One of the important sources of protein for humans is gluten. The substance consists of a mixture of the simple proteins gliadin and glutenin and is mainly derived from cereal grains. Wheat bread, rye bread and products that contain barley are rich in gluten.
Gluten produces pathological conditions in persons sensitive to it and these persons are frequently advised to eat a gluten free wheat products. Gluten has been found by medical research to be responsible for a variety of diseases which are collectively known as symptoms of gluten intolerance. There are two main categories of ailments associated with hypersensitivity to gluten.
The first category of gluten intolerance is a condition called celiac disease. This is an intestinal intolerance to the presence of gluten. The substance stimulates the antibodies of the person to damage the hair-like appendages, called villi, that line the wall of the gut. It is these structures that are responsible for absorbing nutrients from the food and transporting those nutrients via the blood to the different organs of the body.
Unless a sensitive individual sticks to gluten free wheat products, his villi will be so damaged that he will continually be in poor health and undernourished.
The increased production of mucous by the body which causes chronic nasal and throat congestions are the symptoms popularly associated with gluten intolerance. In such cases, the best and only way to treat the complaints of the patient will be to disallow him from eating gluten-rich products and to limit his bread intake to gluten free wheat/barley/rye foods.
Luckily, most of the other common starches and vegetable proteins can be used as substitutes for gluten. Rice and root crops are starches that don’t contain that substance. Examples of vegetable proteins that do not contain gluten are beans, lentils, coconut meat and coconut flour. The internet lists these gluten-less foods and food ingredients in the appropriate websites.
An excellent instance of gluten free wheat products are collectively known as ‘Bible bread.’ The name indicates that the original source of this method for making gluten-free flour is the bible, specifically Ezekiel 4:9. In that verse, the prophet is heard to encourage the making of ‘Bible bread’ which does not turn acidic in the stomach and small intestines. Six ingredients are used. These include wheat, barley, millet seeds, beans, lentils and spelt. The Bible recommends soaking the combination in a bowl of water until they have been cleaned of their acid content.
A special type of gluten free wheat product is what is known as ‘Bible bread.’ The name stems from the fact that the recommendation for preparing this type of flour is found in the bible in Ezekiel 4:9. The prophet recommends combining wheat, barley, lentils, spelt, millet and beans in a vessel (of water) before grinding the mixture into bread flour. The makers of ‘Bible bread’ soak those ingredients thoroughly to remove the acid before using them to make bread. ‘Bible bread’ is the ideal gluten free wheat diet and has been found to be rich in proteins, vitamins and minerals. It contains no fat and is not acidic. It also has a considerable amount of fiber. It can also be made at home.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a non gluten diet can have and invites you to learn more as well.