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Many people avoid gluten, although they do not suffer from celiac disease also hypersensitivity to this ingredient and, from a medical point of view, does not exist no indications for the use of this specialized diet. It is estimated that even One-third of the people in the United States want gluten removed from the diet in ours the country is also seeing a significant increase in interest in the products gluten free. This topic was immediately picked up by food producers – to meet customer expectations, the market of food products significantly expanded to include gluten-free products (e.g. gluten-free bread, pasta, pizza, cookies, etc.).
What is gluten-free bread characterized by?
Since gluten is a protein found in wheat (i its varieties, e.g. in spelled), rye and barley, these products are excluded on a gluten-free diet. Therefore, traditional bread or pasta is not allowed.
Various types of bread are used for the production of gluten-free bread starches, e.g. gluten-free wheat, corn, potato, and flour naturally gluten-free (rice, corn). To such bread that it has proper taste and consistency are added, among others glucose and thickening ingredients, e.g. guar gum (E 412). As a result, a highly processed product is created.
From the research carried out by prof. Hanna Kunachowicz shows that gluten-free bread is generally inferior in value nutritional and sensory values compared to traditional bread. It contains less dietary fiber, minerals, B vitamins and protein.
It is also worth mentioning that the gluten-free dough is less flexible, inelastic and not very sticky. This, of course, makes it difficult to form, and the finished bread is brittle, dry, quickly hardens and rubs fresh. To to obtain a better structure, various additives are used, such as maltodextrins and hydrocolloids. As a result, we replace folding bread made of leaven, flour, water and salt, bread full of chemical additives.
Does gluten make you fat?
They often give up on products containing gluten people who want to lose weight. However, it is not gluten that makes you fat, but the ones contained in cookies or white bread, sugar and fats, and often the products with which We eat bread (e.g. fatty cheese or cold meats). So it is enough to switch to good quality bread, made from wholemeal flour, without any artificial additives and consume them with the appropriate products.
Pros for people with celiac disease
Of course, there is a certain group of people who have to exclude gluten from your diet, e.g. people suffering from celiac disease. For them now the prevailing fashion for a gluten-free diet can bring many benefits. Above The market of gluten-free products is being expanded for everyone, so people are not sick already doomed to 1 or 2 producers, they have a greater choice.
Secondly, and more importantly, thanks to this mod, manufacturers they compete strongly for the client, therefore they are looking for better and better solutions that will allow them to receive a gluten-free product, but whose nutritional value will be at a high level. So nowadays, you can find bread made from amaranth (amaranth), buckwheat, chestnut flour or legume flour – that is naturally gluten-free raw materials, high in protein and fiber, minerals and vitamins.
So, to buy or not to buy gluten-free products?
If someone absolutely wants to exclude gluten from their diet, first of all, he should do it wisely. There are many products naturally gluten-free (e.g. buckwheat, amaranth, rice, corn), which z they can successfully replace products made of gluten grains. Arose also many gluten-free recipes (e.g. buckwheat bread) that you can Prepare yourself at home, without adding any artificial additives. Of course, this does not exclude supporting yourself with ready-made gluten-free products, but keep in mind that gluten-free does not equal healthy – therefore also in that case, read labels and choose valuable products.
The photo comes from: flickr.com