Gluten Q and A

About the author Dr Geetanjali Bhide is an eminent nutritionist, researcher, academician, writer, speaker who believes in bringing back millets on the platter for their many health benefits. Rhea is a health conscious girl. She tries to eat right at every meal. However, until few days ago she used to be constantly ill. Stomach upsets, bloating, body aches and itching skin horrified her. After a whole lot of treatments, medications, trials and errors she was diagnosed with “gluten insensitivity”. Removing gluten from her daily diet did the magic. Now she is better and happy. What is gluten? How people are suddenly becoming gluten insensitive? What is the solution or treatment? What are gluten free products? Questions are many. What is gluten? Wheat, rye, barley, oats contain two proteins glutenin and gliadin. The two proteins interact with each other while kneading dough to form a protein complex called gluten. Why is gluten important in culinary? Gluten is heat stable, retains moisture, acts as a thickening agent and imparts texture to different foods. Which are the foods that contain gluten? Wheat and wheat products- pasta, noodles, breads, cakes, chapattis, phulkas, biscuits, granola bars, pancakes, sauces, gravies, beer, malt beverages, and brewer’s yeast contain gluten. How does gluten affect our health? The gliadin component of gluten is highly resistant to gastric, pancreatic and instestinal proteolytic digestion in the gastrointestinal tract. The tight and compact structures formed cause auto immune reactions and celiac disease. Gluten Wheat has been a staple for many of us then why there is sudden rise in gluten/insensitivities? The ancient wheat einkorn was diploid wheat with only A genome. The modern wheat is a hexaploid with AABBDD genome is drought resistant and of good baking quality. Our digested systems have not adapted to this ‘hexaploid’ change and many are now suffering from wheat/gluten related health problems. Moreover, we are now eating more wheat and products than before. The intake of processed, genetically modified, foods with preservatives chemicals, use of antibiotics to treat ailments has increased phenomenally. The effect is obvious we now survive with damaged gut devoid of friendly microflora. The ability to digest and absorb vital nutrients is also affected. What are the various disorders related to intake of gluten? The different disorders related to wheat/gluten insensitivity are as follows Celiac disease is a genetic autoimmune disorder that triggers with ingestion of gluten and damages the villi of small intestine. It leads of poor nutrient absorption, diarrhea, pain, weight loss. Skin disorders like dermatitis herpetiforms and neurological symptoms like gluten ataxia are observed. Wheat allergy: About 0.4% of the world’s world population is allergic to wheat. Ingestion of wheat protein triggers an allergic reaction that may result in hives or a skin rash, itching, swelling, breathing difficulties, and also anaphylaxis. Non celiac wheat sensitivity (NCGS): It is a syndrome characterized by intestinal and extra intestinal symptoms related to the ingestion of gluten containing food but the individuals are not affected by either celiac disease or wheat allergy. The intestinal symptoms are bloating, abdominal pain, diarrhea, nausea, gastrointestinal reflux, and constipation. The extra intestinal symptoms are tiredness, headache, anxiety, foggy mind, joint and muscle pain, skin rash, numbness etc. Apart from these major disorders individuals who suffer from irritable bowel syndrome, fructose mal-absorption may also show symptoms of wheat related disorders. What is the treatment? The different symptoms can be treated with medications. However, removal of wheat and other gluten containing food is the most effective treatment. Go gluten free. What are the food options or substitutes to wheat? The ancient grains- Millets are the best choice to replace wheat from the diet. Millets are not only ‘gluten free’ they also have several health and therapeutic benefits. What are millets? Millets are cereal like tiny grains that grow in semi-arid areas with minimal water. The tiny grains contain several important nutrients- proteins, complex carbohydrates, good quality fats, dietary fiber and are rich in minerals and antioxidants. What are different varieties of millets? Millets are a good substitute for white polished rice and wheat. The different millets available to you are pearl millet (jowar), little millet, foxtail millets (kang or ral), proso millet, and finger millet (ragi) and kodu millet. I cannot live without ‘rotis’ have grown up eating that? Granoss has come up with a multi-millet roti mix a very good substitute for your wheat flour. You can make phulkas, theplas and parathas without compromising on the taste. Additionally, it contains vital nutrients like iron, calcium, magnesium and fibre. The multi-millet roti is also good choice for diabetics and can also promote weight loss due to its high fibre content. In conclusion, although Gluten insensitivity or wheat scares are on the rise you now a healthy substitute for wheat. Granoss millets. Add them to your daily meals and keep the gluten disorders at bay.