Celiac Disease and Gluten Intolerance

The Presence of Gluten in Foods, Its Harms and Benefits ... Should Gluten Be Consumed?

Gluten is a family of proteins found in grains such as wheat, barley, and rye. Gluten causes the flour obtained from grains to be flexible when mixed with water, to swell when cooked, and to have a reticulated structure. Gluten has become a more important issue in our country, where foods such as bread and pastries are consumed a lot. Gluten-containing foods cannot be consumed by some people due to celiac disease, gluten intolerance.

Celiac disease is defined as the most severe form of gluten intolerance. Celiac disease, with an average of 1%, is an autoimmune disorder that causes the body to perceive gluten as invasive.

The presence of gluten must be indicated on food labels according to the "Turkish Food Codex Regulation on Food Labeling and Consumer Information". One of the first steps to be taken for gluten-free products is "gluten determination".

As the harms of celiac disease and gluten intolerance became known, some innovations have been made in the food industry. Gluten-free food production has been increasing recently.

Here are some examples of gluten-free products currently on the market.

- Gluten Free Flour
- Gluten Free Bread
- Gluten Free Cake
- Gluten Free Pasta
- Gluten Free Cocoa Food - Gluten Free Rice Flour
- Gluten Free Biscuit
- Gluten Free Corn Starch

Buckwheat is one of the most consumed products by people with celiac disease or gluten intolerance. Buckwheat, also known as "Greçka", is a broad-leaved plant with high-fiber, low-fat, gluten-free, grain-like seeds, which has been in great demand in recent years. Because it does not contain gluten, celiac patients consume products made from buckwheat flour.

Gluten-free nutrition has become a popular topic in the daily diet of many people for healthy eating, except for celiac patients. Gluten-free diets have recently been preferred for slimming or healthy purposes.

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