The buzz around “gluten-free” foods is hard to miss, but what exactly is gluten, and why should it matter to us? Let’s dive into the basics of gluten, its sources, and why some people need to avoid it, especially in the Philippines.
What is Gluten?
Gluten is a group of proteins found in certain grains, primarily wheat, barley, and rye. It acts as a binder, giving dough its elasticity and helping it rise during baking. Gluten consists of two main proteins: gliadin and glutenin. These proteins are responsible for the structure and texture of many staple foods around the world, including bread, pasta, and pastries.
Sources of gluten
- Wheat: The main source of gluten, found in bread, pasta, and pastries.
- Barley: Less common but still a gluten culprit, often used in beer and some sauces.
- Rye: Another grain containing gluten, present in certain bread and cereals.
- Watch out for cross-contamination, too, especially in shared cooking spaces.
Gluten-Free Related Disorders
For most people, gluten is harmless and even beneficial as part of a balanced diet. However, some individuals experience adverse reactions to gluten, leading to various health conditions known as gluten-related disorders. The three main gluten-related disorders are:
- Celiac Disease: A serious autoimmune disorder triggered by gluten consumption, damaging the small intestine and causing digestive issues.
- Non-Celiac Gluten Sensitivity (NCGS): Similar symptoms to celiac disease but without the intestinal damage.
- Wheat Allergy: An immune reaction to wheat proteins, ranging from mild to severe allergic reactions.
Gluten-Free Diet
For individuals with celiac disease, NCGS, or wheat allergy, the only effective treatment is to follow a strict gluten-free diet. This involves avoiding all sources of gluten, including wheat, barley, rye, etc. Fortunately, there has been a significant increase in the availability of gluten-free products in recent years, making it easier for those with gluten-related disorders to maintain a balanced diet.
In the Philippines, awareness of gluten-related disorders and the availability of gluten-free products have been steadily increasing. Many supermarkets now offer a range of gluten-free options, including gluten-free bread, pasta, flour, and snacks. Additionally, some restaurants and cafes in the city provide gluten-free menus or options to cater to customers with dietary restrictions.
Gluten may be a small protein, but its impact on health can be big, especially for those with gluten-related conditions. By understanding where gluten hides and choosing gluten-free alternatives, Filipinos can embrace a healthier, happier lifestyle, one delicious bite at a time.