After being diagnosed with celiac disease, gluten will be the hardest thing to understand.
Gluten is the composite of two proteins called gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
There is a legend that attributes the discovery of gluten to Buddhist Monks in the 7th century. The legend states that because of their vegetarian diet, they were looking for a meat like substance. With wheat flour and water readily available to the Buddhist Monks, they made a dough which they submerged into cold water and kneaded. The water dissolved all the componets of the dough and left behind an insoluable, gummy mass,approximately 80% of which was gluten.
Gluten adds flavor, texture, and is a preservative.
The "Codex Alimentarius" set of international standards for food labeling has a standard relating to the labelling of products as "gluten free", however this standard does not apply to "foods which in their normal form do not contain gluten". Gluten is used as a stabilizing agent in products like ice-cream and ketchup, where it may be unexpected. Foods of this kind present a problem because the hidden gluten constitutes a hazard for people with celiac disease: In the United States, at least, gluten might not be listed on the labels of such foods because the U.S, Food and Drug Administration has classified gluten as GRAS (Generally recognized as safe). Requirements for proper labeling are being formulated by the USDA. With that said, even if a product says GLUTEN FREE, we still need to verify that for ourselves by reading ingredients.
Gluten has many names attributed to it. As you read this list you will probably feel overwhelmed, but unfortunetly if you have celiac disease it is very important to make sure you are not ingesting any unwanted or hidden gluten.
Atta
Bulgur
Couscous
Dinkel
Durum
Duram
Einkorn
Emmer
Enriched white/wheat flour
Farina
Farro
Gluten
Graham
graham flour
Kamut
seitan
semolina
spelt
triticale
wheat bran
vegetable starch
Vegetable gum
flour
frumento
matzoh
matzah
matzo
wheat
Barley
Rye
Oats
Cake flour
Wheat alternative
Hydrolyzed wheat protein
wheat starch
Wheat germ
malt
Cereal
Cereal binder
cereal protein
edible starch
Fu
Gum base
Manna
Modified food starch
modified starch
rusk
spelt
thickener
Triticale
Artificial flavoring
Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer's Yeast
Brown Flour
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Criped Rice
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Triticum durum
Edible Coatings
Edible Films
Triticum monococcum
Triticum dicoccon
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina Graham
Germ
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Triticum spelta
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
The following list may or may not contain gluten, dependent upon how they are manufactored and in what counrty they originate from.
Artificial Color
Baking Powder
Caramel Color
Caramel Flavoring
Clarifying Agents
Coloring
Dextrins
Dextrimaltose
Dry Roasted Nuts
Emulsifiers
enzymes
Fat Replacer
Flavoring
Food Starch
Glucose Syrup
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltose
Miso
Mixed Tocopherols
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pregelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Sirimi
Smoke Flavoring
Soba Noodles
Soy Sauce
Soy Sauce Solids
Sphingolipids
Stabilizers
Starch
Stock Cubes
Suet
Tocopherols
Vegetable Broth
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch
Gluten is not only in the food we eat. Gluten is in make up, lotion, shampoo, cream rinse, soap, clothes etc. etc.
Most people don't realize that skin is the largest organ, and soaks up everything you put on it and therefore it is in your bloodstream.
