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Gluten Wheat

Gluten


thumb|right|200px|Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of most cereals. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough which allows it to be leavened, as well as the "chewiness" of baked products like bagels.

Fabrication

Gluten can be extracted from the flour of wheat and other grains by washing the starch out. To do this, a simple dough of flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and bran. For chemical, non-food purposes, a saline solution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminiscent of chewing gum.

Usage

Cooked gluten becomes firm to the bite and soaks up a certain amount of the surrounding broth and its taste. It is therefore commonly used in Chinese Buddhist and vegetarian cuisine, where it is also called seitan. Some consider it a convincing imitation meat (particularly duck), when the broth is flavored accordingly. In the process of baking, gluten is responsible for keeping the fermentation gases in the dough, allowing it to rise. After baking, the coagulated gluten ensures that the final product keeps its shape.

Maladies caused by gluten

Some people have an allergy to gluten and must go on a gluten-free diet. In their case, the gluten damages the mucosa of the small intestine, and as a result normal digestion becomes impossible. After avoiding gluten completely, the intestine will return to functioning normally. People with celiac disease have a hereditary, genetic predisposition to allergic reaction to gluten in their digestive system and must avoid it entirely. People with autism and autistic spectrum disorders, like Asperger's syndrome, may be sensitive to gluten and casein (a

Gluten


To some extent the article conflates ''allergy'' and ''intolerance'' ... I'm certainly no medical person, but I believe there is an important distinction to be made regarding the body's allergic response (histamines, and so on) and the immune response of the celiac.
- Scrafford I agree... an allergy is a specific response (raised histamine levels) to the allergic agent. Coeliac disease is not an allergic response to Gluten and I propose this article is edited accordingly. CustardJack

Gluten Exorphine


The Gluten exorphines are a group of opioid peptides which are formed during digestion of the gluten protein. They are usually broken down into amino acids by digestion enzymes, but in some individuals they are not. They are then accumulated in the body over time and can lead to a peptide poisoning. This is particularly often reported in patients with ADHD, autism and schizophrenia. Gluten exorphines mimick the effects of opiates and therefore influence the mind. This is partly the basis for the Gluten-free, casein-free diet. Withdrawal symptoms are reported in severe cases. There are 3 known gluten exorphines with known structure:
Gluten exorphine A5
  • Structure: H-Gly-Tyr-Tyr-Pro-Thr-OH
  • Chemical formula: C29H37N5O9
  • Molecular weight: 599.64 g/mol
    Gluten exorphine B5
  • Structure: H-Tyr-Gly-Gly-Trp-Leu-OH
  • Chemical formula: C30H38N6O7
  • Molecular weight: 594.66 g/mol
    Gluten exorphine C
  • Structure: H-Tyr-Pro-Ile-Ser-Leu-OH
  • Chemical formula: C29H45N5O8
  • Molecular weight: 591.70 g/mol category:Opioids

    Gluten-Free Diet


    A gluten-free diet is a diet completely free of ingredients derived from gluten containing cereals, wheat, oats, barley and rye. This diet must be strictly followed by sufferers of celiac disease. Special care must be taken when checking ingredients lists as gluten may come in forms such as vegetable proteins and starch, cornflour (when derived from wheat instead of maize), maltodextrin and glucose syrup. Many common ingredients contain wheat derivatives, which make following this diet hard. This diet rules out all main breads and most convenience foods, and many countries do not require labelling of gluten containing products. However new product labelling standards are enforcing the labelling of gluten-containing ingredients.

  • http://en.wikibooks.org/wiki/Cookbook:Gluten-Free Wikibooks Cookbook article on Gluten-Free cooking

    Gluten-Free, Casein-Free Diet


    Many parents of children with autism have reported that a gluten-free casein-free diet helps their children. According to the theory, some children are unable to digest the protein in many grains (gluten) or in milk (casein) completely.

    Theory

    The molecular structure of the partially undigested proteins, known as peptides, resemble opiates. It is thought that such peptides have an effect much like opiates in the brain and nervous system. From this premise it follows that long term exposure to these opiate peptides can have many damaging effects on the developing brain and also affects behavior, just as any narcotic would. The opioid peptides involved are identified as casomorphines from casein, and gluten exorphines and gliadorphin from gluten.

    Reported effects

    Many parents report that removing casein and gluten from their child's diet increases eye contact, attention span, and general mood while decreasing problems like tantrums, stimming and aggression. Many find that providing a diet free of casein and gluten aids children in successfully learning daily living skills like dressing, using the toilet as well as improving coordination and imaginative play activities. In a small number of cases, such dietary changes have resulted in dramatic improvements, enabling the child to attend mainstream educational programs in a matter of months.

    Practical implementation

    Beginning the diet can be difficult but not impossible. One of the biggest obstacles parents face is that individuals needing gluten-free, casein-free (GFCF) diets often crave these foods much the same as an addict. In fact, parents often report withdrawal symptoms when gluten and casein are eliminated that are similar to addicts experiencing withdrawal from narcotic drugs. Many parents worry about removing wheat and dairy because these foods are the only ones their child will eat, and because prevailing attitudes in western culture consider them an essential staple.

    Wheat


    ''T. aestivum''
    ''T. aethiopicum''
    ''T. araraticum''
    ''T. boeoticum''
    ''T. carthlicum''
    ''T. compactum''
    ''T. dicoccon''
    ''T. durum''
    ''T. ispahanicum''
    ''T. karamyschevii''
    ''T. militinae''
    ''T. monococcum''
    ''T. polonicum''
    ''T. spelta''
    ''T. timopheevii''
    ''T. trunciale''
    ''T. turanicum''
    ''T. turgidum''
    ''T. urartu''
    ''T. vavilovii''
    ''T. zhukovskyi''
    References:
      http://www.itis.usda.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42236 ITIS 42236 2002-09-22     Wheat (''Triticum'' spp.) is a grass that is cultivated around the world. Globally, it is the second-largest cereal crop behind maize; the third being rice. Wheat grain is a staple food used to make flour, livestock feed and as an ingredient in the brewing of beer. The husk can be separated and ground into bran. Wheat is also planted strictly as a forage crop for livestock and hay. It is thought that wheat was first domesticated in the Fertile Crescent area of the Middle East.

    Cultivars

    Wheat cultivars are classified by growing season (winter wheat vs. spring wheat) and by gluten content (hard wheat (high gluten content) vs. soft wheat (high starch content)).
    Major cultivar groups of wheat
  • Common Wheat - (''T. aestivum'') A hexaploid species that is the most widely cultivated in the world.
  • Einkorn - (''T. monococcum'') A diploid species with wild and cultivated variants. One of the earliest cultivated but rarely planted today.
  • Emmer - (''T. turgidum'' var. ''dicoccum'') A tetraploid species, with wild and cultivated variants. Cultivated in ancient times but no longer in widespread usage.
  • Durum - (''T. turgidum'' var. ''durum'') The only tetraploid form of wheat widely used today.
  • Kamut® or QK-77 - (''T. turgidum'' var. ''polonicum'')

    Wheat


    homepage: http://www.wheatdesign.com I've made a few http://en.wikipedia.org/w/wiki.phtml?title=Special:Contributions&target=Wheat contributions here and there, including the original entries on Michel Foucault, Julian Barnes and Stephen Greenblatt.

    Wheat


    Hello there, welcome to the 'pedia! I hope you like the place and decide to stay. If you need any questions answered about the project then check out Wikipedia:Help or drop me a line. Cheers! --maveric149


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