Glutens
Gliadin
Diet, Gluten-Free
Dermatitis Herpetiformis
Triticum
Transglutaminases
Jejunum
Reticulin
HLA-DQ Antigens
Intestinal Mucosa
Zea mays
Bread
Prolamins
Dietary Proteins
Duodenum
Immunoglobulin A
Cerebellar Ataxia
Diet Therapy
Intestine, Small
The widening spectrum of celiac disease. (1/730)
Celiac disease is a permanent intolerance to ingested gluten that results in immunologically mediated inflammatory damage to the small-intestinal mucosa. Celiac disease is associated with both human leukocyte antigen (HLA) and non-HLA genes and with other immune disorders, notably juvenile diabetes and thyroid disease. The classic sprue syndrome of steatorrhea and malnutrition coupled with multiple deficiency states may be less common than more subtle and often monosymptomatic presentations of the disease. Diverse problems such as dental anomalies, short stature, osteopenic bone disease, lactose intolerance, infertility, and nonspecific abdominal pain among many others may be the only manifestations of celiac disease. The rate at which celiac disease is diagnosed depends on the level of suspicion for the disease. Although diagnosis relies on intestinal biopsy findings, serologic tests are useful as screening tools and as an adjunct to diagnosis. The treatment of celiac disease is lifelong avoidance of dietary gluten. Gluten-free diets are now readily achievable with appropriate professional instruction and community support. Both benign and malignant complications of celiac disease occur but these can often be avoided by early diagnosis and compliance with a gluten-free diet. (+info)Small angle X-ray scattering of wheat seed-storage proteins: alpha-, gamma- and omega-gliadins and the high molecular weight (HMW) subunits of glutenin. (2/730)
Small angle X-ray scattering in solution was performed on seed-storage proteins from wheat. Three different groups of gliadins (alpha-, gamma- and omega-) and a high molecular weight (HMW) subunit of glutenin (1Bx20) were studied to determine molecular size parameters. All the gliadins could be modelled as prolate ellipsoids with extended conformations. The HMW subunit existed as a highly extended rod-like particle in solution with a length of about 69 nm and a diameter of about 6.4 nm. Specific aggregation effects were observed which may reflect mechanisms of self-assembly that contribute to the unique viscoelastic properties of wheat dough. (+info)Urinary outputs of oxalate, calcium, and magnesium in children with intestinal disorders. Potential cause of renal calculi. (3/730)
24-hour urinary outputs of oxalate, calcium, and magnesium have been determined in a total of 62 children aged 3 months to 17 years who fell into the following groups: (i) 16 normal controls, (ii) 3 with primary hyperoxaluria, (iii) 9 with small and/or large intestinal resections, (iv) 9 with untreated coeliac disease, (v) 5 with pancreatic dysfunction, and (vi) a miscellaneous group of 20 children with a variety of intestinal disorders. Taken as a whole, 58% of patients with intestinal disorders had hyperoxaluria, and of these 7% had urinary outputs of oxalate which fell within the range seen in primary hyperoxaluria. The proportion of children with hyperoxaluria in the different diagnostic groups was as follows: intestinal resections (78%), coeliac disease (67%), pancreatic dysfunction (80%), and miscellaneous (45%). 35% of the patients with hyperoxaluria had hypercalciuria, whereas magnesium excretion was normal in all subjects studied. In 2 patients treatment of the underlying condition was accompanied by a return of oxalate excretion to normal. These results indicate that hyperoxaluria and hypercalciuria are common in children with a variety of intestinal disorders, and that such children may be at risk of developing renal calculi without early diagnosis and treatment. (+info)Barley BLZ2, a seed-specific bZIP protein that interacts with BLZ1 in vivo and activates transcription from the GCN4-like motif of B-hordein promoters in barley endosperm. (4/730)
A barley endosperm cDNA, encoding a DNA-binding protein of the bZIP class of transcription factors, BLZ2, has been characterized. The Blz2 mRNA expression is restricted to the endosperm, where it precedes that of the hordein genes. BLZ2, expressed in bacteria, binds specifically to the GCN4-like motif (GLM; 5'-GTGAGTCAT-3') in a 43-base pair oligonucleotide derived from the promoter region of a Hor-2 gene (B1-hordein). This oligonucleotide also includes the prolamin box (PB; 5'-TGTAAAG-3'). Binding by BLZ2 is prevented when the GLM is mutated to 5'-GTGctTCtc-3' but not when mutations affect the PB. The BLZ2 protein is a potent transcriptional activator in a yeast two-hybrid system where it dimerizes with BLZ1, a barley bZIP protein encoded by the ubiquitously expressed Blz1 gene. Transient expression experiments in co-bombarded developing barley endosperms demonstrate that BLZ2 transactivates transcription from the GLM of the Hor-2 gene promoter and that this activation is also partially dependent on the presence of an intact PB. A drastic decrease in GUS activity is observed in co-bombarded barley endosperms when using as effectors equimolar mixtures of Blz2 and Blz1 in antisense constructs. These results strongly implicate the endosperm-specific BLZ2 protein from barley, either as a homodimer or as a heterodimer with BLZ1, as an important transcriptional activator of seed storage protein genes containing the GLM in their promoters. (+info)Measurement of gluten using a monoclonal antibody to a coeliac toxic peptide of A-gliadin. (5/730)
BACKGROUND: Future European Community regulations will require a sensitive and specific assay for measurement of coeliac toxic gluten proteins in foods marketed as gluten-free. To avoid spurious cross reactions with non-toxic proteins, specific antibodies and target antigens are required. A synthetic 19 amino acid peptide of A gliadin has been shown to cause deterioration in the morphology of small intestinal biopsy specimens of coeliac patients in remission. AIMS: To develop an assay for detection of gluten in foods, based on measurement of a known toxic peptide. METHODS: A monoclonal antibody raised against the toxic A gliadin peptide, with a polyclonal anti-unfractionated gliadin capture antibody, was used to develop a double sandwich enzyme linked immunosorbent assay (ELISA) for the measurement of gluten in foods. RESULTS: Standard curves for gliadin and for rye, barley, and oat prolamins were produced. The sensitivity of the assay was 4 ng/ml of gliadin, 500 ng/ml for rye prolamins, and 1000 ng/ml for oat and barley prolamins. The assay could detect gluten in cooked foods, although at reduced sensitivity. Prolamins from coeliac non-toxic rice, maize, millet, and sorghum did not cross react in the assay. A variety of commercially available gluten-free foods were analysed; small quantities of gluten were detected in some products. CONCLUSION: The assay may form the basis of a sensitive method for measurement of gluten in foods for consumption by patients with coeliac disease. (+info)Changing jejunal gamma delta T cell receptor (TCR)-bearing intraepithelial lymphocyte density in coeliac disease. (6/730)
The function of jejunal intraepithelial gamma delta+ T cells is obscure, but they are commonly implicated as playing a role in inflammatory and autoimmune conditions. In coeliac disease (CoD), there are controversial reports as to gluten dependency of these cells. We have now studied the small bowel mucosal intraepithelial T cell densities, and the ratios of gamma delta+ to CD3+ T cells and gamma delta+ to alpha beta+ T cells during early disease development and on a gluten-free diet. Nine children initially excluded for CoD were followed up and rebiopsy after 0.8-4.5 years showed mucosal deterioration. Further, 21 biopsy specimens from newly diagnosed CoD patients were studied, together with 20 specimens taken from children on a gluten-free diet. During CoD development the density of gamma delta+ and alpha beta+ T cells as well as the ratios of gamma delta+ to CD3+ T cells and gamma delta+ to alpha beta+ T cells increased. In the latent stage of CoD when the small bowel mucosal architecture was still normal, two children had clearly normal densities of gamma delta+ (< 2.5 cells/100 epithelial cells) and alpha beta+ (< 25.0 cells/100 epithelial cells) T cells, and low ratios as well. In patients with newly diagnosed CoD the densities decreased significantly on a long-term gluten-free diet. We conclude that the density of intraepithelial gamma delta+ T cells as well as alphabeta+ T cells in CoD is gluten-dependent. CoD can develop in a child ingesting normal amounts of gluten and having normal jejunal mucosal morphology on biopsy and a normal density of gamma delta+ T cells. (+info)Absence of epithelial immunoglobulin A transport, with increased mucosal leakiness, in polymeric immunoglobulin receptor/secretory component-deficient mice. (7/730)
