This triggers your body into treating them just like a foreign invader. This results in an irritated gut lining, as well as flattened microvilli. They are compounds that increase the surface area of each cell, enabling them to better absorb nutrients. When these end up flattened against the wall of your intestines, your body becomes unable to properly absorb the nutrients within the food that you eat. A gluten intolerance is often referred to as a non-celiac gluten sensitivity NCGS.
It is definitely not an official medical condition. Instead, people sometimes use the phrase gluten allergy to refer to a gluten intolerance, or even to Celiac disease. Just like a wheat allergy, Celiac disease is an official medical condition. It is an autoimmune disorder that arises when a person who suffers from the condition eats wheat. Their body basically creates an immune response that causes it to attack its small intestines, which then damage the microvilli that line the gut.
As you know, the microvilli are essential for the body to properly absorb nutrients, meaning that those with undiagnosed Celiac disease could potentially suffer from some serious health problems in the long run. It is believed that Celiac disease affects about one in every one hundred people worldwide. However, one in eight of these people do not realize that they have it, or have not been officially diagnosed, which would be extremely problematic for them in the future. The main treatment for the disease is a gluten-free diet, which will be discussed more further down.
As you can see, the differences between all of the intolerances and allergies mentioned above can be a little confusing. The best way to find out for sure is by seeing your doctor, so that proper diagnostic tests can be run. All three of these conditions are medically recognized. With the only way to treat the above conditions being a specialized diet, and with all of the above conditions on the rise, it comes as no surprise that both gluten-free and wheat-free diets have become so prevalent.
A wheat-free diet does not contain any wheat, but can still contain rye and barley. On the other hand, a gluten-free diet does not contain wheat, rye, barley, or anything else that contains gluten. Does that mean that a person who requires a wheat-free diet could safely eat a gluten-free diet? As mentioned earlier, there are around 30 potential allergens that have been identified in wheat, and gluten is only one of these.
All of those other wheat-based compounds could still be used to create certain gluten-free foods, so long as the gluten itself is not used. Those diets may still contain rye and barley, or even just the gluten from them, and this would trigger a reaction. With these diets becoming quite trendy, so many people believe that they are the healthy way to go.
If you are just trying to eat in a healthier way , there are plenty of other ways in which you could do this so much better than following a gluten-free or wheat-free diet.
Wheat has been feeding humans for more than 10, years, so something must have changed! The wheat varieties grown today are so different from the varieties of wheat that our ancestors used to grow.
Ancient wheat is genetically different and has less chromosomes, and this makes it easier for the human body to digest. Wheat can be seen and touched. Gluten, on the other hand, needs instruments and tools in order to be seen. Wheat can be processed into a lot of food products once it has been turned into flour. Cite APA 7 Franscisco,. Difference Between Gluten and Wheat. Difference Between Similar Terms and Objects. MLA 8 Franscisco,. Name required.
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The gluten or the wheat? Summary: 1. Author Recent Posts. Symptoms can include stuffy nose, watery eyes and skin irritations, but they can be much more serious, i. Wheat allergy is more common in children than adults. It usually develops during infancy and many children outgrow it by the age of five, but it can also persist into adulthood.
To confuse matters further, some people refer to wheat allergy as gluten allergy, but the actual allergic reaction to wheat involves more components of wheat than just the gluten proteins. So far, researchers have identified almost 30 different potential wheat allergens. Therefore, people who have been diagnosed with wheat allergy need to avoid any foods that contain wheat ingredients.
Gluten is a composite protein made up of gliadin and glutenin proteins. Gluten is found in wheat, rye and barley. This means that while all foods that contain wheat also contain gluten, not all gluten comes from wheat. Wheat has a much higher content of gluten than rye and barley. However, those who have problems with gluten should eliminate all of the above from their diet. It is worth noting that wheat and gluten containing ingredients are often listed under different names, so it is important to scan labels for the presence of: bran, semolina, couscous dried granules of semolina , triticale a hybrid of wheat and rye , farro, emmer, farina, udon, einkorn, kamut Khorasan wheat, or Pharaoh grain , bulgur, durum wheat, spelt dinkel, or hulled wheat and orzo.
Because all wheat-containing foods contain gluten, it is often assumed that if foods are gluten-free they are automatically wheat- free. That is certainly not the case. Some gluten-free products contain ingredients that are originally derived from wheat from which gluten has been removed. One example of that is gluten-free wheat starch Codex wheat starch used by some manufacturers.
The Codex wheat starch was first introduced to improve the quality and texture of the gluten-free products, particularly baked goods. It is produced by extracting gluten out of wheat flour. This is achieved by first kneading the flour and then washing the starch out of the dough. The amount of gluten in the Codex wheat starch is at the level that is safely tolerated by people with coeliac disease. However, it is not safe for people who react to wheat.
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