Today nutritionists around the world speculate on a subject of refusal of "mysterious" gluten in products which the population eats, and even any decade ago people didn't even know about its existence. So represents gluten where it contains and why adherents of healthy food so skeptically treat it?
Gluten (in translation from Latin – "glue") together with vegetable fibrin and gluten makes group of the proteins of a protein which are a part of all cereals. When wetting by water this element becomes almost tasteless, elastic, uniform and very sticky gray weight. In modern production of foodstuff this substance is used almost everywhere. It is caused by the low cost and light process of extraction of grain of the gluten that is plus for industrialists.
As food supplement, gluten bears in themselves a set of functions. It is used as natural preservative, strengthening of elasticity of bakery products and also as fine thickener which at the same time gives to a product uniformity and gentle consistence.
Here the main list of products which may contain this "cereal glue":
- Various bakery goods and various pastries (pizza belongs to the same group).
- Group of pasta.
- Cakes and and various confectionery products.
- Dishes from the category of fast food.
- Fast breakfasts (flakes, grain muesli, sticks and another).
- Sausage goods (including ham).
- Retail crabsticks.
- Favourite harmful having a snack - chips.
- Fast use products (noodles, soups).
- Soy products.
- Mixes from seasonings and cubes.
- Products of mass consumption (mayonnaise, ketchup, mustard).
- Semi-finished factory products.
- Dairy products (for example, yogurt).
- Vegetables and berries in the frozen look.
- Beer.
- Nutritious children's mixes.
- Dietary supplements and some vitamins.
To distinguish presence of this adhesive at the bought product, it is necessary to study its structure. Very often this component disappears under such names as texturized proteins, treated starch, proteinaceous weight, potato edible starch and some other similar names.
Contrary to popular belief, gluten is absolutely harmless to the healthy person. It can cause a powerful loss to health only to those people who have heavy congenital pathology – intolerance of gluten. Similar violation statistically is present at 1% of the population of all planet.
Gluten is a natural product which is put by the nature in all cereals. You shouldn't be afraid of its consumption if on that there are no reasonable reasons.