Mucosal surfaces are protected specifically by secretory immunoglobulin A (SIgA) and SIgM generated through external translocation of locally produced dimeric IgA and pentameric IgM. Their active transport is mediated by the epithelial polymeric Ig receptor (pIgR), also called the transmembrane secretory component. Paracellular passive external transfer of systemic and locally produced antibodies also provides mucosal protection, making the biological importance of secretory immunity difficult to assess. Here we report complete lack of active external IgA and IgM translocation in pIgR knockout mice, indicating no redundancy in epithelial transport mechanisms. The knockout mice were of normal size and fertility but had increased serum IgG levels, including antibodies to Escherichia coli, suggesting undue triggering of systemic immunity. Deterioration of their epithelial barrier function in the absence of SIgA (and SIgM) was further attested to by elevated levels of albumin in their saliva and feces, reflecting leakage of serum proteins. Thus, SIgA did not appear to be essential for health under the antigen exposure conditions of these experimental animals. Nevertheless, our results showed that SIgA contributes to maintenance of mucosal homeostasis. Production of SIgA might therefore be a variable in the initiation of human immunopathology such as inflammatory bowel disease or gluten-sensitive enteropathy. (+info)Prediction of protein cleavage sites by the barley cysteine endoproteases EP-A and EP-B based on the kinetics of synthetic peptide hydrolysis. (8/730)
Hordeins, the natural substrates of barley (Hordeum vulgare) cysteine endoproteases (EPs), were isolated as protein bodies and degraded by purified EP-B from green barley malt. Cleavage specificity was determined by synthesizing internally quenched, fluorogenic tetrapeptide substrates of the general formula 2-aminobenzoyl-P(2)-P(1)-P(1)'-P(2)' 1-tyrosine(NO(2))-aspartate. The barley EPs preferred neutral amino acids with large aliphatic and nonpolar (leucine, valine, isoleucine, and methionine) or aromatic (phenylalanine, tyrosine, and tryptophan) side chains at P(2), and showed less specificity at P(1), although asparagine, aspartate, valine, and isoleucine were particularly unfavorable. Peptides with proline at P(1) or P(1)' were extremely poor substrates. Cleavage sites with EP-A and EP-B preferred substrate sequences are found in hordeins, their natural substrates. The substrate specificity of EP-B with synthetic peptides was used successfully to predict the cleavage sites in the C-terminal extension of barley beta-amylase. When all of the primary cleavage sites in C hordein, which occur mainly in the N- and C-terminal domains, were removed by site-directed mutagenesis, the resulting protein was degraded 112 times more slowly than wild-type C hordein. We suggest that removal of the C hordein terminal domains is necessary for unfolding of the beta-reverse turn helix of the central repeat domain, which then becomes more susceptible to proteolytic attack by EP-B. (+info)"Gluten" is not strictly defined as a medical term, but it refers to a group of proteins found in certain grains, including wheat, barley, and rye. Gluten gives these grains their elasticity and helps them maintain their shape, making it possible to bake breads and other baked goods.
From a medical perspective, gluten is significant because some people have adverse reactions to it. The two main conditions related to gluten are celiac disease and non-celiac gluten sensitivity. In both cases, consuming gluten can lead to various symptoms such as gastrointestinal distress, fatigue, and skin rashes.
Celiac disease is an autoimmune disorder where the ingestion of gluten causes damage to the small intestine lining, impairing nutrient absorption. On the other hand, non-celiac gluten sensitivity does not involve an immune response or intestinal damage but can still cause uncomfortable symptoms in some individuals.
It is essential to understand that a gluten-free diet should be medically recommended and supervised by healthcare professionals for those diagnosed with celiac disease or non-celiac gluten sensitivity, as it may lead to nutritional deficiencies if not properly managed.
Gliadin is a protein fraction found in gluten, a complex protein that's present in certain grains such as wheat, barley, and rye. It is particularly known for its role in celiac disease, a disorder where the ingestion of gluten leads to an immune response that damages the lining of the small intestine.
Gliadin, along with another protein fraction called glutenin, makes up gluten. Gliadin is responsible for the elastic properties of dough. When water is added to flour and mixed, these proteins form a sticky network that gives dough its characteristic texture and allows it to rise and maintain its shape during baking.
In individuals with celiac disease, the immune system recognizes gliadin as a foreign invader and mounts an immune response against it. This response leads to inflammation and damage in the small intestine, preventing the absorption of nutrients from food. Over time, this can lead to various health complications if not properly managed through a gluten-free diet.
A gluten-free diet is a diet that excludes the consumption of gluten, a protein found in wheat, barley, and rye. This type of diet is often recommended for individuals with celiac disease, non-celiac gluten sensitivity, or wheat allergies. Adhering to a strict gluten-free diet can help manage symptoms, heal intestinal damage, and prevent further complications associated with these conditions.
The medical definition of 'Diet, Gluten-Free' includes:
1. Celiac Disease: An autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. Following a gluten-free diet is crucial for individuals with celiac disease to prevent symptoms and associated health complications.
2. Non-Celiac Gluten Sensitivity (NCGS): A condition where individuals experience adverse reactions to gluten, but do not test positive for celiac disease or wheat allergy. A gluten-free diet can help alleviate symptoms in those with NCGS.
3. Wheat Allergy: An allergic reaction to proteins found in wheat, which may include gluten. Excluding gluten from the diet can help manage symptoms in individuals with wheat allergy.
4. Dermatitis Herpetiformis (DH): A skin manifestation of celiac disease characterized by an itchy, blistering rash. A gluten-free diet is often recommended to control DH symptoms and prevent intestinal damage.
5. Gluten Ataxia: A neurological disorder associated with celiac disease where gluten ingestion can cause issues with balance, coordination, and speech. A gluten-free diet may help improve these symptoms in individuals with gluten ataxia.
It is essential to consult a healthcare professional or a registered dietitian for guidance on following a gluten-free diet to ensure proper nutrition and to avoid cross-contamination from gluten sources.
Dermatitis herpetiformis (DH) is a chronic, autoimmune blistering skin disorder that is characterized by the presence of symmetrical, pruritic (itchy), papulo-vesicular (papules and small fluid-filled blisters) eruptions on the extensor surfaces of the body, such as the elbows, knees, buttocks, and shoulders. It is often associated with gluten sensitivity or celiac disease, a condition that causes an abnormal immune response to gluten, a protein found in wheat, barley, and rye.
