Gluten free in corn: what is it and how much does it contain?

People who often suffer from intolerance to many products, are forced to think about what you can eat and what not. The same applies to those who suffer from celiac disease.In this article, we will consider a substance such as gluten, its beneficial and harmful properties, as well as its effect on the human body.

This substance is a natural protein formed by the combination of glinide and glutein. In common people such a compound is called gluten. It is very much in wheat, rye, oats, semolina. Almost every bakery product can find gluten, because it is responsible for the pomp and taste of the dough. By the way, in flakes and chips, the content of the substance just rolls over.

In humans, gluten has a unique function of transporting vitamins B and A. This phenomenon deserves special attention because no synthetic compound can perform similar functions. Many products without this peptide will lose their value to humans.

Thanks to vegetable protein, flour has a glue-like texture. Without the presence of this substance it is impossible to make any baking. The texture and flavor properties of bread and cakes depend on the presence of gluten. Gluten is a gray, sticky, odorless substance. It is she who makes bread products soft and lush. Its presence in the gravy and sauces does not allow them to curl up, gives a unique texture to mustard and margarine.

As an auxiliary stabilizing vegetable substance, gluten is used in a huge amount of products. In addition, it improves the texture of the product, acts as a flavor enhancer and natural preservative. These properties make gluten an integral additive to many foods.

Application areas:

• bread products;
• confectionery products;
• milk products;
• meat products;
• medicines.

Cultivation of plants containing vegetable protein has a real cause. Many cereals contain ecorphine (a vegetable analogue of morphine), which causes a painful addiction to bakery products, pasta, beer. Natural gluten is not dangerous for the organism of healthy people, which cannot be said about modified analogues. The body's immune cells, which have captured particles of a modified vegetable protein, are subject to impact. These compounds are especially dangerous for people suffering from gluten intolerance and allergies to vegetable protein. Negative action may be expressed by instant reactions or not have external manifestations.

About one percent of the population suffers from vegetable protein intolerance. This disease is called celiac disease. Persons subject to this disease are forced to adhere to a rigid diet. During this disease, gluten that has entered the human body can cause blockages in the bloodstream of the heart and brain. Suffer from joints, liver, blood vessels, intestines. Deposits form in tissues, and harmful substances enter the bloodstream from the damaged parts of the small intestine.

Symptoms:

• prolonged abdominal pain;
• flatulence (of varying intensity);
• loose stools;
• constipation;
• steatorrhea (split fat in the stool);
• fatigue;
• chronic lethargy;
• weight gain;
• violation of the tactility of the skin;
• pain in the joints, muscles, head;
• thirst;
• discomfort in the larynx.

In young children, symptoms are marked by tearfulness, digestive problems, lack of appetite, disproportionate weight gain.

Allergy-prone people categorically do not recommend the use of products containing additives (especially marked “E”). It is recommended to test for the presence of antibodies to each. If their number is normal, then there is no threat. Otherwise, the patient's body takes gluten as a dangerous substance, and antibodies neutralize it. The smallest quantities can cause severe allergies.

Consider the common problems associated with the consumption of gluten.

• In the process of digestion, it decomposes in the intestinal tract, forming celiac solution exorefin. This compound is an opioid peptide, similar in properties to morphine. The constant use of this product contributes to the development of painful dependence. As a result, a vicious circle is formed: food increases body weight and increases the desire to eat.
• The walls of the small intestine become thinner under the influence of vegetable protein, which contributes to the ingestion of large organic putrefactive molecules that increase body weight.
• The uncontrolled use of gluten is the cause of chronic diseases of the mucous membrane of the small intestine, which gives rise to various autoimmune diseases.

It is a plant substance that is the residual part of corn processing during the production of starch and molasses. The highest content of gluten is different germ and shell grains. These parts make up one tenth of the corn grain, they contain about seventy percent of the proteins. Great nutritional value is complemented by the presence of rare amino acids, vitamin complexes and trace elements. Corn gluten is used as a preservative, flavor enhancer, and texture improver.

Using:

• bakery products;
• confectionery (additives in flakes);
• dairy products (yoghurt, mix, cheeses, ice cream);
• meat products (sausages, sausages);
• canned products;
• various semi-finished products;
• drugs (supplements, vitamins);
• cornmeal base.

Corn gluten consumption is growing rapidly. The reasons for this was a change in grain processing technologies and targeted selection.

Natural proteins, industrially separated from fat, starch - a valuable product. Why is corn gluten unique in animal feed?

He contains:

• huge amounts of methionine and cystine;
• a range of amino acids that contribute to the rapid genesis of birds and cattle;
• energy consumption, which is not inferior to animal fats.

Application:

• nutritional supplement for animals;
• compound feed component;
• premix filler;
• energy component of the feed.

Gluten - Deputy in the feed:

• yeast;
• fish meal;
• cake;
• meal.

Unique components make this protein indispensable for growing birds and for the production of eggs.

Regulations of the Russian Federation establish standards for the content of various substances. Among the legislative acts there are standards regulating the content of protein in croup.

According to GOST:

Corn gluten (protein content - 61%)

There is no reason to think that the occurrence of discomfort after eating wheat products (for example, flakes) indicates celiac disease. There is a possibility that these symptoms reflect an allergic process. Today's nutritionists vied with each other about the fact that in case of celiac disease you cannot eat foods with corn gluten. It is rather a delusion. Corn gluten has significant differences from wheat protein and can cause only minor allergic symptoms.It does not cause damage to the villi of the intestine, unlike the wheat analogue.

For a healthy person, corn gluten is a valuable energy raw material that promotes good absorption of vitamins. Its use in moderation will do more good than harm.

It should be recommended to reduce the use of gluten products with increasing age. No wonder cereals and mixes - priority food for young children. With the development of celiac disease, it is necessary to completely eliminate products containing gluten from the diet. Otherwise, a malfunction of the digestive organs develops, turning into their complete destruction. For a long and active life requires careful monitoring of the work of organs and body systems.

Under the supervision of a nutritionist, you can always choose a balanced diet and prevent possible diseases.

About what is gluten and whether it is possible to eat it, see in the next video.