keto breakfast potatoes
The primarily prolamins in wheat are glutenin and gliadin, and the main prolamin in barley is hordein. [1]Gluten proteins like glutenin have elastic properties, making them a preferred choice for baked goods. Some manufacturers add
extra gluten to food products to increase the rise, strength, and shelf life. Surprisingly, today Westerners on a modern diet consume around 5-20
grams of gluten per day. [2]Protease enzymes in your digestive tract break down proteins. Gluten proteins are resistant to protease enzymes, so they aren’t digested properly, which can lead to larger molecules and units of amino acids crossing over through the intestinal walls and into the rest of your body. When these larger molecules cross through the intestinal walls into the body, it triggers immune responses that could be a causative factor in various gluten-related conditions, including Celiac disease. Gluten IntoleranceGluten intolerance is the umbrella term for three conditions: celiac disease, wheat allergy, and gluten sensitivity. What Is a Wheat Allergy?Wheat allergy is common in children and involves an abnormal immune response to certain proteins in wheat and wheat products. After ingesting wheat or wheat flour, symptoms of a wheat allergy include nausea, skin reactions, and even life-threatening anaphylaxis–an allergic reaction resulting in a narrowing of the airways and breathing difficulty. Celiac disease and wheat allergy are different, but it’s possible for someone to have both conditions.
