Is there gluten in corn?

gluten is a protein that is found in several grains including oats, wheat and barley. Despite some contradictory statements, there is no gluten in corn, grain, which is also known as corn. The conflict arose due to the fact that not all corn -based products are safe for people with celiac disease or gluten intolerance. Several off-the-Shalf products made from corn base also contain ingredients that contain gluten. It is therefore very important that the lists of ingredients study before buying any food product based on corn for a person who is an intolerant gluten. There is no naturally occurring gluten in corn, quinoa or amaranth, including alternative grains. The disease affects the small intestine and limits nutrient intake from food. Some symptoms of celiac disease include vomiting or nausea, abdominal discomfort, including the digestive edition of weight loss with the risk of malnutrition. Even a small amount of gluten can cause these symptoms in those who do not tolerateProtein, and therefore it is essential that only gluten -free foods are used in their daily diet.

The precise protein factor that causes a reaction in people suffering from celiac disease is a component known as a prolamin fraction. Different grains contain different prolamin fractions as part of their gluten content. For example, oats contain fractional avenin, while the fraction of wheat is known as gliadin. Since there is no gluten in corn, there is no proclamine fraction, and therefore no risk to those who have gluten intolerance.

Naturally, no gluten is in its raw, prepared or milled form. If caution needs to be caution, it is when corn or corn has been combined with another component thobs gluten. This occurrence is most common in commercially available corn cereals, where the grain is often mixed with extracted mallet from barley. Barley is one of the grains thatý contains gluten; In this case, it is a prolamin fraction, Hordein.

corn is not the only available alternative to the grains containing gluten. Quinoa and amaranth are very healthy, nutritious grains that do not contain gluten and can be used in many food applications. There is also no gluten in corn or corn flour that can be used for baking. Other flour, such as millet, buckwheat flour and rice flour, are also viable alternatives to wheat and oat products. Not all gluten -free products are sold as such, so it is important to have a good understanding of gluten -free components.