Corn is a gluten-free grain, but not all corn-based products are safe for those with celiac disease or gluten intolerance due to added gluten-containing ingredients. Quinoa, amaranth, and other alternative grains are also gluten-free options. Careful ingredient reading is crucial.
Gluten is a protein found in several grains including oats, wheat and barley. Despite some conflicting claims, there is no gluten in corn, a grain that is also known as corn. The conflict arose due to the fact that not all corn products are safe for people with celiac disease or gluten intolerance. Many corn-based ready-to-eat products also contain ingredients that contain gluten. It is therefore very important that ingredient lists are studied before purchasing any corn-based food product for a gluten intolerant person. There is no natural gluten in corn, quinoa or amaranth, among other alternative grains.
Celiac disease is an immunity-related disease with no cure other than managing your gluten intake. The disease affects the small intestine, limiting the intake of nutrients from food. Some symptoms of celiac disease include vomiting or nausea, abdominal discomfort including digestive problems, and weight loss with the risk of malnutrition. Even a small amount of gluten can trigger these symptoms in those who are protein intolerant and it is therefore essential that only gluten-free foods are used in the daily diet.
The precise factor in the protein that causes the reaction in people with celiac disease is a component known as the prolamin moiety. Different grains contain different prolamin fractions as part of their gluten content. For example, oats contain the avenin moiety, while the wheat-based prolamin moiety is known as gliadin. Since there is no gluten in corn, there is not even a fraction of prolamin and therefore there is no risk for those with gluten intolerance.
Of course, there is no gluten in corn in its raw, prepared or ground form. Care should be taken when corn or corn has been combined with another ingredient that contains gluten. This occurrence is most common in commercially available corn grains where the grain is often blended with malt extracted from barley grain. Barley is one of the grains that contains a gluten protein; in this case, it is the prolamin fraction, horde.
Corn isn’t the only available alternative to gluten-containing grains. Quinoa and amaranth are both very healthy and nutritious grains that are gluten free and can be used in a multitude of food applications. There is also no gluten in corn or cornmeal, which can be used in baking. Other flours such as millet flour, buckwheat flour and rice flour are also good alternatives to wheat and oat products. Not all gluten-free products are marketed as such, so it’s important to have a good understanding of ingredients that are gluten-free.
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