Gluten allergy, gluten intolerance, celiac and bio seitan?

2% of the world population suffer from gluten intolerance. Gluten is a protein found in wheat and spelt and some other cereals such as rye, kamut, barley and oat. Its presence in oat is under discussion: although there is a strong resemblance, the proteins in oat strictly speaking are not gluten. This gluten can cause irritation and inflammation of the large intestine, resulting in disturbed absorption of food substances. People who suffer from gluten allergy or have sensitive intestines must therefore beware of products like seitan. However, people who don't tolerate rye, barley and oat, often find that they react well to spelt.

Seitan does not belong in a gluten free diet. Gluten free grains are quinoa, amaranth, millet, buckwheat and rice. Soy and coconut flour are gluten free as well. Gluten comes from Latin and means glue. It is in fact the glue protein in grains. Gluten is the composite of two amino acids called gliadin and glutenin. It is the gliadin fraction – which is soluble in alcohol – that causes gluten intolerance or celiac disease. The proportion of gluten in rye can be as much as 80%. Durum rye (triticum durum) or hard rye contains the highest proportion of gluten. Gluten will not dissolve in water. The official name for gluten allergy is celiac disease. Symptoms are chronic diarrhoea, tiredness, badly smelling excrements, intestinal spasms, bloating, anaemia, lack of appetite…
Cold pressed coconut oil has a particularly healing effect on the intestines and vegetable oil rich in omega-3 such as Amanprana oil (Okinawa omega) helps to counter inflammatory reactions.