- Category: Anita Burns, Editor
- Written by Anita Burns
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According to people who track this sort of thing, Gluten intolerance is rampant. I've read that many people don't know what's wrong with them, they just feel awful, have rashes, migraines, digestive problems, joint pain, weakness, and a host of other symptoms. The lucky ones figure out that they have a problem with gluten or wheat.
What is gluten? It is a protein in wheat, barley, and oats that makes our bread rise to a light, elastic loaf instead of a brick. It holds pasta together. If you've ever eaten rice pasta, you know how mushy it can get. Rice has no gluten. Gluten is the stretchy stuff that helps traps yeast bubbles in rising bread dough. Without it, bread is dense, heavy, and crumbly.
I spent years not being able to eat anything with wheat. At first, I thought it was gluten intolerance, but it turned out to be an actual wheat intolerance instead. I discovered this when I started eating Spelt and Kamut breads and had no bad reactions. AHA! It's the wheat. Spelt and Kamut have gluten. What's the difference?