Gluten Intolerance. Celiac Disease. Wheat allergy. What exactly does it mean to have Celiac disease, a gluten allergy, or a wheat allergy? What the heck is gluten anyways?! This epidemic hits so close to home for many of us, that it is so important for all of us to know what gluten is. I know for my family, we eat a (mostly) gluten-free diet, and it helps me to know exactly what it means.
Gluten: The protein found in things processed with wheat and other similar grains.
Bear with me for a second, as it’s about to get a bit scientific…
Gluten is the composite of a gliadin and a glutelin, which is conjoined with starchin 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 wheatseed. Being insoluble in water, they can be purified by washing away the associated starch. 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.[3] 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.(http://en.wikipedia.org/wiki/Gluten).
So basically, Gliadin and glutelin (mom and dad) work together to form gluten (the offspring). The purpose of gluten is to give dough its elasticity and help the bread to rise and keep its shape (when you spread dough out and put it up to the light, the gluten are those “stringy” looking things). The amount of gluten determines the texture of the product. For instance, bread flours are typically very high in gluten, while pastry flour is lower in gluten. Kneading dough promotes the production of gluten, and wet doughs also contain more gluten. Gluten can also be extracted, dried, and milled, then added to flours to make them rise better, or add protein to foods that do not contain protein. This can pose as a threat for those of us who need to eat gluten-free (GF), because it is added to things like soy-sauce and dressings.
Celiac Disease:
What happens to those with Celiac, is that gluten damages the lining of the small intestines (which is responsible for absorbing nutrients). When gluten is consumed by those with celiac, the body reacts by attacking the villi, which are the “hair-like” projections in the small intestines. The villi are destroyed, and the body is no longer able to absorb nutrients, causing the person to become malnourished, regardless of how much food they eat. The cause of Celiac is unknown. (http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280/).
Gluten Sensitivity/Intolerance:
This is similar to celiac disease, but not as severe. The body has an adverse reaction to gluten, but it may not be as damaging as to those with Celiac Disease.
Wheat Allergy:
This is a food allergy, and is specific to wheat (whereas gluten-intolerance and Celiac include wheat, rye, barley, and oat glutens). This involves Immunoglobulin E and mast cell response to wheat. Wheat allergy is not limited eating wheat, but can also happen from contact and to wheat pollen.
It is important for those with Celiac disease and gluten sensitivities to eliminate ALL glutens from the diet while those with wheat allergies just need to eliminate wheat. When grocery shopping, unless it is labeled GF, it is not guaranteed to be GF, even if the ingredients aren’t gluten containing ingredients. If you have Celiac disease, do not buy. If you have a gluten sensitivity, you might be safe (ask your doctor). If it is labeled GF, it is also wheat-free. But if it says wheat-free, it is not necessarily GF. Do not buy only wheat-free products if you have Celiac, it must say certified GF on the package.
Now, I have my opinions on why Celiac disease and wheat allergies are on the rise, but that’s for another post. Until next time, happy eating! 😀
Elizabeth Horn 