Gluten-free gluten is a natural product

Gluten - one of the most protein-rich natural products. It consists of 40-65% of protein compounds, up to 20% is taken for starch and only 6-8% is fat. Among the inorganic elements, calcium and phosphorus predominate. Gluten is a substance that can be found in some cereals, namely: in wheat, mango, barley, oats, rye, couscous, and also in malt and starch.

Not as scary as he is painted

Dry gluten is a culinary product that is added not only to dough, but also to meat and dairy products such as sausages, ham, sausages and sausages, cutlets, pelmeni. It is also present in yoghurts as a taste enhancer, turning them into an "amazingly delicate" delicacy. It is highly contraindicated to use gluten only one category of people - carriers of the hereditary disease of celiac disease. However, modern science believes that many people suffer from a mildly expressed form of gluten intolerance. If after using flour products the stomach hurts, you need to go to the gastroenterologist. He will diagnose and prescribe a special diet, which involves the exclusion from the diet of products containing gluten. This normalizes metabolism.

Dietary issue

The main source from which the gluten enters the body is grain wheat. It is from her refuse for a special diet. Compared to antiquity, modern varieties of wheat have a high content of gluten, which makes our bread lighter, bulk and white. This explains why the flour diet of our ancestors did not cause such problems.

The gastroenterologist advises you to eat buckwheat, brown rice, millet, quinoa, corn or potatoes. Do not fail to read carefully the inscriptions on the labels of groceries in the store - gluten may be contained not only in products made from grain. Gluten, products filling, it is quite possible to find out in sauces with the addition of flour, in beer, vodka, in soy sauce, in brewer's yeast.

Corn product

Gluten corn is obtained in the process of processing the grain of this crop for starch and molasses. On the level of caloric content, it ranks second after nutrients and vegetable fats. Corn gluten protein contains a high concentration of important amino acids (methionine, cystine), which play an important role in the cultivation of farm animals and birds. A large amount of linoleic acid completely satisfies the need of avian young animals in essential fatty acids. A high concentration of pigment xanthophyll and carotenoids allows meat and egg producers to impart a saturated yellow color to the egg yolk, and the chickens' carcasses have a golden yellow color.

The technological process of obtaining dry corn gluten looks like this:

• Cleaning of grain from impurities and its soaking;
• Crushing and processing on hydrocyclones for separation of the embryo;
• Fine crushing to isolate starch;
• When refining, gluten particles are formed, which are associated with starch grains;
• Treatment on centrifugal separators to separate these products;
• Drying raw starch;
• Concentration of gluten, its drying.