Go Gluten Free: For A Healthier and Better Life

Gluten, came from the Latin word 'Glue', is a binding agent that gives elasticity to dough, helps it rise and maintains its shape. It is a protein that is found in gains like wheat, rye, barley and all their species and hybrids. When flour is mixed with water, gluten forms a sticky ross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked. Gluten contains hundreds of proteins, which have low biological and nutritional value and high contents of prolamins, as opposed to the grains of pseudocereals (gluten free), which are rich in proteins with high biological value. Gluten is used in many types of foods, such as bread, baked products, soups, pasta, cereals, sauces, salad dressings etc.

Why to Go Gluten Free?

Before you decide to go on a full blown “gluten free diet” you should have a clear conception of why do you want to do that. Though whole wheat, does offer some health benefits, the gluten can actually be harmful. The most sever thing that can be caused by gluten is Celiac disease. And that’s not all. Here are some reasons you may want to go gluten free!

Many People have Gluten Sensitivity or Celiac Disease

Gluten is consisted of two proteins: gliadin and glutenin. People react negatively to the gliadin part. When gluten reaches the digestive tract and is exposed to the cells of the immune system, they mistakenly believe that it is coming from some sort of foreign invader, like a bacteria. Now for those people who are gluten intolerant, this causes the immune system to mount an attack against it. 

In celiac disease, the immune system attacks the gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue transglutaminase cause the gluten protein looks pretty much the same as your own body tissue. That means gluten exposure in celiacs causes the immune system to attack both the gluten as well as the intestinal wall itself, which leads to nutrient deficiencies, various digestive issues, anemia, fatigue, failure to thrive as well as an increased risk of many serious diseases.

Gluten is a Pro-inflammatory Agent

Inflammation is the process through which your immune system treats injuries. Whenever you get a cut or splinter and the surrounding area gets all red and tender. That means the injured area is getting healed. The proteins in wheat are gut irritants: they’re like that papercut or splinter digging into the lining of your gut, causing an inflammatory response.

Gluten Can Cause Leaky Gut Syndrome

Inflammation in the gut causes a problem called intestinal permeability. The gut has a very complex system of 'border control' that lets digested food into bloodstream while keeping everything else out. We swallow millions of random viruses, bacteria, indigestible molecules like dust, and other stuff every day, that need to go out the other end, not into our bloodstream. Inflammation in the gut messes up that system of border control. It loosens the junctions between cells in the gut wall so too much stuff can pass through. This is often described as making the gut 'leaky'. In short a Leaky gut syndrome is a condition whereby stuff is leaking from your gut into your bloodstream, stuff that shouldn’t be there.

Increased Vulnerability to Non-Celiac Autoimmune Diseases

You’ll find a bunch of studies linking it to all kinds of other autoimmune diseases if you go digging into the research on celiac disease and gluten. Wheat gluten is a major potential trigger of Type 1 Diabetes (that’s the autoimmune type, not the diet-and-lifestyle type). A study showed that feeding mice a gluten-free diet reduced the rate of Type 1 diabetes in their children. There’s also evidence that breastfeeding human children reduces the rate of type 1 diabetes, which would make sense if gluten is the problem because breastfeeding delays the introduction of gluten to the baby.

Wheat is a Top Listed Allergens

Wheat and wheat gluten is a trigger of various allergic reactions. Millions of people all over the world suffer from gluten allergies every year. For causing all these autoimmune skin diseases, gluten is one of the 8 allergens found these days. And the more concerning fact is people don’t even no they are allergic to gluten!

So does that mean you have to resist yourself from all the good tasty treats? Certainly not! Pud for All Seasons offers a range of excellent gluten free puddings to cheer you up. Here we are sharing two amazing gluten free pudding ideas for you!

Gluten-Free Vanilla Pudding

This simple yet delicious pudding comes together with just a handful of ingredients and a little stirring. Mix sugar, cornstarch, and a bit of salt, then whisk in milk and egg yolks. Then cook the whole mixture over medium heat, until thickened, then take off the heat and stir in butter and vanilla extract.

Strain it, and finally let it cool in the fridge, and you’re done! The hardest part of this recipe is probably the waiting for it period, before you can devour it. You can top this delicious pudding with sliced pears browned in a frying pan in butter and sugar, with a sprinkle of cinnamon or with a dollop of cream.

Gluten-Free Plum Pudding

The best way to finish your Christmas lunch is with a traditional Christmas pudding. What if the pudding is filled with healthy ingredients and completely gluten free. This gluten free delicacy is filled with the fruity goodness of plums and the sauce with is just makes it even more special, keeps well and is usually made well in advance of the seasonal festivities. Many families make their pudding on Stir Up Sunday, a month before Christmas.

A small percentage of the entire world population is actually gluten intolerant. But others may have negative effects by the over consumption of this protein. Cautious is the key here. To avoid all kinds of gluten related side effects you can easily skip this not-so-healthy ingredient all together!