A worthy, practical, let’s just say, healthy way of giving a good introduction may be to firstly examine the source itself. Prior to putting together your first ever gluten free diet it would also be a useful idea to have a look at the symptoms of negative reactions to gluten consumption, no matter in what volume this consumption takes place. After that, you will be well placed to make your own informative forays into different food group lists that indicate the products, both processed and natural, that are entirely free of gluten.
Here then is a brief introduction to gluten. Gluten holds a combination of two proteins that are found in barley, rye and wheat. The initial function of the two proteins appears to have little to do with the human body, thus having no health benefit for it at all. This is interesting in the sense that most proteins are essential for the body’s development and maintenance. These proteins’ function is to nourish plant embryos during germination.
When used as food, the proteins work like glue. It gives the shape to your future food items. It also contributes to the food’s texture. Take bread, for example. It has a chewable texture that is popular amongst most of us. Food producers rely on gluten. Gluten traps air. This allows for bread to rise during its baking. Two types of gluten are prominent. These are your glutenin and gliadin. For the human body, gliadin is the more detrimental of the two.
Those who love their bread and sandwiches will be pleased to know that a number of alternatives can be used to produce gluten free bread. Quinoa, buckwheat and corn may be prominent among these food sources. Your future healthy gluten free diet will indeed include oats because it is entirely free of gluten. Raw, natural oats should be sourced at all times because even if free of gluten, processed products still contain harmful side effects for the more sensitive among eaters.
Putting together a healthy and gluten free food list should be quite easy when it emphasizes mostly natural foods, ideally also organic. Many, if not, most of your fruits, vegetables and legumes will be gluten free. So too, most of your seafood which, incidentally, is also rich in the essential omega 3 fatty acid. And incidentally, quinoa contains all nine amino acids.