The exact cause of DH is not fully understood, but it is believed to result from the interaction between genetic, environmental, and immunological factors. The disorder is characterized by the presence of IgA antibodies in the skin, which trigger an immune response that leads to the formation of the characteristic rash.
DH is typically treated with a gluten-free diet, which can help to control the symptoms and prevent complications such as malabsorption and nutritional deficiencies. Medications such as dapsone may also be used to control the itching and blistering associated with the disorder. In some cases, topical corticosteroids or other anti-inflammatory medications may be prescribed to help manage symptoms.
It is important to note that DH is a chronic condition that requires ongoing management and monitoring. People with DH should work closely with their healthcare provider to develop an appropriate treatment plan and monitor their progress over time.
"Triticum" is the genus name for a group of cereal grains that includes common wheat (T. aestivum), durum wheat (T. durum), and spelt (T. spelta). These grains are important sources of food for humans, providing carbohydrates, proteins, and various nutrients. They are used to make a variety of foods such as bread, pasta, and breakfast cereals. Triticum species are also known as "wheat" in layman's terms.
Transglutaminases are a family of enzymes that catalyze the post-translational modification of proteins by forming isopeptide bonds between the carboxamide group of peptide-bound glutamine residues and the ε-amino group of lysine residues. This process is known as transamidation or cross-linking. Transglutaminases play important roles in various biological processes, including cell signaling, differentiation, apoptosis, and tissue repair. There are several types of transglutaminases, such as tissue transglutaminase (TG2), factor XIII, and blood coagulation factor XIIIA. Abnormal activity or expression of these enzymes has been implicated in various diseases, such as celiac disease, neurodegenerative disorders, and cancer.
The jejunum is the middle section of the small intestine, located between the duodenum and the ileum. It is responsible for the majority of nutrient absorption that occurs in the small intestine, particularly carbohydrates, proteins, and some fats. The jejunum is characterized by its smooth muscle structure, which allows it to contract and mix food with digestive enzymes and absorb nutrients through its extensive network of finger-like projections called villi.
The jejunum is also lined with microvilli, which further increase the surface area available for absorption. Additionally, the jejunum contains numerous lymphatic vessels called lacteals, which help to absorb fats and fat-soluble vitamins into the bloodstream. Overall, the jejunum plays a critical role in the digestion and absorption of nutrients from food.
Reticulin is a type of protein fiber that forms part of the extracellular matrix in various connective tissues in the body. It is composed of collagenous and non-collagenous proteins, and it has a reticular or network-like structure when viewed under a microscope. In histology (the study of the microscopic structure of tissues), reticulin fibers are often stained to help identify certain types of cells or structures.
In particular, reticulin fibers are often found in close association with certain types of cells, such as hematopoietic stem cells and neurons. They provide structural support and help regulate the function of these cells. In addition, reticulin fibers play a role in the immune response, wound healing, and tissue repair.
Abnormal accumulations of reticulin fibers can be seen in various disease states, such as fibrosis (excessive scarring) and certain types of cancer. For example, increased reticulin fibers are often found in the liver in patients with cirrhosis, a condition characterized by extensive scarring and damage to the liver. Similarly, abnormal reticulin fiber deposition is seen in some forms of lymphoma, a type of cancer that affects the lymphatic system.
Wheat hypersensitivity is a general term that refers to adverse reactions to wheat proteins. It can be divided into two main types: food allergies and non-celiac gluten or wheat sensitivity (NCGWS).
1. Food Allergy: This is an immune-mediated reaction to one or more wheat proteins, such as gliadin, glutenin, albumin, and globulin. In this case, the body's immune system mistakenly identifies these proteins as harmful and produces antibodies (IgE) against them. This can lead to symptoms like hives, swelling, itching, difficulty breathing, or anaphylaxis shortly after ingesting wheat.
2. Non-Celiac Gluten or Wheat Sensitivity: This is a non-immune mediated reaction to wheat proteins, where the body does not produce IgE antibodies. The exact mechanisms are not fully understood, but it's believed that other components of wheat, such as fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) or amylase-trypsin inhibitors (ATIs), may contribute to the symptoms. These can include gastrointestinal issues like bloating, diarrhea, and stomach pain, as well as non-gastrointestinal symptoms such as fatigue, headaches, and joint pain. Unlike celiac disease, NCGWS does not cause damage to the small intestine.
HLA-DQ antigens are a type of human leukocyte antigen (HLA) that are found on the surface of cells in our body. They are a part of the major histocompatibility complex (MHC) class II molecules, which play a crucial role in the immune system by presenting pieces of proteins from outside the cell to CD4+ T cells, also known as helper T cells. This presentation process is essential for initiating an appropriate immune response against potentially harmful pathogens such as bacteria and viruses.
HLA-DQ antigens are encoded by genes located on chromosome 6p21.3 in the HLA region. Each individual inherits a pair of HLA-DQ genes, one from each parent, which can result in various combinations of HLA-DQ alleles. These genetic variations contribute to the diversity of immune responses among different individuals.
HLA-DQ antigens consist of two noncovalently associated polypeptide chains: an alpha (DQA) chain and a beta (DQB) chain. There are several isotypes of HLA-DQ antigens, including DQ1, DQ2, DQ3, DQ4, DQ5, DQ6, DQ7, DQ8, and DQ9, which are determined by the specific combination of DQA and DQB alleles.
Certain HLA-DQ genotypes have been associated with an increased risk of developing certain autoimmune diseases, such as celiac disease (DQ2 and DQ8), type 1 diabetes (DQ2, DQ8), and rheumatoid arthritis (DQ4). Understanding the role of HLA-DQ antigens in these conditions can provide valuable insights into disease pathogenesis and potential therapeutic targets.
The intestinal mucosa is the innermost layer of the intestines, which comes into direct contact with digested food and microbes. It is a specialized epithelial tissue that plays crucial roles in nutrient absorption, barrier function, and immune defense. The intestinal mucosa is composed of several cell types, including absorptive enterocytes, mucus-secreting goblet cells, hormone-producing enteroendocrine cells, and immune cells such as lymphocytes and macrophages.
The surface of the intestinal mucosa is covered by a single layer of epithelial cells, which are joined together by tight junctions to form a protective barrier against harmful substances and microorganisms. This barrier also allows for the selective absorption of nutrients into the bloodstream. The intestinal mucosa also contains numerous lymphoid follicles, known as Peyer's patches, which are involved in immune surveillance and defense against pathogens.
In addition to its role in absorption and immunity, the intestinal mucosa is also capable of producing hormones that regulate digestion and metabolism. Dysfunction of the intestinal mucosa can lead to various gastrointestinal disorders, such as inflammatory bowel disease, celiac disease, and food allergies.
I'm sorry for any confusion, but "flour" is not a medical term. It is a powder made by grinding raw grains, roots, beans, nuts, or seeds. The most common type is wheat flour, which is made from grinding wheat grains. Flour is a primary ingredient in many foods such as bread, pasta, and baked goods. I hope this clarifies any confusion! If you have any medical questions, I'd be happy to help.
'Zea mays' is the biological name for corn or maize, which is not typically considered a medical term. However, corn or maize can have medical relevance in certain contexts. For example, cornstarch is sometimes used as a diluent for medications and is also a component of some skin products. Corn oil may be found in topical ointments and creams. In addition, some people may have allergic reactions to corn or corn-derived products. But generally speaking, 'Zea mays' itself does not have a specific medical definition.
