gluten

DonnaAnn
By DonnaAnn Latest Reply 2008-07-24 23:47:34 -0500
Started 2008-07-24 12:51:13 -0500

I have been trying to learn about gluten and being a diabetic but have not found too much on the subject. Does any one know if gluten throws our blood sugars out of whack? I am confused if it is a natural part of wheat or a additive.


2 replies

JP - 14811
JP - 14811 2008-07-24 13:41:50 -0500 Report

It's a natural part of wheat and really has nothing to do with your blood sugar. It's a protein, some people have an intolerance to gluten called celiac disease but it is not related to diabetes. See below.

Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking glutenin. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.

Wheat supplies much of the world's dietary protein and food supply.