How about gluten present in other grains?
After wheat, it's alarming but the fact is it's also present in the two most popular and most used grains
1,;-Barley
2,;-Rye
Gluten content
Wheat........... 6.8 to 14%
Barley.......... 2.7%
Rye ........ 2.21%
and thus most food arena seems to be in trouble because this is what most of the
world population eats the picture is very clear, gluten is maximum in wheat and
minimum in barley, and just for the layman terms, wheat-containing bread is a
the major source of gluten and each slice of bread contains approximately 4-gram
of gluten
According to one survey, average gluten intake in a western diet is thought
let's see
Gluten in other grains
Gluten-containing grains (wheat, rye, barley) are very important staple foods, Gluten also
among the most important complex protein network, used in the food industry where it plays
Similar to gluten, which occurs in wheat, of which one component particularly gliadin,
the rye and barley and some varieties of oats, also contains similar proteins, for medical
reasons these all are collectively called gluten in a very broad sense and understanding.
Why it is difficult to digest?
Gluten contains gliadin which has a peptide sequence, also known as epitopes, which
are highly resistant to gastric, pancreatic, and intestinal digestion in the gut, thus as an
the end result, escaping the gut without degradation, or in other words breaking down.
and this is all because many types of proteases enzymes present in the gut could not able
to break down this gliadin, or if we can say gluten.
From a gluten-free arena point of view, these three grains, wheat, barley, and rye are very well
distributed as major food, and too almost every corner of the world, so more thing to establish
for the elimination of these three, and provide a gluten-free diet, is too difficult for management
point of view
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