxia. There is also a controlled trial showing that

ataxia patients improve significantly on a gluten-free diet.

There are several other brain disorders that respond well to a gluten-free diet:

Schizophrenia: A subset of schizophrenia patients sees massive improvements by removing

gluten.

Autism: Several studies suggest that people with autism see improvements in symptoms on a

gluten-free diet.

Epilepsy: There are several reports of patients with epilepsy improving significantly when

removing gluten. If you have any neurological problems and your doctor doesn’t have a clue

what is causing them… then it makes sense to try removing gluten from your diet.

Bottom Line: Several disorders of the brain respond well to a gluten-free diet, including autism,

schizophrenia and a rare form of epilepsy.

5. Wheat Gluten May be Addictive:

There are many people who believe that wheat may be addictive. Getting unnatural cravings for

things like bread or donuts is very common. Even though this is far from being proven, there are

some studies suggesting that gluten may have addictive properties. When gluten is broken down

in a test tube, the peptides that are formed can activate opioid receptors. These peptides (small

proteins) are called gluten exorphins.

Exorphin = peptide that is not formed in the body, that can activate opioid receptors in the brain.

Given that gluten may cause increased permeability in the intestine (at least in celiac patients),

some believe that these exorphins can find their way into the bloodstream, then reaching the

brain and causing addiction. Gluten exorphins have been found in the blood of celiac patients.

There is also some evidence from animal studies that these opioid-like peptides derived from

gluten can make it into the brain. It is well known in various food addiction circles that wheat is

one of the most addictive foods there are (right after sugar).

This doesn’t prove anything of course, but it’s something to keep in mind.

Bottom Line: Many people report getting unnatural cravings for wheat and there is some

evidence of gluten having opioid-like effects. However, this is definitely not proven and is

mostly speculation at this point.

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6. Gluten is Associated With Autoimmune Diseases:

Autoimmune diseases are caused by the immune system attacking things that are found naturally

in the body. There are many types of autoimmune diseases that affect various organ systems. All

of them combined afflict about 3% of the population. Celiac disease is one type of autoimmune

disease and celiac patients are at a drastically increased risk of getting other autoimmune

diseases as well. Many studies have found strong statistical associations between gluten, celiac

disease and various other autoimmune diseases, including Hashimotos Thyroiditis, Type

1 Diabetes, Multiple sclerosis and various others.

Additionally, celiac disease is associated with a ton of other serious diseases, many of which

have nothing to do with digestion.

Bottom Line: Studies show strong statistical association between gluten, celiac disease and

various autoimmune diseases.

6. CONTROL OVER GLUTEN

Eliminate Gluten For 30 Days… Seriously. Of course, it is far from being definitively

proven that gluten causes harm in a large percentage of people and that most people would do

best by avoiding it. This area is in desperate need of some more research. However, the evidence

that we do have is pretty damning.

Until more research is done, I think the cautionary principle should apply… why eat something

that is highly likely to cause harm and lead to disease, when you could eat something else instead

that definitely won’t harm you? Also keep in mind that wheat (the unhealthiest grain, by far) can

be problematic for many reasons, some of which have nothing to do with the gluten.

At the end of the day, the only way to know if you should avoid gluten or not, is to remove it

from your diet, then reintroduce it and see if you get symptoms. If you completely eliminate

gluten for 30 days (no cheating), then eat a meal with gluten and experience adverse effects, then

you probably have gluten sensitivity and should make a serious effort to avoid it. If you have any

mysterious health issues, then you owe it to yourself to try a gluten-free diet for 30 days. You

have nothing to lose and it may end up saving your life.

6.1 Celiac Disease:

This is a disease triggered by the intake of gluten, which is the protein in wheat, barley and rye.

When a person with celiac disease eats gluten, their digestive system essentially ―attacks‖ itself,

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damaging the parts of the intestine that are responsible for absorption of nutrients. If celiac

disease is untreated, it can lead to complications such as other autoimmune diseases, thyroid

problems, and cancer. Celiac disease diagnosis begins with a blood test, and should be conducted

while a person is still consuming gluten.

6.2 Gluten Intolerance or Sensitivity:

This is sometimes called ―non celiac gluten sensitivity,‖ and is a catch-all diagnosis for those

people who are symptomatic, but test negative for celiac disease. The sensitivity may involve

similar symptoms to celiac, but is less severe. The diagnosis involves elimination of wheat

allergy and celiac first, and then it is a process of following a supervised gluten free diet to check

symptom responses.

6.3 Wheat Allergy:

When ingestion of foods containing wheat results in an allergic reaction such as a rash, swelling

of the mouth and throat, congestion, or anaphylaxis, a wheat allergy is present and has to be

treated. This reaction is often confused with celiac, because it is a body's reaction to the proteins

found in wheat. However, celiac is different, in that it involves the digestive reaction and

symptoms to gluten, which is just one specific protein found in wheat, barley, and rye.

