Gluten is a protein. Protein is generally good for the body. But not gluten. And who would have thought that this harmful source of nature is, in actual fact, a combination of two proteins. How formidable is that? Here then, is your brief introduction on what is gluten and where it comes from, what it may contain and what it does. The two proteins in this case are found in barley, rye and wheat.
The purpose of these proteins is to nourish its plant embryos during the processes of germination. When it is specifically used as food, it merely works artificially. While shape and texture is given to the food, the human body derives no benefit from its consumption. The shape and texture is made possible due to the adhesive quality that gluten gives to dough used in the making of bread, biscuits, pastas and cereals, and a whole host of other processed foods.
Trapping in air, it is gluten that causes bread to rise in the oven. Two forms of gluten prevail, namely glutenin and gliadin, of which gliadin is said to be harmful to the body. Fortunately, there are many grains that do not contain gluten and these therefore make worthy healthy alternatives to gluten. Buckwheat, corn, millet and sorghum are grain based natural sources. But is must be pointed out that quinoa, now used quite regularly in the manufacturing of processed foodstuffs, is not a grain.
It is, in fact, a seed from a plant originally indigenous to only certain regions of the South American continent. Thousands of years ago, the South American Incas referred to quinoa as the mother of all foods. Today’s natural, raw and organic oats is gluten free. Utilizing a processed form of this popular breakfast source, even without the gluten, still poses problems for those who consume it due to the inclusion of other harmful ingredients or additives.
There then is your brief and organic introduction to what is gluten, where it comes from and what it does.