What is Gluten and How Bad is It? Part 1/ Que es el Gluten y que tan Dañino es Parte 1

Gluten-Free-Bread (1)

What is Gluten

Gluten is a family of proteins found in grains like wheat, rye, spelt and barley.  Gluten is made up of two proteins,  glutenin and gliadin.  Gliadin is the one responsible for most of the negative health effects.

When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency (the name glu-ten is Latin derived from this glue-like property of wet dough)  this makes the dough elastic, gluten is also responsible for the chewiness of the food made from wheat such as pasta and gives bread the ability to rise when baked.  According to the Whole Grains Council, all wheat contains gluten, including wheat, barley, rye, triticale, spelt, kamut, faro, durum bulgur and semolina.

For some people this can cause problems, this includes celiac disease, gluten sensitivity, wheat allergy, skin problems, depression, abnormal inhumane functions  and some other diseases.  For a gluten free diet you can try amaranth, buckwheat, corn, millet, oats, quinoa and rice.


     El gluten es una familia de proteínas que se encuentran en granos como trigo, centeno, espelta y cebada. El gluten se compone de dos proteínas, glutenin y gliadin. Gliadin es el responsable de la mayoría de los efectos negativos sobre la salud.

     Cuando la harina se mezcla con agua, las proteínas del gluten forman una red pegajosa que tiene una consistencia pegajosa (el nombre glu-ten es latino derivado de esta cola-como la propiedad de la masa húmeda) esto hace que la masa elástica, el gluten también es responsable Para la masticación de la comida hecha de trigo como pasta y da pan la capacidad de elevarse cuando se hornea. Según el Whole Grains Council, todo el trigo contiene gluten, incluyendo trigo, cebada, centeno, triticale, espelta, kamut, faro, trigo duro y sémola.

     Para algunas personas esto puede causar problemas, esto incluye enfermedad celíaca, sensibilidad al gluten, alergia al trigo, problemas de piel, depresión, funciones inhumanas anormales y algunas otras enfermedades. Para una dieta libre de gluten puede probar amaranto, trigo sarraceno, maíz, mijo, avena, quinoa y arroz.

Published by Stephanie's Wellness

Stephanie's Wellness is a online vegan magazine that helps ladies to create a healthy relationship with mind, body & food. Here I share information about wellness, mindset, nutrition, and health. I also give workouts ideas and tips. I love to share recipes ideas that are healthier than the usual ones. I also share everything you need to have a healthy mindset, how to create routines, how to stay motivated, how to talk to your self and more. Also the magazine supports animal's sanctuaries and rescues and will be donating $0.25 from every issue sold to these places. Join the free FB Group: Stephanie's Wellness Community FB: @stephanieswellnessmag IG: @stephanieswellnessdotcom Follow Founder Stephanie IG: @iamstephaniellopez

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