Wheat is Bad for Health if you are Gluten Intolerant

Gluten intolerance is associated with the celiac disease and an immune response to a particular protein named gluten, which is found in wheat and other cereals such as spelt, barley, rye, oats, etc. Gluten contains two proteins, gliadin and glutenin and among the two proteins people react negatively with the gliadin part. While kneading the dough, wheat flour is mixed with water, and the gluten protein forms a sticky cross linking network of proteins and also provides elasticity to the dough, which is helpful in the rising the bread while baking, because gluten means glue-like properties. Gluten on reaching to the digestive tract of the person who is highly sensitive to gluten protein causes the immune system to attack both the gluten along with the intestinal wall itself. Due to this reason it is termed as an autoimmune disease and its reaction degenerate the walls of the intestine that leads to various nutritional deficiencies as well as an increased risk of several diseases.

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Gluten is wheat protein, which is helpful in baking. All the baked products like bread, cracker biscuits, pastas, etc. are rich in gluten protein. Symptoms like bloating, abdominal cramps, diarrhea, anemia, fatigue, skin rashes, joint pain can occur in the gluten sensitive persons after consuming gluten-rich diet. Further, some of the less common symptoms of this disease include anxiety, headache, nausea, confusion, and numbness and muscle pain, but, there is no special treatment for the people suffering from gluten allergy, but, by avoiding gluten-rich diet or products and taking proper medical supervision one can easily be able to get rid of the symptoms of the allergy.

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Naturally gluten-free foods that are safe to consume without any fear, are fruits, vegetables, pulses, meat, dairy products, poultry products and gluten-free products such as bread, baked items and cereals including rice and quinoa. Moreover, it is very important to take advice from a registered dietician because it is effective to follow a gluten free diet. People should always check the ingredient materials for avoiding gluten in order to prevent the occurrence of symptoms are Medicines, vitamin, mineral and other herbal supplements and medication, cosmetics, skin and hair products, lip balm, toothpaste and mouthwash, adhesive glue on stamps and envelopes. Persons suffering from gluten intolerance or celiac disease must be careful about the cross-contacting with gluten rich foods. Cross contacting of gluten free food with gluten-containing foods can frequently occur with- chopping and cutting boards, toasters, reuse of oil, shared utensils and containers, colanders, etc.

Spectro Analytical Lab offers all the facilities and instruments for analyzing all the physicochemical parameters in all kinds of foodstuffs. It also provides training and assistance in this regard.

Is it safe for consuming pasteurized milk without boiling?

Milk is considered as a powerhouse of the vital nutrients. Its regular consumption plays an important role in the overall growth and development of healthy bones and teeth in the human body. Raw milk carries several harmful bacteria responsible for food borne illnesses like diarrhea, vomiting, stomach infection, kidney failure, paralysis attack and much more. The symptoms can be different, from person to person, that totally depends upon the type and strain of microorganisms, the amount of contamination and weakened immune systems. Infants, kids, weak peoples, old age people are more susceptible to the food borne illnesses and they even can die due to the consumption of raw milk contaminated with Brucella, Campylobacter, Listeria, Mycobacterium Bovis, Salmonella, E. coli, Shigella, Streptococcus pyogenes, Yersinia enterocolitica and much more.

is it safe to drink milk without boiling

That’s why maximum people used to consume boiled milk because boiling destroys bacteria along with other organisms and it also increases the shelf life of milk. Boiling of milk does not eliminate all the microorganisms but is an effective and important way of killing the spores of microorganisms. However, some nutrients are also lost during boiling of milk, especially B group of vitamins (water soluble). So, it is recommended, not to boil the milk at very high temperature for a prolonged period of time.

Pasteurization is a process that destroys the harmful microorganisms by heating milk at a temperature of 72 ̊C for 15 seconds. Pasteurization was first discovered by the French scientist Louis Pasteur in 1864, pasteurization destroys the harmful organisms responsible for the illnesses such as listeriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis. So, it is unsafe for consuming unpasteurized milk, cream and other dairy products like ice-cream, puddings, yogurt, soft and hard cheese made from pasteurized milk, therefore, it is better to ask from the grocer or storekeeper about the pasteurized products.

According to some research, there is no difference in the nutritional values of pasteurized and unpasteurized milk. Pasteurized milk is not the ‘sterilize milk’; hence, there are some of the chances of survival of temperature resistant bacteria and their spores. Pasteurized milk needs the temperature of 4 ̊C for maintaining the cold chain facility storage, which assures the milk is fit for consumption until it reaches to the consumer. If the temperature raises greater than 5 or 6 ̊C, the further growth of the bacterial spores would start that reduces the shelf life of the pasteurized milk. So, it is necessary to maintain the low-temperature storage facility and further, it is also advisable to boil the milk and refrigerate it immediately for the reduction in the growth of bacterial spores in order to extend the shelf life.

Spectro Analytical Lab offers all the facilities and instruments for microbiological testing in order to check microbial contamination in all the food articles including dairy products. It also provides training and assistance in this regard.

Lab Setup Services as Per FSSAI Norms

In an effort to meet Food Safety guidelines set by FSSAI, Spectro introduces customized lab set up packages for Food Business Operators. Our team lends support for the complete lab set up for the products included in norms set by FSSAI for Food Products Standards and Food Additives and Food Safety and Standards (Contaminants, Toxins and Residues) Regulations.
We help you build a Laboratory as per as the guidelines designated for Level-1, Level-2 and Referral Laboratories .In addition to lab set up , our scope includes Training of the analysts, periodic calibration & after sales support.

The labs are designed to meet our clients’ exclusive needs as per the scope for:-

Scope I

  • Beverages
  • Salt, spices, Condiments & Related Products
  • Dairy Products and Analogues
  • Cereal & Cereal Products
  • Meat & Meat Products
  • Fats, Oils And Fat Emulsions
  • Fruits & Vegetable Products
  • Fish & Fish Products
  • Sweets & Confectionery
  • Sweetening Agents
  • Food Additives

Scope II

  • Metal Contaminants
  • Pesticide Residues
  • Antibiotic and other Pharmacologically Active Substances
  • Crop contaminants and naturally occurring toxic substances
  • Proprietary Food
  • Irradiation Of Food