I apologize, but "bread" is a common food item and not a medical term. It is typically made from flour, water, yeast, and salt, and is baked at high temperatures. There is no medical definition for bread. If you have any specific concerns about bread or its ingredients in relation to your health, I would be happy to try to help address those.
Animal feed refers to any substance or mixture of substances, whether processed, unprocessed, or partially processed, which is intended to be used as food for animals, including fish, without further processing. It includes ingredients such as grains, hay, straw, oilseed meals, and by-products from the milling, processing, and manufacturing industries. Animal feed can be in the form of pellets, crumbles, mash, or other forms, and is used to provide nutrients such as energy, protein, fiber, vitamins, and minerals to support the growth, reproduction, and maintenance of animals. It's important to note that animal feed must be safe, nutritious, and properly labeled to ensure the health and well-being of the animals that consume it.
Prolamins are a type of protein found in various grains, such as wheat, rye, barley, and oats. They are rich in the amino acid proline and are soluble in alcohol but not water. Prolamins make up about 30-50% of the total protein content in these grains.
In wheat, the main prolamin is gliadin, which is responsible for triggering celiac disease, an autoimmune disorder that affects the small intestine. When people with celiac disease consume gluten (a protein found in wheat, rye, and barley), their immune system reacts to the gliadin component of gluten, causing damage to the lining of the small intestine. This can lead to various symptoms such as diarrhea, bloating, fatigue, and malnutrition.
Therefore, prolamins are important proteins to consider in the context of food intolerances and allergies, particularly for those with celiac disease or non-celiac gluten sensitivity.
Enzyme therapy refers to the use of enzymes as a medical treatment. Enzymes are proteins that help speed up chemical reactions in the body. In enzyme therapy, specific enzymes are administered to help support and optimize various biological processes.
There are several types of enzyme therapies, including:
1. Systemic enzyme therapy: This involves taking enzymes orally, so they can be absorbed into the bloodstream and exert their effects throughout the body. Systemic enzymes may help reduce inflammation, support immune function, and improve circulation.
2. Digestive enzyme therapy: This type of enzyme therapy involves taking enzymes to aid in digestion. Digestive enzymes help break down food into smaller molecules, making it easier for the body to absorb nutrients.
3. Topical enzyme therapy: Enzymes can also be applied directly to the skin to help promote healing and reduce inflammation. This type of enzyme therapy is often used in the treatment of wounds, burns, and other skin conditions.
It's important to note that while some studies suggest that enzyme therapy may be beneficial for certain health conditions, more research is needed to fully understand its potential benefits and risks. As with any medical treatment, it's important to consult with a healthcare provider before starting enzyme therapy.
Dietary proteins are sources of protein that come from the foods we eat. Protein is an essential nutrient for the human body, required for various bodily functions such as growth, repair, and immune function. Dietary proteins are broken down into amino acids during digestion, which are then absorbed and used to synthesize new proteins in the body.
Dietary proteins can be classified as complete or incomplete based on their essential amino acid content. Complete proteins contain all nine essential amino acids that cannot be produced by the human body and must be obtained through the diet. Examples of complete protein sources include meat, poultry, fish, eggs, dairy products, soy, and quinoa.
Incomplete proteins lack one or more essential amino acids and are typically found in plant-based foods such as grains, legumes, nuts, and seeds. However, by combining different incomplete protein sources, it is possible to obtain all the essential amino acids needed for a complete protein diet. This concept is known as complementary proteins.
It's important to note that while dietary proteins are essential for good health, excessive protein intake can have negative effects on the body, such as increased stress on the kidneys and bones. Therefore, it's recommended to consume protein in moderation as part of a balanced and varied diet.
The duodenum is the first part of the small intestine, immediately following the stomach. It is a C-shaped structure that is about 10-12 inches long and is responsible for continuing the digestion process that begins in the stomach. The duodenum receives partially digested food from the stomach through the pyloric valve and mixes it with digestive enzymes and bile produced by the pancreas and liver, respectively. These enzymes help break down proteins, fats, and carbohydrates into smaller molecules, allowing for efficient absorption in the remaining sections of the small intestine.
Immunoglobulin A (IgA) is a type of antibody that plays a crucial role in the immune function of the human body. It is primarily found in external secretions, such as saliva, tears, breast milk, and sweat, as well as in mucous membranes lining the respiratory and gastrointestinal tracts. IgA exists in two forms: a monomeric form found in serum and a polymeric form found in secretions.
The primary function of IgA is to provide immune protection at mucosal surfaces, which are exposed to various environmental antigens, such as bacteria, viruses, parasites, and allergens. By doing so, it helps prevent the entry and colonization of pathogens into the body, reducing the risk of infections and inflammation.
IgA functions by binding to antigens present on the surface of pathogens or allergens, forming immune complexes that can neutralize their activity. These complexes are then transported across the epithelial cells lining mucosal surfaces and released into the lumen, where they prevent the adherence and invasion of pathogens.
In summary, Immunoglobulin A (IgA) is a vital antibody that provides immune defense at mucosal surfaces by neutralizing and preventing the entry of harmful antigens into the body.
Cerebellar ataxia is a type of ataxia, which refers to a group of disorders that cause difficulties with coordination and movement. Cerebellar ataxia specifically involves the cerebellum, which is the part of the brain responsible for maintaining balance, coordinating muscle movements, and regulating speech and eye movements.
The symptoms of cerebellar ataxia may include:
* Unsteady gait or difficulty walking
* Poor coordination of limb movements
* Tremors or shakiness, especially in the hands
* Slurred or irregular speech
* Abnormal eye movements, such as nystagmus (rapid, involuntary movement of the eyes)
* Difficulty with fine motor tasks, such as writing or buttoning a shirt
Cerebellar ataxia can be caused by a variety of underlying conditions, including:
* Genetic disorders, such as spinocerebellar ataxia or Friedreich's ataxia
* Brain injury or trauma
* Stroke or brain hemorrhage
* Infections, such as meningitis or encephalitis
* Exposure to toxins, such as alcohol or certain medications
* Tumors or other growths in the brain
Treatment for cerebellar ataxia depends on the underlying cause. In some cases, there may be no cure, and treatment is focused on managing symptoms and improving quality of life. Physical therapy, occupational therapy, and speech therapy can help improve coordination, balance, and communication skills. Medications may also be used to treat specific symptoms, such as tremors or muscle spasticity. In some cases, surgery may be recommended to remove tumors or repair damage to the brain.
Diet therapy is a medical treatment that involves using specific dietary modifications to manage or treat various medical conditions. This can include changing the types and amounts of food consumed, as well as adjusting the timing and frequency of meals. The goal of diet therapy is to provide the body with the necessary nutrients to support healing and maintain health while also addressing any specific dietary needs or restrictions related to a particular medical condition.
Diet therapy may be used to treat a wide range of conditions, including diabetes, heart disease, high blood pressure, obesity, food allergies and intolerances, gastrointestinal disorders, and kidney disease. For example, a person with diabetes may be placed on a diet that restricts sugar and simple carbohydrates to help manage their blood sugar levels, while a person with heart disease may be advised to follow a low-fat, high-fiber diet to reduce their risk of heart attack and stroke.
Diet therapy is often used in conjunction with other medical treatments, such as medication and surgery, and should be prescribed and monitored by a healthcare professional, such as a registered dietitian or a doctor who specializes in nutrition. It is important for individuals to follow their specific dietary recommendations closely in order to achieve the best possible outcomes.
