What is Gluten?
Gluten is a protein found in grains and cereals, wheat, rye, barley and triticale. Gluten acts as a glue that helps keep food stuck and keeps the shape of the food. There are two main types of protein in gluten, namely glutenin and gliadin. When we mix flour with water, gluten protein will form a sticky network that has a glue-like texture.
The function of gluten in food processing is to produce a chewy, elastic, and fluffy texture in food. Some bakery products add extra gluten in powder form to the foods they make. This elastic, spongy, and fluffy effect is produced when flour is mixed with water. gluten protein will form sticky tissues with a consistency like glue.
Dangers of Gluten
Food consumption patterns are one of the factors that must be considered for children with autistic spectrum disorder (ASD) because there are certain foods that are taboo. It is also related to adiet therapy gluten free casein free (GFCF). The diet is applied because foods containing gluten and casein such as wheat can increase intestinal hypermeability which results in gluten and casein not being digested properly and flowing into the bloodstream and brain, thus affecting the behavior of these autistic children. ASD is a persistent developmental disorder characterized by the inability to interact socially, communicate, and behave according to development, interests and activities. The abnormality is seen before the child is 3 years old.
What Foods Contain Gluten?
Generally, foods that contain gluten are made from wheat or wheat flour. Foods that are included in the processing of wheat flour, such as bakery products, pasta, noodles etc. However, not everyone can consume gluten, such as:
- Celiac
Celiac Disease is an autoimmune disease. In people with celiac disease, their immune system recognizes gluten as a dangerous substance, so it attacks the gluten and the lining of the intestines. This makes the intestines damaged, eventually causing various health problems such as indigestion, anemia, and the risk of vitamin and mineral deficiencies.
Symptoms of celiac disease include discomfort in digestion, tissue damage to the small intestine, bloating, diarrhea, constipation, fatigue headaches, skin rashes, depression, weight loss and foul-smelling stools. Sometimes people can experience fatigue or anemia or even without any symptoms. This makes celiac disease difficult to diagnose. In fact, 80 percent of patients are unaware of their condition.
- Wheat allergy
About one percent of the population has an allergy to wheat. This condition makes the patient suffer from various digestive problems after consuming gluten.
- Non-celiac gluten sensitivity Non-celiac
Gluten sensitivity is a term used to describe a condition in which a person is not diagnosed with celiac disease but still experiences discomfort when consuming gluten.
- Gluten Intolerance Gluten
Intolerance is a condition characterized by the inability of the body to digest gluten protein. This gluten intolerance still causes quite mild symptoms. When a person has severe gluten intolerance, the condition is known as celiac disease.
- Irritable bowel syndrome
Another form of gluten intolerance is irritable bowel syndrome (IBS). This disease is a digestive disorder with symptoms of abdominal pain, cramps, bloating, gas, and diarrhea. Studies show that a gluten-free diet can relieve IBS.
The Importance of Consuming Gluten Free Foods
Component that does not contain essential nutrients for the body, even gluten can have a negative impact on certain people. The dangers of gluten arise when amino peptide acids leave the small intestine and circulate in the body and trigger the body’s immunity. The emergence of peptide amino acids occurs because gluten cannot be digested by the protease enzymes in the digestive system. As a result, this acid exits the walls of the small intestine throughout the body, then triggers a response from the immune system.
For those who may have celiac disease or have gluten intolerance, eating foods that contain gluten will trigger some side effects. When people with celiac disease consume gluten, the lining of the small intestine wall is attacked. As a result, the body will not be able to absorb the various nutrients it needs. The effects that appear are usually diarrhea, abdominal pain, weight loss drastically, to frequent fatigue that causes several other complications.
Meanwhile, those who tend not to have celiac disease but are sensitive enough to foods that contain gluten protein in particular have a gluten intolerance. Some of the side effects that can occur are usually almost the same in celiac sufferers in general, such as diarrhea or stomach pain.
It’s just that, for those who may experience conditions of intolerance to gluten or celiac, they can consult their doctor first. This consultation is useful for determining what foods can be consumed safely and of course have enough nutrition for the body.
TIPS Reducing Foods Containing Gluten
Starting from reducing food that is not a daily necessity. You can reduce bakery products such as bread, brownies, cakes and noodles where these foods contain high gluten. If you want to consume these foods you can replace them with gluten free bakery products, organic gluten free noodles and other gluten free foods. Then focus on edible foods, namely meat, eggs, vegetables and fruits. Enjoy your food, that way any food will taste good because you are grateful you can still enjoy the food. Then the last tip is, be consistent. Do these steps consistently, so you will get used to not eating foods that contain gluten.