It might be from a well-meaning friend or family member, or something you see on social media. If you dig further, you might get more confused as you sift through blog comments and online forums. Despite all the research around the gluten-free diet over the last few years, significant misinformation remains. In the U. According to the website for Sethness Caramel Color, a worldwide caramel coloring manufacturer, its coloring is made from corn syrup or sugar and is gluten free.
Even if the starting material was wheat, experts agree that the final product would be unlikely to contain gluten because it is so highly processed. This led the European Union to permanently exclude caramel coloring, as well as maltodextrin and wheat-based glucose syrup, from allergen labeling. This is compared to wheat flour that comes in at approximately , parts per million of gluten. Unfortunately, Thompson said, this has led some artisanal bakers to claim and advertise that their sourdough bread is safe for consumption by people with celiac disease and other gluten-related disorders.
Other examples of naturally gluten-free foods that do not need a gluten-free label include fresh fruits and vegetables; canned or frozen fruits and vegetables without sauces; plain meats, pork, fish or poultry without broth ; plain dairy products; and beverages such as water, soda or fruit juice. Glutamic acid is naturally present in our bodies, and in many foods and food additives.
MSG occurs naturally in many foods, such as tomatoes and cheeses. People around the world have eaten glutamate-rich foods throughout history. For example, a historical dish in the Asian community is a glutamate-rich seaweed broth. In , a Japanese professor named Kikunae Ikeda was able to extract glutamate from this broth and determined that glutamate provided the savory taste to the soup. Professor Ikeda then filed a patent to produce MSG and commercial production started the following year.
Today, instead of extracting and crystallizing MSG from seaweed broth, MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine. It is the high proline and glutamine content in gluten that prevents the proteins from being completely broken down by the digestive enzymes.
The long-term result of this is that toxic oligopeptides, proteins with up to ten amino acids, are present in the small intestine. Proline is degraded using an oxidase, which converts proline into glutamic acid using glutamate-gamma-semialdehyde.
The glutamic acid in turn must be converted into glutamine, so that it can be transported to the brain, where it is necessary for protein synthesis. The prolamin found in oats known as avenin is not believed to be toxic to the majority of coeliac patients.
However, there is a high risk that standard oat products may be contaminated with gluten and should be avoided. Current advice from the National Institute of Clinical Excellence states that patients can choose to include gluten free oats in their diet at any stage and will be advised whether to continue eating gluten free oats depending on their immunological, clinical or histological response [1].
What is gluten? Are you a healthcare professional working in the area of gluten-related disorders and IBS?
0コメント