A mixture of proteins from wheat mainly comprised of gluten in and gliaden. On its own it is a very thick gelatinous substance that is extracted by making a wheat dough and washing away all the starch. It contributes to the structure and chewiness of bread. During baking of leavened breads it is the gluten network that traps carbon dioxide molecules causing it to rise. It is frequently added as a stabilizing agent in many foods and often makes up the bulk of imitation meat products.
Gluten is present in wheat, barely and rye. While oats do not contain gluten, a percentage of people with celiac disease are also sensitive to oats. Gluten concentrations over 20 parts per million (ppm) can cause symptoms in sensitive celiac sufferers. In Europe foods must contain less than 20 ppm to be labeled gluten free.
bread products, imitation meats, ketchup, ice cream, powders, beer, crackers, pasta
Possible Health Effects
Gluten causes damage to the lining of the small intestine for people that have celiac disease (or coeliac disease). This can cause them to become very ill and can cause life threatening complications. Those with a wheat allergy can also be affected by gluten.
Wheat (Gluten), May be Genetically Engineered or Modified
The grade refers to gluten as an additive and not to the naturally occurring gluten found in many grains. When taking into account the large amounts of added gluten in foods (especially baked goods) and the high number of people with gluten sensitivities, gluten should be a D+/C- grade.
Copyright November 13, 2010 Be Food Smart
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