Bread takes its sponginess from the building protein called gluten. Some people believe
gluten is evil. But this is the case for people with celiac disease. The symptoms constitute constipation, abdominal pain, weight loss and fatigue. People with wheat allergies can eat non-wheat gluten-containing foods. A culinary nutritionist specifies people with gluten sensitivity may not need to avoid gluten completely. The fact is that people who are not allergic to gluten can have foods that contain gluten and it is certainly beneficial to their health. Baking classes in Velachery make cakes that are gluten-free for people who choose gluten-free options. Let’s learn more about common facts and myths about gluten.
Myth-Gluten containing foods are bad:
Gluten-containing foods are rye and barley. These provide a whole of beneficial fiber, minerals, vitamins to our diet. There are also some gluten-free grains such as buckwheat, quinoa, oats, rice and sorghum. They also offer similar benefits. If people would want to follow the gluten-free diet then they must check on the labels that state gluten-free.
Fact- Gluten adds protein to our diet:
Gluten contains protein. Gluten is the name of the protein present in foods such as wheat, barley, rye and triticale. This helps in maintaining the shape of the food. Gluten is found in unexpected foods in the form of sauces, salad dressings, food colorings and malt products. Professional bakery courses in Chennai teaches various aspects of gluten-containing and gluten-free cakes.
Fact- Gluten sensitivity is not a mild form of celiac disease:
Nonceliac gluten sensitivity (NCGS), and gluten sensitivity is different condition of celiac disease. Both have similar symptoms with unique conditions but has different responses in the body. The celiac disease attacks the intestine of the person in the presence of gluten. Whereas it is not sure about what happens with the NCGS. However, both conditions require a gluten-free diet.
Fact- Gluten sensitivity affects a small part of the population:
Many people follow a gluten-free diet. 1 per cent of the people are affected with celiac disease while 6 per cent is thought to have NCGS according to research.
Fact- Include gluten in the diet for true diagnosis:
One must eat gluten on a regular basis for the diagnosis to be accurate. Testing for NCGS includes ruling out wheat allergy and celiac disease. To test on the celiac disease one has to eat a gluten-containing diet for at least 6 weeks, the research says. Baking institute in Chennai provides different gluten-free cake recipes for interested people.