Gluten is the protein component of grains such as wheat, barley, rye or oats. However, not all gluten is the same: oats, for example, has been studied in celiac and is perfectly tolerable for them. Obviously being prevalent in our modern cereal supply (and therefore the most abused from the agricultural point of view), wheat gluten is the source of most abundant and problematic. The wheat gluten is formed by two proteins, glutenin and gliadin. Has the property of easily fermented in the presence of water and yeast. Precisely this capacity and its high presence in wheat (further enhanced by modern GM varieties has been "high" gluten), has made this grain moves to their peers in the use in baking, given the fluffy consistency that would lead to. Another feature is to retain gluten starch flour for baking. Therefore, the high percentage of wheat gluten is used in making noodles and pastas.A from wheat flour is obtained seitan vegetable or meat. This is accomplished by removing the starch, which is done by hand to "wash out" the wheat flour under running water. This results in a gray mass, dull and elastic which is prepared seitan, many vegetarian diets used to replace meat: steak called gluten. The protein the seitan is quite poor, its lack of lysine and threonine, two limiting amino acids that decrease its efficiency ratio proteica.Esto can also be achieved from pure gluten flour, the mills offer refiners mechanically separate the starch protein. These mills offer also called glutinous or glutinous flour, refined flour is a common but with greater presence of gluten, used in the preparation of calls for its power plant Milanese binder or binder. This flour also gives rise to the famous roasted gluten, which is inconsistently advise diabetic patients, only by having more gluten and less starch. By its content of mucin, gluten favors the formation of mucus as colloidal waste. Therefore, as all food mucógeno, gluten products are contraindicated in diseases of the respiratory tract (colds, flu, bronchitis, asthma, angina and other. Furthermore, the allergic reactions produce gluten (celiac disease is its most visible) , intestinal inflammation, migraines, affect thyroid function and cause chronic fatigue. Gluten is a sticky substance that adheres to the walls of the intestine, which together with the lack of vegetable fibers (natural stimulating bowel movement and absent in the diet refined) and the opioid effect it produces, promotes constipation and colonic mucus formation. In their evolutionary origins and for millennia, humans have consumed wild grains, their natural habitat, complete and without excessive processing. Just eight thousand years ago humans started to change the cereal agriculture (selection, transplant to other areas, recent hybridization and genetic engineering) and industrial processing. This has changed the synthesis of certain proteins present in cereals and new compounds generated by cooking at high temperatures, while human enzymes have not changed and are still unable to digest and assimilate these "new" moléculas.Son substances (for gluten lectins) that cause allergies. A familiar example is celiac disease, a permanent intolerance to gluten that causes severe injury to the mucosa of the small intestine, causing diarrhea and malabsorption of nutrients. In blood tests often appear certain antibodies: antigliadin, and endomysial antireticulin. As well as Dr Jean Seignalet based, these proteins "artificial" in wheat, can cause certain diseases: rheumatoid arthritis, multiple sclerosis, celiac disease, dermatitis herpetiformis, migraine, juvenile diabetes, nervous depression, schizophrenia, Alzheimer's, Parkinson's disease Crohn.El Gluten is also accused of causing migraines. The journal Neurology has published a report on patients with headaches and emotional instability. The MRI showed inflammation of the central nervous system. It was also detected in blood "antigliadin. 90% of patients who carried out a gluten free diet had total or partial relief. Another problem with gluten is represented by cooking. When cooking, heat the food. The heat, the effect of so-called Maillard reactions, generates a large number of complex molecules that do not exist in nature. These peptides are extremely difficult to break down, due to unnatural conformation, or by directly inhibiting the activity of degrading enzymes. Some tend to be more toxic or carcinogenic pesticides and preservatives. The molecular changes are greater the higher the temperature. As we saw when discussing the starches, the modern bread is made with refined flour mixed with water only, proving instantly and then subjected to high temperature in an electric oven (about 200 º C).
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