The small intestine is the portion of the gastrointestinal tract that extends from the pylorus of the stomach to the beginning of the large intestine (cecum). It plays a crucial role in the digestion and absorption of nutrients from food. The small intestine is divided into three parts: the duodenum, jejunum, and ileum.
1. Duodenum: This is the shortest and widest part of the small intestine, approximately 10 inches long. It receives chyme (partially digested food) from the stomach and begins the process of further digestion with the help of various enzymes and bile from the liver and pancreas.
2. Jejunum: The jejunum is the middle section, which measures about 8 feet in length. It has a large surface area due to the presence of circular folds (plicae circulares), finger-like projections called villi, and microvilli on the surface of the absorptive cells (enterocytes). These structures increase the intestinal surface area for efficient absorption of nutrients, electrolytes, and water.
3. Ileum: The ileum is the longest and final section of the small intestine, spanning about 12 feet. It continues the absorption process, mainly of vitamin B12, bile salts, and any remaining nutrients. At the end of the ileum, there is a valve called the ileocecal valve that prevents backflow of contents from the large intestine into the small intestine.
The primary function of the small intestine is to absorb the majority of nutrients, electrolytes, and water from ingested food. The mucosal lining of the small intestine contains numerous goblet cells that secrete mucus, which protects the epithelial surface and facilitates the movement of chyme through peristalsis. Additionally, the small intestine hosts a diverse community of microbiota, which contributes to various physiological functions, including digestion, immunity, and protection against pathogens.
'Avena sativa' is the scientific name for a type of grass species known as common oat or cultivated oat. It is widely grown as a crop for its seed, which is used as a food source for both humans and animals. Oats are rich in fiber, vitamins, minerals, and antioxidants, making them a popular choice for breakfast cereals, baked goods, and animal feeds. In addition to their nutritional value, oats have also been used in traditional medicine for various purposes, such as treating skin irritation and promoting hair growth.
Triticeae glutens
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Non-celiac gluten sensitivity
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Flourless chocolate cake
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Gluten-Free Veggie Burger
Is Soda Gluten-Free?
Is Chocolate Gluten-Free?
Gluten Free
Gluten-free diet - Mayo Clinic
Gluten & Rosacea | livestrong
Gluten Free - Vitacost
Kebari® - Ultra Low Gluten Barley - CSIRO
Going for the glow without the gluten - Los Angeles Times
13 Gluten-Free Cereals, Ranked Worst To Best
Genius Gluten Free Crumpets | Waitrose & Partners
Gluten Free Lasagna - Ralphs
Gluten Free Diets - Wegmans
Gluten Free Secrets - Tradebit
Gluten-Free Diets | RUSH
Gluten, Revisited: The Latest Facts on a Popular Culprit
Is Gluten Good or Bad for You? Gluten Intolerance
Constructing A Gluten-Free Christmas Dinner | KQED
Gluten in Oat Flour Method Development Materials
Study identifies gluten in more than half of probiotics
Gluten in pharmaceutical products: a scoping review
Gluten-free lasagne | Pasta recipes | Jamie Oliver
Gluten-Free Holiday Treats | Vitamix
Entitled Gluten-free1
- She then pointed me to an article in our local newspaper entitled Gluten-free beauty products in demand among some customers. (scienceblogs.com)
Contain gluten20
- While there's controversy surrounding the health effects and safety of many of these ingredients, none contain gluten ( 2 ). (healthline.com)
- Generic or store-brand varieties of these popular sodas may also contain a different set of ingredients, which could potentially contain gluten. (healthline.com)
- Generic sodas and soft drinks produced outside of North America may contain gluten. (healthline.com)
- What's more, certain ingredients on the label may contain gluten, such as dextrin, natural or artificial flavorings, modified food starch, or caramel coloring. (healthline.com)
- Selecting certified gluten-free products is the best way to guarantee that your soda does not contain gluten. (healthline.com)
- Sweets - such as chocolate - are a tricky topic for those on a gluten-free diet, as many kinds are made using flour, barley malt, or other ingredients that often contain gluten. (healthline.com)
- However, eating foods that contain gluten can cause side effects in those with celiac disease or a sensitivity to gluten. (healthline.com)
- Meanwhile, those with gluten sensitivity may experience issues like bloating, gas, and nausea after eating foods that contain gluten ( 3 ). (healthline.com)
- However, most types of chocolate on the market have additional ingredients that may contain gluten. (healthline.com)
- Some of these ingredients may contain gluten. (healthline.com)
- For example, crispy chocolate candies are often made using wheat or barley malt - both of which contain gluten. (healthline.com)
- When you are buying processed foods, you need to read labels to determine if they contain gluten. (mayoclinic.org)
- It means that it does not have wheat, rye or barley ingredients but may contain gluten due to shared preparation areas (shared preparation areas include ovens, cutting boards, utensils, grills, and fryers). (wegmans.com)
- Although oats and corn do not naturally contain gluten, they may come in contact with these grains during harvesting and may contain gluten as a result. (medicinenet.com)
- In fact, eliminating foods that contain gluten may deprive the body of certain nutrients. (medicinenet.com)
- What sauces contain gluten? (selfgrowth.com)
- There is some research indicating that some naturally gluten-free grains may contain gluten from cross-contact with gluten-containing grains through harvesting and processing. (celiac.org)
- Many items that usually contain gluten have gluten-free alternatives that are widely available in most grocery stores, making adherence to the gluten-free diet much easier. (celiac.org)
- Many cereals contain gluten or wheat-based ingredients, but there are some that do not. (celiac.org)
- Keep your eye out for ingredients that contain gluten , such as barley, wheat and rye. (wholefoodsmarket.com)
Intolerance20
- Gluten intolerance - myth or misunderstood? (smh.com.au)
- Professor Peter Gibson conducted a study in which gluten-free foods produced the symptoms of gluten intolerance in some participants. (smh.com.au)
- The opposite of placebo, the nocebo effect is when a harmless substance induces harmful effects - in this case, gluten-free foods producing the symptoms of gluten intolerance. (smh.com.au)
- A gluten intolerance or celiac disease may produce symptoms in some people. (livestrong.com)
- Both gluten intolerance and celiac disease as root problems for skin conditions are gaining attention in the scientific community. (livestrong.com)
- It would behoove dermatologists to familiarize themselves with the signs and symptoms of gluten intolerance because it is a potentially treatable cause of numerous skin conditions, note the authors of a 2006 study published in the 'European Journal of Dermatology. (livestrong.com)
- Both celiac disease and gluten intolerance are treated by avoiding gluten, the protein in wheat. (livestrong.com)
- Celiac disease is a chronic multisystem disease, autoimmune caused by intolerance to gluten. (google.com)
- More and more people are being diagnosed with Gluten intolerance and the detrimental effects on the body are far ranging. (tradebit.com)
- There are also people who have "gluten intolerance" or "nonceliac gluten sensitivity," which is not associated with celiac disease. (rush.edu)
- Some people may develop temporary gluten intolerance after a bout of gastroenteritis , which usually resolves within a few weeks. (medicinenet.com)
- While anyone can have gluten intolerance, it is more common in women. (medicinenet.com)
- Many people with gluten intolerance also suffer from irritable bowel syndrome . (medicinenet.com)
- Oats, being naturally gluten free, are a popular ingredient option for consumers with gluten intolerance. (usp.org)
