Gluten is a name given to proteins found in grains, which accounts for 80% of the proteins found in wheat seed. It is called the Gaelic. It is found in barley and is called horden, and in oats is called aven. Gluten is a mixture of two main substances, gluten and gladin.
These proteins give the grain the swelling properties of dough, expansion and viscosity. Gluten is a substance that does not dissolve in water. It is extracted from wheat with a mixture of water and starch, and it is separated under water, because it does not dissolve in water. It is an important and rich source of protein. It is added to some foods and nutrients to increase protein content.
These proteins have a toxic effect, affecting people suffering from so-called slippery disease. Unlike the proteins found in corn and rice, they do not affect such cases. This affects 1 in 113 people suffering from the disease in developed countries, where they have difficulty digesting gluten.
Glaucoma is a disease and allergies that affects the small intestine and makes it unable to absorb nutrients due to inflammation and inflammation of the intestinal lining. It is caused by congenital genetic disorders. Gluten works to damage the mucous lining of the intestines, leading to non-absorption of nutrients properly. The symptoms of the disease include diarrhea, bad feces, anemia, because the infected person does not get all the nutrients, poor growth, the rate of the disease is different from one region to another, the highest in Europe and equal to 1%, which is very high.
It can be prevented by eating gluten-free foods, such as rice and corn. Eat fruits and vegetables, and avoid gluten-containing foods, such as products made from wheat-free flour, such as cakes, biscuits, pies and white bread. And reduce intake of fatty substances because they do not absorb in the intestines. Eating fish and meat of all kinds, and cereals such as lentils, beans and beans, to supply the body with proteins, and also reduce dietary fiber.
Gluten is used in the manufacture of various foodstuffs, where it is added to increase the protein in it, and gives the gluten the texture of the cakes, it is used in the manufacture of cakes and biscuits.