2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Gluten and intolerance to it are becoming an increasingly serious problem in modern society. One in three hundred people develops gluten intolerance between the ages of 30 and 45. Only in 1/3 of them the symptoms are aggravated and the real cause is found.
In the most common case, people with gluten intolerance suffer from various ailments without knowing the cause. The number of children diagnosed with celiac disease is also huge. Here you will find a list of the most serious sources of gluten. Remember, however, that they also have their derivatives.
The largest sources of gluten are:
- Wheat - wheat grains contain huge levels of gluten;
- White flour, wholemeal, graham, different types of flour, semolina and couscous. These products are made from wheat;
- Bulgur - the product is made from wheat;
- Spelled - this is a type of primitive wheat, which contains a protein that resembles gluten and has the same effect;
- Durum - durum wheat with yellow grains, from which all pasta is made. They owe their color to it;
- Pasta, spaghetti and all kinds of pasta. They are made of durum;
- Barley and rye - contain a protein similar to gluten, with the same action;
- Baking powder - flour is added to some types of baking powder. However, this is not mentioned in the table of contents;
- Cube broth - some manufacturers add flour in addition to sodium glutamate;
- Soy sauce - the sauce is obtained by fermenting soybeans with wheat flour. However, there are brands that are not made from wheat flour and are safe;
- Oats - it contains a certain amount of protein, which is similar to gluten. In some cases, however, it does not cause problems. However, it is not recommended;
- All products labeled with wheat germ, hydrolysed, modified and vegetable starch, vegetable proteins. These are most often cakes, bozi, marzipan, puddings, cereals and others. The list also includes various sauces, ketchup, mustard, instant coffee, sausages and even alcoholic beverages such as beer;
- Anything that contains starch, modified starch and edible starch. Gluten can be hidden in each of them;
- Every sweetener and stabilizer can hide wheat. The same goes for ground spices and some ready-made spices. Starch is often added to them.
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