- Celiac (Coeliac) Disease, also known as Gluten-Sensitive Enteropathy, Gluten Intolerance, Celiac Sprue or Nontropical Sprue, is a genetic disorder of the autoimmune system. (bellaonline.com)
- nor are most exposed to the latest research reports submitted by experts from the Canadian Celiac Association in Ontario, Harvard Medical School in Boston, the Medical Advisory Board of the Celiac Disease Foundation in California, or the Gluten Intolerance Group of Seattle, Washington. (bellaonline.com)
- For the most effective treatment of Gluten Intolerance, the Celiac Sprue Association (CSA ) recommends zero tolerance. (bellaonline.com)
- Defined as inflammatory bowel disease, lactose intolerance, or gluten intolerance. (cdc.gov)
- Celiac Disease Celiac disease is a hereditary intolerance to gluten (a protein found in wheat, barley, and rye) that causes characteristic changes in the lining of the small intestine, resulting in malabsorption. (msdmanuals.com)
- Now, Carin Andrén Aronsson is using the material in her own research on coeliac disease (gluten intolerance). (lu.se)
Diet70
- Triticeae glutens are primarily important to a developing definition 'gluten-free' in dietary treatments for gluten sensitivity which are intended to exclude pathogenic proteins from the diet of susceptible individuals (namely coeliac disease). (wikipedia.org)
- One of the more annoying health crazes going around right now is the gluten-free diet. (scienceblogs.com)
- being the now nearly ubiquitous gluten-free diet. (scienceblogs.com)
- The gluten-free diet has become so popular that restaurants and food manufacturers ignore it at their financial peril. (scienceblogs.com)
- The good news is that there is a treatment: following a gluten-free diet. (medlineplus.gov)
- Indeed, one study found people identifying as gluten-sensitive reported symptoms even when on an unrevealed gluten-free diet. (smh.com.au)
- These factors have led to speculation that gluten-sensitivity might be primarily psychological in essence, a mindset determined by diet fads and fashionable ideas about 'good' and 'bad' foods. (smh.com.au)
- When you're following a gluten-free diet, figuring out which foods to eat and avoid is not always easy. (healthline.com)
- Not only are most people unaware of what exactly is in soda, but many are also unsure whether it can be safely enjoyed as part of a gluten-free diet. (healthline.com)
- For this reason, it's important to check the ingredient label of a soft drink carefully before including it on a gluten-free diet . (healthline.com)
- Following a gluten-free diet can be challenging. (healthline.com)
- This article tells you whether chocolate is gluten-free and can be enjoyed on a gluten-free diet. (healthline.com)
- Additionally, chocolate bars that include pretzels or cookies use gluten-containing ingredients and should be avoided by those on a gluten-free diet . (healthline.com)
- To follow a gluten-free diet, you must avoid wheat and some other grains while choosing substitutes that provide nutrients for a healthy diet. (mayoclinic.org)
- A gluten-free diet is an eating plan that excludes foods containing gluten. (mayoclinic.org)
- A gluten-free diet is essential for managing signs and symptoms of celiac disease and other medical conditions associated with gluten. (mayoclinic.org)
- A gluten-free diet is also popular among people who haven't been diagnosed with a gluten-related medical condition. (mayoclinic.org)
- Following a gluten-free diet requires paying careful attention to food selections, the ingredients found in foods, and their nutritional content. (mayoclinic.org)
- But Celicidad is much more than an app, is a specialist in celiac disease, gluten free diet and gluten-free environment restoration. (google.com)
- The only treatment for celiac disease is a strict gluten-free diet and life, and this means giving up all foods that carry gluten or have been contaminated with gluten during its manufacturing process. (google.com)
- It eating out of home, it is therefore an activity which involves some risk due to ignorance on the part of the restoration of the gluten-free diet sector. (google.com)
- While oats are naturally gluten-free, some individuals do not tolerate oats or are advised to avoid oats when beginning a gluten-free diet. (wegmans.com)
- If youd like to learn about the benefits of a Gluten Free Diet, how to detoxify from gluten and the most dangerous foods for gluten sensitivity then this might be the most important letter youll ever read. (tradebit.com)
- A gluten-free diet: At least one Hollywood starlet attributes her good mental health to it, while others say it helped them shed unwanted pounds. (rush.edu)
- But some experts say that, while extremely helpful to some people, a gluten-free diet doesn't possess the magical powers sometimes associated with it. (rush.edu)
- For people suffering from diagnosed celiac disease , which currently affects about 1 percent of Americans, a gluten-free diet isn't just a passing fad, it's a necessity," says Sue Mikolaitis, RD, LD, CSND, a dietitian at Rush who specializes in gastrointestinal diseases and helps patients in Rush's Adult Celiac Disease Program. (rush.edu)
- By removing gluten from the diet in this population, you can't cure the disease, but you can manage it and prevent further damage to your body," Mikolaitis says. (rush.edu)
- Rather, they must rely on first ruling out celiac disease and then noting an improvement of symptoms with a gluten-free diet. (rush.edu)
- There's certainly no evidence that (a gluten-free diet) leads to weight loss or even a sharper brain, as some have noted. (rush.edu)
- And with over 100 million Americans consuming gluten-free products , it may just be time to revisit what we do and don't know about the gluten-free diet (GFD). (medscape.com)
- Is a gluten-free diet good for everyone? (medicinenet.com)
- For healthy people, however, there is no evidence that proves that a gluten-free diet has health benefits. (medicinenet.com)
- What is a gluten-free diet? (medicinenet.com)
- If you plan to go on a gluten-free diet , work with a certified dietitian to create a diet plan that ensures that you are not losing out on important nutrients. (medicinenet.com)
- Health Benefits and Adverse Effects of a Gluten-Free Diet in Non-Celiac Disease Patients. (medicinenet.com)
- At present, the only treatment for celiac disease is to follow a gluten-free diet, though some people with the condition turn to dietary supplements - particularly probiotics - believing the products will help alleviate symptoms. (medicalnewstoday.com)
- Although the only effective treatment is a strict gluten-free diet, doubts remain as to whether healthcare professionals take this restriction into consideration when prescribing and dispensing medicines to susceptible patients. (nih.gov)
- Adapt this delicious eggnog cheesecake to a gluten-free diet by using gluten-free graham crackers, and cornstarch instead of flour. (vitamix.com)
- A gluten-free diet is the only treatment for coeliac disease. (bmj.com)
- Lifelong adherence to the gluten-free diet improves quality of life 5 and reduces the risk of long term complications such as osteoporosis, vitamin D deficiency, iron deficiency, and (rarely) malignancy. (bmj.com)
- Adhering to this diet is challenging and some evidence suggests it may be improved by access to gluten-free foods on prescription. (bmj.com)
- Following a gluten free diet can sometimes seem like a challenge. (selfgrowth.com)
- Cutting out gluten from your diet may seem like a difficult and limiting task. (celiac.org)
- Keep in mind, however, that minimally processed fresh foods are a crucial part of a healthy gluten-free diet. (celiac.org)
- Challenged with a gluten-free diet and a pizza craving? (bettycrocker.com)
- And if you're following a gluten-free diet , you'll be relieved to learn that you can stock up on PB without worry as most jars are gluten-free. (livestrong.com)
- A gluten-free diet was associated with improved cognitive performance that correlated with mucosal healing in a small pilot study of patients with celiac disease published online May 28 and in the July issue of Alimentary Pharmacology and Therapeutics . (medscape.com)
