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A gluten-free diet (GF diet) is a diet that excludes foods containing gluten. Gluten is a protein composite found in wheat (including kamut and spelt), barley, rye and triticale. A gluten-free diet is the only medically accepted treatment for celiac disease.[1] Celiac disease is an autoimmune disease attacking the small intestine due to the presence of gluten.[2][3] Dermatitis herpetiformis (DH) is a form of celiac disease in which gluten causes the immune system to attack the skin; therefore a gluten-free diet is essential. People with these diseases are considered gluten intolerant.[2] There is a minority of people who suffer from wheat intolerance alone and are tolerant to gluten. Gluten sensitivity is another reason people will choose to go gluten-free.[2]
Some people believe that there are health benefits to gluten-free eating for the general population, but there is no published experimental evidence to support such claims.[4][5] A significant demand has developed for gluten-free food in the United States whether it is needed or not.[6] Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University stated that the gluten-free market is expanding greatly. This expansion is extremely valuable for those with celiac disease or other medical reasons, such as gluten intolerance or sensitivity. However, a gluten-free diet does not hold the same benefits for the general public.
A gluten-free diet might also exclude oats. Medical practitioners are divided on whether oats are acceptable to celiac disease sufferers[7] or whether they become cross-contaminated in milling facilities by other grains.[8] Oats may be contaminated when grown in rotation with wheat when wheat seeds from the previous harvest sprout up the next season in the oat field and are harvested with the oats.
The exact level at which gluten is harmless for people with celiac disease is uncertain. A 2008 systematic review tentatively concluded that consumption of less than 10 mg of gluten per day for celiac disease patients is unlikely to cause histological abnormalities, although it noted that few reliable studies had been conducted.[9]
Gluten-free food is normally seen as a diet for celiac disease, but people with a gluten allergy (an unrelated disease) should avoid wheat and related grains. Meat, fish, poultry, fruit, vegetables, potato, and rice are gluten-free foods.
Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are corn, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), taro, teff, chia seed, almond meal flour, coconut flour, pea flour, cornstarch and yam. Sometimes various types of bean, soybean, and nut flours are used in gluten-free products to add protein and dietary fiber.
Almond flour has a low glycemic index. Despite its name, buckwheat is not related to wheat. Pure buckwheat is considered acceptable for a gluten-free diet, however, many commercial buckwheat products are mixtures[citation needed] of wheat and buckwheat flours, and thus, not gluten-free. Gram flour, derived from chickpeas, is gluten-free (this is not the same as Graham flour made from wheat).
A gluten-free diet allows for fruit, vegetables, meat, and many dairy products. The diet allows rice, corn, soy, potato, tapioca, beans, sorghum, quinoa, millet, pure buckwheat, arrowroot, amaranth, teff, Montina, and nut flours and the diet prohibits the ingestion of wheat, barley, rye, and related components, including triticale, durum, graham, kamut, semolina, spelt, malt, malt flavouring, or malt vinegar.[12]
The finding of a 2010 study indicates that some inherently gluten-free grains, seed, and flours not labeled gluten-free are contaminated with gluten. The consumption of these products can lead to inadvertent gluten intake.[13] The use of highly sensitive assays is mandatory to certify gluten-free food products. The European Union, World Health Organization, and Codex Alimentarius require reliable measurement of the wheat prolamins, gliadins rather than all-wheat proteins.[14]
There is no general agreement on the analytical method used to measure gluten in ingredients and food products.[15] The ELISA method was designed to detect w-gliadins, but it suffered from the setback that it lacked sensitivity for barley prolamins.[16]
In the processing of gluten-containing grains, gluten is removed as shown in the processing flow below:
Wheat Flour (80,000ppm) > Wheat Starch (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color
Since ordinary wheat flour contains approximately 12% gluten,[17] even a tiny amount of wheat flour can cross-contaminate a gluten-free product, therefore, considerable care must be taken to prevent cross-contamination in commercial and home food preparation.
Many so-called gluten-free products, such as chicken bouillon, corn cereal, and caramel ice cream topping, have been found to have been contaminated with gluten.[18] For example, in an investigation reported by the Chicago Tribune on November 21, 2008, Wellshire Farms chicken nuggets labeled "gluten-free" were purchased from a Whole Foods Market and samples were sent to a food allergy laboratory at the University of Nebraska.[19] Results of the testing indicated gluten was present in levels exceeding 2,000 ppm. After the article was published, the products continued to be sold. After receiving customer inquiries, however, more than a month later, the Whole Foods Market removed the product from their shelves. Wellshire Farms has since replaced the batter used in their chicken nuggets.[20]
Pure chocolate is gluten free but additives with gluten or contamination from the use of machines which previously processed gluten containing food is possible. Several vendors produce chocolate labeled "gluten free".[21]
Some non-foodstuffs such as medications and vitamin supplements, especially those in tablet form, may contain gluten as an excipient or binding agent.[22][23] People with gluten intolerances may therefore require specialist compounding of their medication.[17]
Cross-contamination problemsA growing body of evidence suggests that a majority of people with celiac disease and following a gluten-free diet can safely consume pure oats in moderate amounts.
Special care is necessary when checking product ingredient lists since gluten comes in many forms: vegetable proteins and starch, modified food starch (when derived from wheat instead of maize), malt flavoring, unless specifically labeled as corn malt. Many ingredients contain wheat or barley derivatives. Maltodextrin is gluten-free since it is highly modified, no matter what the source.[24]
The suitability of oats in the gluten-free diet is somewhat controversial. Some research suggests that oats in themselves are gluten-free, but they are virtually always contaminated by other grains during distribution or processing. Recent research,[25] however, indicated that a protein naturally found in oats (avenin) possessed peptide sequences closely resembling wheat gluten and caused mucosal inflammation in significant numbers of celiac disease sufferers. Some examination results show that even oats that are not contaminated with wheat particles are nonetheless dangerous, while not very harmful to the majority. Such oats are generally considered risky for children with celiac disease to eat, but two studies show that they are completely safe for adults with celiac disease to eat.
People who merely are "gluten-sensitive" may be able to eat oats without adverse effect,[26] even over a period of five years.[27]
Given this conflicting information, excluding oats appears to be the only risk-free practice for celiac disease sufferers of all ages,[28] however, medically approved guidelines exist for those with celiac disease who do wish to introduce oats into their diet.[29]
Unless manufactured in a dedicated facility and under gluten-free practices, all cereal grains, including oats, may be cross-contaminated with gluten. Grains become contaminated with gluten by sharing the same farm, truck, mill, or bagging facility as wheat and other gluten-containing grains.
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes
Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
Gluten Free Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos
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