Having an accurate diagnosis is important because treatment has to be specific to the problem. I

like to compare over-diagnosing to replacing your car's motor, instead of diagnosing a noise

under the hood. It is costly, both physically and mentally, and if the problem is really something

else, your car is going to endure more damage. If you suspect a gluten sensitivity or celiac

disease, it is important to first talk to your doctor. Testing should be conducted while consuming

a non gluten-free diet, so that reactions can be accurately assessed.

6.4 Seven Signs Of Gluten Sensitivity:

More than 2.5 million people may have celiac disease, yet only an estimated 150,000 have been

diagnosed. That's because people can be asymptomatic for years, and the symptoms of celiac

disease can also overlap with other medical problems, so it often confuses both patients and

doctors alike. That said, if you think you might have a problem, don't ax gluten from your diet

before being screened by a specialist. If you go off gluten entirely before having a test done, your

results may come back negative even if you have the disease.

Celiac disease has hundreds of recognized symptoms, according to the Celiac Sprue Association,

a nonprofit for those with the disease. Here are some common problems:

Chronic diarrhea or Constipation.

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Abdominal pain and Bloating.

Unexplained weight loss.

Anemia.

Fatigue.

Infertility.

7. CONCLUSION

About 1 in 133 people in developed nations have intolerance to gluten. Gluten sensitivity is

classified an "intolerance", not an "allergy". Awareness of the negative health effects of gluten

has increased in the past few years. One 2013 survey shows that a third of Americans are

actively trying to eliminate gluten from their diets. But gluten-free is more than just the latest

fad… there are multiple studies showing that gluten can cause harmful effects.

Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin

(a glutelin protein). Though "true gluten" is sometimes defined as being specific to wheat, gluten

is often said to be part of other cereal grains — including rye, barley and various crossbreeds —

because these grains also contain protein composites made from prolamins and glutelins. Some

people are gluten-intolerant, meaning their bodies produce an abnormal immune response when

it breaks down gluten from wheat and related grains during digestion.

The most well-known form of gluten intolerance is celiac disease, which affects one in every 141

people in the United States, according to the National Institutes of Health. When someone with

celiac disease consumes gluten, it triggers an immune response that damages their intestines,

preventing them from absorbing vital nutrients. Wheat allergy is a rare type of gluten intolerance

— it's a classic food allergy marked by skin, respiratory or gastrointestinal reactions to wheat

allergens.

Recently, scientists have become aware of another potential form of intolerance called nonceliac

gluten sensitivity. After consuming gluten, patients with gluten sensitivity may experience many

celiac disease symptoms, such as diarrhea, fatigue and joint pain, but don't appear to have

damaged intestines. In cases of gluten intolerance, doctors typically recommend a gluten-free

diet. Patients must avoid eating any foods and ingredients that contains gluten, including bread,

beer, French fries, pasta, salad dressing, soy sauce and even some soups (unless otherwise

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marked as "gluten-free"). In recent years, many people without gluten intolerance have taken up

gluten-free diets. Experts worry, however, that going on these diets without explicitly needing to

could be detrimental to a person's health, as gluten-free foods are often nutrient-deficient.

Gluten-free eating has a basis in science, and it does help a genuine health problem. To people

with a chronic digestive disorder called celiac disease, gluten is truly evil: Their bodies regard

even a tiny crumb of it as a malicious invader and mount an immune response, says Alessio

Fasano, M.D., medical director of the University of Maryland Center for Celiac Research in

Baltimore. Problem is, this immune reaction ends up damaging the small intestine, which causes

both great gastrointestinal distress and nutritional deficiencies. If untreated, these responses can

then lead to intestinal cancers as well as complications such as infertility and osteoporosis.

Gluten sensitivity can lead to similar celiac symptoms such as stomach cramps, diarrhea, and

bloating.

If you have celiac disease or gluten sensitivity, you should go for gluten free diet. . But if you

just want to give the diet a spin, know this: you can end up with serious nutritional deficiencies.

"Gluten-free doesn't necessarily equal healthy, especially when people yank vitamin-enriched

and wholegrain foods from their diets and replace them with gluten free brownies," says Case. In

fact, research suggests that those who forgo gluten may be more likely to miss out on important

nutrients such as iron, B vitamins, and fiber. This is where careful meal planning comes in,

which may explain why some people feel so good when they go G-free: They're eating real food

instead of ultra processed packaged fare. "If you skip the gluten-free goodies and focus on fruits,

vegetables, lean protein, dairy, and gluten free grains like amaranth and quinoa, this can be a

very healthy way of eating," says Marlisa Brown, R.D., author of Gluten-Free, Hassle Free.

"But you can't just wing it."

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Explanation of fu (Japanese wheat gluten)

More about Seitan and Seitan Recipes

"Un-American Pet Food: Why do we put Chinese wheat gluten in Fido's kibble?", Michelle

Tsai, Slate.com, April 2, 2007

http://www.care2.com/greenliving/6-shocking-reasons-why-gluten-is-bad-for-

you.html#ixzz2sdub6z5e