- Irene T. Lichtwark, PhD student, School of Psychological Sciences, Monash University, Melbourne, Australia, and colleagues examined the connection among a gluten-free diet, celiac symptoms, and cognitive function among 11 newly diagnosed patients with celiac disease (8 women and 3 men) aged 22 to 39 years. (medscape.com)
- The researchers tested patients for information-processing efficacy, memory, visuospatial ability, motor function, and attention before starting them on a gluten-free diet. (medscape.com)
- All patients adhered to the gluten-free diet. (medscape.com)
- We would like to think that clinicians would use this to inform their patients of the cognitive risks of remaining untreated and of the benefits of adhering to a strict gluten-free diet for not only their physical [health,] but their mental health also. (medscape.com)
- The study provides an "objective evaluation" of the cognitive impairment that frequently accompanies celiac disease, and confirms such symptoms with a gluten-free diet, Alessio Fasano, MD, author of the book Gluten Freedom , told Medscape Medical News . (medscape.com)
- When viewed together, the present results indicate that short-term memory, movement and processing speed are impaired in untreated [celiac disease,] and that they improve during adherence to a [gluten-free diet]. (medscape.com)
- Although the study shows cognitive improvements with a gluten-free diet, Dr. Fasano notes that improvement among the study participants was not uniform. (medscape.com)
- Background Celiac disease has an increasing incidence worldwide and is treated with lifelong adherence to a gluten-free diet. (lu.se)
- We aimed to describe gluten-free diet adherence rates in children with screening-identified celiac disease, determine adherence-related factors, and compare adherence to food records in a multinational prospective birth cohort study. (lu.se)
- Results Two hundred ninety (73%) and 199 (67%) of subjects were always adherent to a gluten-free diet at 2 and 5 years post celiac disease diagnosis respectively. (lu.se)
- Children with a first-degree relative with celiac disease were more likely to be adherent to the gluten-free diet. (lu.se)
- Conclusion Approximately three-quarters of children with screening-identified celiac disease remain strictly adherent to a gluten-free diet over time. (lu.se)
- Studies on markers of gluten-free diet adherence, sources of gluten exposure (particularly in the United States), and effects of adherence on mucosal healing are needed. (lu.se)
- A strict gluten-free diet is associated with a significant reduction in peripheral neuropathic pain in patients with neuropathy due to gluten sensitivity, new research suggests. (medscape.com)
- Gluten neuropathy is common and can be painful, but a gluten-free diet can reduce this pain," lead author, Panagiotis Zis, consultant neurologist/honorary senior lecturer, Academic Department of Neurosciences, Sheffield Teaching Hospitals NHS Trust, Sheffield, United Kingdom, told Medscape Medical News . (medscape.com)
- It has already been shown that strict adherence to a gluten-free diet improves neuropathy in patients with gluten neuropathy (GN), a peripheral neuropathy due to gluten sensitivity. (medscape.com)
- Clinic patients diagnosed with GN are asked to go for a gluten-free diet. (medscape.com)
- Patients who managed to normalize the titers of the antibodies while on the diet were considered as being on a strict gluten-free diet, and the rest as not being on this diet. (medscape.com)
- A strict gluten-free diet removes the main factor causing the inflammation - gluten - alleviating the neuropathic symptoms, including pain. (medscape.com)
- It has been shown that patients with GN who follow a gluten-free diet experience less disease progression or improved neuropathy. (medscape.com)
- The unintended consequences of a gluten-free diet. (cdc.gov)
- People usually respond to treatment with dapsone or sulfapyridine and a gluten-free diet. (msdmanuals.com)
- However, IgA nephropathy and gluten hypersensitivity are associated, and withdrawal of gluten from the diet of these patients has resulted in clinical and immunological improvement of the renal disease. (medscape.com)
Flour12
- Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named "the muscle of flour" and that we call gluten . (wiktionary.org)
- Some types of chocolate may have added gluten-containing ingredients, such as wheat flour or barley malt. (healthline.com)
- Further evidence comes from a 2019 study from Croall and colleagues , who conducted a double-blind randomized trial in which healthy adults received flour sachets containing either organic gluten (14 g) or a gluten-free blend of rice, potato, and tapioca. (medscape.com)
- Many folks get tripped up when it comes to preparing gluten-free desserts, since baking with wheat flour is what we've all come to accept as the norm for American sweets. (kqed.org)
- Growing consumer awareness of gluten's role in health issues has driven industry toward production of "gluten free" oat flour processing practices. (usp.org)
- The Food Chemicals Codex (FCC) offers a set of method development materials that are commercially representative samples of oat flour with various levels and sources of added gluten to help in developing and validating analytical methods to detect gluten contamination in oat flour. (usp.org)
- Most traditional baked foods are made with wheat flour, but you can make them gluten-free by using alternative flours . (vitamix.com)
- Quinoa flour works well in gluten-free cookies and adds nutritional value as well. (vitamix.com)
- It's easier to go gluten-free by adapting desserts that don't typically contain a lot of flour. (vitamix.com)
- An alternative flour for gluten-free cooking made from ground dried legumes. (vitamix.com)
- This gluten-free pumpkin bread relies on almond and coconut flour for its incredible taste and texture that are causing people to exclaim, "Wow! (leitesculinaria.com)
- Additionally, there are gluten-free flours and flour blends available, allowing you to bake your own bread. (celiac.org)
Barley21
- Prolamins Triticum (true wheats) - gliadins Hordeum (food barleys) - hordeins (B-hordein is homologous to LMW-glutenin) Secale (food ryes) - secalins glutelins Triticum - glutenin Hordeum - barley glutelin Secale - rye glutelin Because of the usefulness of wheat glutens, genetic studies have largely focused on wheat genetics. (wikipedia.org)
- They can actually eat the cereal that has been music to the ears of legions since 1928 but has been verboten for anyone with a sensitivity to gluten, the mixture of proteins found in wheat, barley and rye. (scienceblogs.com)
- Gluten is a type of protein found in many types of grains, including rye, barley, and wheat ( 1 ). (healthline.com)
- Gluten is a protein found in many grains, such as rye, barley, and wheat. (healthline.com)
- Gluten is a protein found in wheat, barley, rye and triticale (a cross between wheat and rye). (mayoclinic.org)
- While oats are naturally gluten-free, they may be contaminated during production with wheat, barley or rye. (mayoclinic.org)
- Gluten is a protein found in grains such as wheat, barley, rye and their derivatives. (google.com)
- Emma Froelich-Shea, the company senior vice president of marketing and research and development, says she was skeptical at first that such products were needed, thinking gluten -- which is found in wheat, barley and rye -- was only a food issue. (latimes.com)
- So, why has avoiding gluten - a protein found in wheat, barley and rye - become so popular? (rush.edu)
- When a person with celiac disease eats gluten - a protein found in wheat, barley and rye - their immune system attacks the villi of the small intestine. (medicalnewstoday.com)
- However, during both growing and processing, oats can become contaminated with gluten-containing grains such as wheat, rye and barley. (usp.org)
- This product set also supports AOAC International's Standard Method Performance Requirements describing requisite criteria for quantitation methods of wheat, rye and barley gluten in oats. (usp.org)
- Exposure to protein found in barley, wheat, rye, oats,* spelt, kamut and triticale activates destructive cells within the small intestines of gluten-intolerant individuals, where tiny, fiber-like villi flatten and become ineffective at absorbing nutrients and water into the body's digestive system. (bellaonline.com)
