What is gluten?
Gluten is a protein found in grains like wheat, rye oat and barley.Of the gluten-containing grains, wheat is by far the most commonly consumed. The two main proteins in gluten are glutenin and gliadin. Prolamins in wheat are called gliadins; in barley, hordeins; in rye, secalins; and in oats, avenins. When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture. Interestingly, the name glu-ten is derived from this glue-like property of wet dough. Wheat gluten is also commonly used for imitation meat duck, fish and pork. It is a supplemental protein to many vegetarian diets.
Fun fact: The word Gluten in Latin means glue!
Problems about gluten
Gliadin is responsible for most of the negative health effects. It can trigger adverse inflammatory reactions of gluten related disorders. Some of the common disorders caused by gluten is Celiac disease (CD) and non celiac gluten sensitivity(NCGS). These disorders can be treated by gluten free diet.
Study More on Celiac disease and Non Celiac Gluten Sensitivity
Celiac disease is a chronic, multiple organ autoimmune disorder mainly affect the small intestine caused by the indigestion of wheat, barley, rye, oats, and derivatives. Not only is it a gastrointestinal disease, it also involves several organs, causing a wide variety of non gastrointestinal symptoms and most importantly, it may seem asymptomatic.
In fact, many asymptomatic people are not, but have become accustomed to living with a chronic health status as if it were normal, and they can recognize that they actually had symptoms related to celiac disease after starting the gluten free diet and improvement is evident, as opposed to the situation before the diet.
NCGS is the most common gluten intolerance syndrome with a prevalence estimated at 6-10%. NCGS is becoming a more common diagnosis, but its true prevalence Is difficult to determine. People with NCGS may develop gastrointestinal symptoms, which is similar to those of irritable bowel syndrome or wheat allergy or a wide range of non gastrointestinal symptoms, such as headache and chronic fatigue
What is gluten free?
Gluten free is a diet free from gluten which contains wheat, rye oat and barley. Our newly launched LG Kway Teow and Wholegrain Kway Teow is free from gluten that contains mainly rice starch. You can still indulge the taste of the original rice noodles while gaining the benefits of going Gluten free. Wholegrain is being added to our Kway Teow to make it even healthier and tastier. There's plenty of health benefits of wholegrain and its main benefit is it is high in Dietary fiber. As part of an overall healthy diet, it helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for healthy bowel function and helps reduce constipation.
5 benefits of going Gluten Free
1) Reduced risk of toxic heavy metals exposure.
Rice and fish are often favored among us, but these foods may concentrate toxic heavy metals like arsenic, mercury, cadmium, and lead.
2) Reduced type 2 diabetes risk
A report shows that those subjects who ate the most gluten had the lowest risk of type 2 diabetes upon follow-up. Believe it or not, the group eating the highest amount of gluten foods compared to the lowest group had a 13 percent lower risk of diabetes. The major sources of gluten were pizza, muffins, pretzels, and bread.
3) The probability of heart disease decreased
The results conducted by Havard shows that participants with the highest gluten intake had a significantly lower heart disease rate that those with the lowest gluten intake. Gluten intake associated with a 15% lower risk of developing coronary heart disease after adjustments for the intake of refined grains.
4) Reduced risk of colorectal cancer
The World Health Organization announced its findings that red meat processing such as bacon was not only associated with cancer, but also caused cancer directly as Class 1 cancer.
The study also reported how wholegrains reduce the risk of colorectal cancer. In fact, for every 90 gram per day increase in whole grain consumption, the risk of colorectal cancer decreased by 17 %.
5) Avoidance of excess calories
The normal diet that contains of gluten had significantly more calories, protein, saturated fatty acids, and often sugar Over 600 products were evaluated and this disparity was found particularly in breads, pizzas, and flours. So go gluten free today for a healthier lifestyle and free from many chronic diseases!