(An earlier version was posted in April 2019. Updated November 2019)
What Is Gluten?
Gluten is a family of proteins found in grains like wheat, spelt, rye and barley. It consists of two main proteins, glutenin and gliadin. Gluten is the component of grains that helps them bind together, like when you roll out a roti (Indian flatbread) or while making bread.
Gluten-containing food are
- Roti made with wheat (Atta, maida)
- Bread
- Biscuits
- Cakes
- Semolina (Sooji)
- Pasta
- Couscous
- Oats
- Tabbouleh
- Many processed food contains gluten …..hidden gluten. These may not be obvious sources but relevant nonetheless. Commonest are soups, and sauces, gravy thickeners in restaurants, the coating (breading) in chicken nuggets, Indian-Chinese food from your neighbourhood pushcart. (Which possibly contains MSG too!)
What Is Non-Celiac Gluten Sensitivity (NCGS)?
Non-celiac gluten sensitivity (NCGS) is a condition where you have abnormal symptoms within a few hours or days of eating gluten-containing food, but you do not have Celiac Disease or wheat allergy. (1) Ref. Your symptoms go away when you stop eating gluten-containing food, but they recur within hours or days of eating gluten again.
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