John Myers
What actually is gluten? Easily explained
- Gluten is often also referred to as gluten protein and the term “glue” already characterizes the most important property of gluten.
- The gluten itself is relatively unspectacular. It is made up of proteins from the glutelin and prolamin groups.
- Gluten is found in many types of grain and is therefore also processed in many foods. Among other things, gluten is found in oats, wheat, barley, spelled, and rye.
- Strictly speaking, one does not find gluten in the cereals but the corresponding protein groups. The proteins, in turn, combine as soon as they come into contact with moisture and only then become gluten.
- Gluten is not particularly important for the taste or the nutritional value of a food. The gluten protein is particularly important in food production, such as in the production of bread, cakes and other pastries.
- Although gluten is often demonized, it usually does not harm a healthy person. Only if you suffer from celiac disease should you definitely avoid foods such as the meat substitute seitan, which consists almost exclusively of gluten.
