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.
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.
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.