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Gluten, especially wheat gluten (seitan), is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. Gas, bloating and fatigue are common symptoms of gluten sensitivity. Gluten is a protein in wheat and a few other grains
It’s not bad for most people, but some have health conditions that make it hard for them to digest gluten. Gluten intolerance, or sensitivity, is when you feel sick after eating gluten Gluten is the name for proteins found in wheat, barley, and rye
Gluten is also added to foods as a thickening agent or to provide texture and flavor.
It helps foods maintain their shape, acting as a glue that holds food together. Gluten helps foods keep their shape It's found in grains such as wheat, barley and rye It's also found in crosses of these grains, such as a mix of wheat and rye called triticale.
Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough Without gluten, the dough would rip easily. Gluten is a protein found in wheat and other grains, and while most people can tolerate it well, those with celiac disease or a gluten sensitivity should avoid it
1 although it is common in foods like breads and pastas, gluten can also be in unexpected food items, like condiments and alcohol, so reading labels is necessary
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