Gluten Grains
Gluten is a protein found in
certain grains where it functions to strengthen the coat around the grain,
protecting the seed from the elements. Gluten is significantly reduced
when the grain begins to sprout. In commercial baking, gluten is a sought
after substance as it forms the 'glue' holding baked goods together.
Gluten Grains:
- wheat (cous cous, bulgur)
- oats
- barley
- rye
- spelt
- kamut
Non Gluten Grains:
- amaranth
- quinoa
- rice
- millet
- teff
- corn
- buckwheat
Many people seem to be able to eat gluten grains without any adverse
effect. For other people who are genetically predisposed, there will
either be a completely adverse reaction in which the gluten slowly
destroys the lining of the small intestine. This is not the typical
allergic reaction which often results in hives. It is more usual
that there is malabsorbtion of nutrients, weight loss and increased
intestinal gas (Celiac disease). Celiac affects about 1% of the population
in Western countries.
A much larger number of people across larger genetic groups seem to be
intolerant of wheat. This includes Oriental people who often develop
bloating, cramps and hives when they eat wheat. These people seem to be able
to eat gluten containing grains as long as they avoid wheat. I am not certain
exactly why this is but it seems to be true.
