Understanding Gluten: What Foods Contain It and Why We Should Be Mindful

Indian cuisine is a beloved meal that is not only nutritious but also rich in flavor. The spices and curry dishes in this cuisine draw many diners. You can easily find it in takeout restaurants. If you enjoy gluten-containing foods, you can choose from a variety of items:

Gluten in Indian Cuisine

If you're a fan of gluten-rich dishes, you can indulge in meat-based options like butter chicken and tandoori chicken, which feature standard wheat based products as a base. Other choices include various breads made from wheat such as naan and roti, along with various dairy items. Tandoori dishes, baked in a round clay oven often featuring chicken with Greek cheese, spinach, and tofu, combined with ghobi (cauliflower), potatoes, and spinach, are a delightful mix of ingredients. The spices used in these dishes include garam masala, garlic, tomatoes, onions, and yogurt, which are all cooked with potatoes and vegetables.

Understanding Gluten

Gluten is a protein found in wheat, rye, and barley. It is the protein that gives leavened bread its structure and elasticity, giving it the characteristic texture with small holes. If you have celiac disease, the only reason to exclude gluten from your diet is that your body is unable to digest gluten properly, leading to inflammation and damage to the small intestine.

If you do not have celiac disease or another gluten intolerance, you do not need to be overly careful with gluten. Most people who follow a gluten-free diet do not need to do so medically. It is often a fad or health trend rather than a necessary dietary change.

Gluten in Detail

Gluten is a complex protein that is crucial in baking, providing the elasticity that is essential for bread to rise. When you mix a handful of flour with water and form a dough, the protein is what forms the structure when you massage the dough under running water. What remains is a rubbery material, which is gluten. It is the gluten that gives bread its characteristic texture and structure.

For some people, gluten can cause an adverse reaction. If you have celiac disease, consuming gluten can trigger an immune response that causes inflammation in your small intestine, leading to the atrophy of the intestinal lining and a reduction in digestive enzymes necessary for nutrient absorption. A gluten-free diet can help repair this damage and restore the gut.

Conclusion

Gluten is an important protein found in many grains, including wheat and rye. While most people can safely include it in their diet, those with celiac disease or gluten intolerance should avoid it to prevent adverse health effects. For the vast majority of people, however, enjoying a variety of foods, including those containing gluten, is perfectly safe and beneficial.

Remember, if you suspect a gluten intolerance or celiac disease, it is important to consult a healthcare professional for a proper diagnosis and dietary advice. Following a gluten-free diet when not necessary can lead to unnecessary restrictions and potential nutritional deficiencies.