gluten /glu·ten/ (gloo´ten) the protein of wheat and other grains that gives to the dough its tough elastic character.
Gluten
gluten
gluten [gloo´ten]
gluten,
Patient discussion about gluten.
glu·ten (gl t n)n. A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute. |
Gluten
A protein found in wheat, rye, barley, and oats.
Mentioned in: Celiac Disease
gluten
[glo̅o̅′tən]
Etymology: L, glue
the insoluble protein constituent of wheat and other grains (rye, oats, and barley). It is obtained from flour by washing out the starch and is used as an adhesive agent, giving to dough its tough, elastic character. For some people, ingestion of gluten results in potentially life-threatening malabsorption. See also celiac disease, food sensitivity/ hypersensitivity reaction.
gluten [gloo´ten]
the protein derivative of wheat and other grains that gives dough its tough elastic character; avoidance of this substance will alleviate celiac disease (nontropical sprue) in certain persons, as well as immunologic disturbances in which there is an allergy to gliadin, a component of gluten.
gluten-free diet a diet in which wheat must be avoided, as well as other grains such as barley, oats, and rye that contain analogues to wheat gluten. Exceptions to this essentially grain-free diet are corn, rice, and millet. Wheat starch, which has been washed free of gliadin, is not restricted nor are there restrictions on carbohydrates or fats.
Patient Care. Following a gluten-free diet can relieve the problems associated with gluten allergy but preparing and enjoying gluten-free meals demands constant vigilance and motivation. Patients and family members who purchase and prepare patients' foods should read the labels on processed foods very carefully. Many contain hidden and unexpected wheat flour, for example, tomato catsup and ice cream. Processors also mix unacceptable and acceptable gluten-free soybeans and grains together in the same product. If there are any questions about the contents of a product, manufacturers will provide lists of their foods that are permissible on a gluten-free diet.
Foods to be avoided are listed in the accompanying table, as well as possible sources of hidden gluten. Additional information and recipes for baking with nongluten flours can be obtained from a dietitian or from publications found in most large bookstores.
Foods to be avoided are listed in the accompanying table, as well as possible sources of hidden gluten. Additional information and recipes for baking with nongluten flours can be obtained from a dietitian or from publications found in most large bookstores.
gluten,
n a protein, found in wheat and rye. It is a common cause of food allergies.
gluten
the protein of wheat and other grains that gives dough its tough, elastic character.
gluten sensitivity
called also gluten enteropathy. See wheat-sensitive enteropathy.
Patient discussion about gluten.
Q. What is Gluten and what is gluten allergy? My nephew is coming to stay with me for a few days and his mother told me that since he is allergic to gluten that I shouldn't give him to eat any. What is gluten?
A. Gluten is a protein that is found in wheat (and similar proteins of the tribe Triticeae which includes other cultivars such as barley and rye). When someone is allergic to gluten the only effective treatment is a lifelong gluten-free diet.
Here is a link to a website with ideas for cooking without gluten:
http://www.celiac.com/categories/Gluten%252dFree-Cooking/
Here is a link to a website with ideas for cooking without gluten:
http://www.celiac.com/categories/Gluten%252dFree-Cooking/
Q. Is FTT a symptom of celiac? My 1.5 year old son has FTT (failure to thrive) and stomach aches. What could be causing it?
A. Failure to thrive lacks a precise definition, in part because it describes a condition rather than a specific disease. Children who fail to thrive don't receive or are unable to take in, retain, or utilize the calories needed to gain weight and grow as expected. FTT can be caused from many different things: social factors, conditions involving the gastrointestinal system like gastroesophageal reflux, chronic diarrhea, cystic fibrosis, chronic liver disease, and celiac disease. From a chronic illness or medical disorder, an intolerance of milk protein, infections or metabolic disorders.
Q. Does anybody have good recipes for meals which don't contain gluten?? My 8 year old son has celiac disease. He is really suffering from not being able to eat so many things his brother and his friends can like pizza, pasta, birthday cakes, etc. I'd love him to have his own very tasty meals but I'm havin a hard time finding any recipes. If anyone knows some..
A. I have found some here- for chicken, pizza and brownies..
http://www.celiacdiseaseinfo.org/Wheat_free_gluten_free_recipes.html
and also- I am sure you can buy a cookbook that has gluten-free recipes.
Read more or ask a question about glutenhttp://www.celiacdiseaseinfo.org/Wheat_free_gluten_free_recipes.html
and also- I am sure you can buy a cookbook that has gluten-free recipes.
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