- Gluten is found in wheat, rye, and barley, which are three ingredients that you might not typically associate with sauce and dressing. (selfgrowth.com)
- Pure wheat grass and barley grass are gluten-free, but there is gluten in the seeds. (celiac.org)
- Simple peanut butter that contains just peanuts (and some salt) is free of gluten grains, including wheat, barley and rye, according to the Celiac Disease Foundation . (livestrong.com)
- Celiac disease is an autoimmune disorder with symptoms caused by consumption of gluten, the protein found in wheat, barley, rye and spelt. (supermarketguru.com)
- Partly, this has been driven by increased diagnosis of coeliac disease, an autoimmune disorder with symptoms triggered by gluten, the protein in wheat, barley, rye and spelt. (foodnavigator.com)
- They were seen by an experienced dietitian and given advice on avoiding gluten, which is found in grains such as wheat (in all its forms, including wheat starch, wheat bran, wheat germ, cracked wheat), rye, oats, and barley. (medscape.com)
- In this autoimmune disorder, glutens in wheat, rye, and barley products cause the immune system to attack the skin. (msdmanuals.com)
- In people with dermatitis herpetiformis, glutens (proteins) in wheat, rye, and barley products somehow activate the immune system, which attacks parts of the skin and causes the rash and itching. (msdmanuals.com)
Protein11
- Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). (wikipedia.org)
- Gluten is a protein. (medlineplus.gov)
- Wheat allergy, like other food allergies, is the result of the immune system mistaking gluten or some other protein found in wheat as a disease-causing agent, such as a virus or bacterium. (mayoclinic.org)
- Even better, since it's made with milk protein instead of grain, it has 12-14 grams of protein per serving (depending on the flavor), very few carbs, and is naturally gluten-free. (yahoo.com)
- But a new study finds that more than half of probiotics on sale in the US contain traces of gluten - the protein that triggers the condition. (medicalnewstoday.com)
- While the majority of these probiotics contained the protein at levels less than 20 parts per million - a level considered to be gluten-free by the US Food and Drug Administration (FDA) - four (18%) of them exceeded this level. (medicalnewstoday.com)
- Ingesting even small amounts of gluten causes a select group of genes, the HLA class II antigens, to exhibit an immune response to the protein factions found in gluten-rich foods. (bellaonline.com)
- Gluten is a type of protein that is found in many popular food sources - and sauces! (selfgrowth.com)
- Some people with celiac disease have an immune reaction to the avenin in oats, a protein similar to gluten, and should avoid all oats, even those labeled gluten-free. (celiac.org)
- Gluten is widely used as a high-quality protein material in the food industry , however, low solubility restricts its development and applications. (bvsalud.org)
- Lactylation of gluten altered surface charges of the protein , leading to a significant improvement in the solubility . (bvsalud.org)
Flours9
- When grain flours are mixed with water, it is gluten that acts as a binder, making the dough stretchy. (medicinenet.com)
- Use gluten-free flours to make holiday-inspired treats like orange nut oatmeal cookies , snowballs and pumpkin pie bars . (vitamix.com)
- Just be sure to test your gluten-free versions in the weeks leading up to the holiday - some flours change the texture of baked foods, so you may have to adjust the recipe to suit your taste. (vitamix.com)
- Unlike baking with gluten free flours, which may call for the addition of extra ingredients, or cooking gluten free pasta, which may require more or less boiling time, a gluten free sauce can be simply substituted for regular sauce and dressing products. (selfgrowth.com)
- However, there are many gluten-free options available that use alternative flours and grains. (celiac.org)
- From alt flours to starches and sweeteners, our wide selection of basics will have you baking gluten-free bread, cookies and more in no time. (wholefoodsmarket.com)
- However, firms have made strides in replicating the function of gluten in products, using flours, starches and bran from different ingredients. (foodnavigator.com)
- Thomas said Ingredion used native functional flours from tapioca and rise to achieve texture, colour and appearance similar to wheat-containing products, while eliminating grittiness and crumbliness - and these products also had a similar nutritional profile and shelf life to gluten-containing products. (foodnavigator.com)
- Flours and starch-like substances from pulses have also taken off in gluten-free foods, said Mehmet Tulbek, global director of the Alliance Grain Traders' research, development and innovation division. (foodnavigator.com)
Certified gluten-free products2
- Opting for certified gluten-free products and enjoying healthier alternatives to soda can help minimize any potential adverse health effects. (healthline.com)
- If you have celiac disease or gluten sensitivity, reading the label or buying certified gluten-free products is key to avoiding adverse health effects . (healthline.com)
Grains5
- While many cereal brands are made with gluten-free grains like oats, rice, or corn, this isn't a guarantee that the final product will be completely gluten-free, according to Meaningful Eats . (yahoo.com)
- There are many naturally gluten-free grains that you can enjoy in a variety of creative ways. (celiac.org)
- It is not recommended to purchase grains from bulk bins because of the possibility of cross-contact with gluten. (celiac.org)
- With the exception of soy sauce, pasta and some whole grains, stocking your pantry is as easy as (gluten-free) pie. (wholefoodsmarket.com)
- Today quinoa is a popular substitute for gluten containing grains, but a recent study published in the American Journal of Clinical Nutrition suggested that some varieties of quinoa might produce adverse reactions in the gluten sensitive, specifically those with celiac disease. (supermarketguru.com)
Free of gluten2
- On current assumptions, about 1 million Australians today will go to significant effort and expense to consume foods that are free of gluten. (smh.com.au)
- For these individuals, opting for ingredients that are free of gluten is key to preventing side effects and maintaining overall health. (healthline.com)
Amounts of gluten2
- People with reported NCGS were put on rigorously maintained diets, containing no low or high amounts of gluten. (smh.com.au)
- Even trace amounts of gluten contamination in oats can lead to severe discomfort in gluten-intolerant individuals. (usp.org)
Sensitive to gluten3
- Only products that meet strict manufacturing standards for gluten-free food production are able to obtain this certification, ensuring that these products are safe for those who are sensitive to gluten ( 6 ). (healthline.com)
- What makes people sensitive to gluten is still unclear. (medicinenet.com)
- Whether you're sensitive to gluten or hosting a gluten-intolerant guest, you don't have to skip your favorite holiday desserts. (vitamix.com)
Sensitivity to gluten3
- Eating gluten can cause adverse effects for those with celiac disease or a sensitivity to gluten. (healthline.com)
- Choosing products that are certified gluten-free is the best option for those with a sensitivity to gluten. (healthline.com)
- which is an intestinal disorder caused by sensitivity to gluten, but they may not have symptoms resulting from the celiac disease. (msdmanuals.com)
Verified to be gluten-free1
- To find out if a single-ingredient item has been verified to be gluten-free, or anytime you have a question about the gluten-free status of our products, please contact Wegmans Customer Care Center at 1-800-WEGMANS, or you can email us on our Contact Us page. (wegmans.com)
Corn1
- Other naturally gluten-free products include amaranth and corn pastas, quinoa and millet cereals. (rush.edu)
Recipes7
- With a few recipes and cooking tips in your arsenal, you can easily feed everyone at the table an impressive meal without sending your gluten-y guests running for the door. (kqed.org)
- Stick to vegetable-based recipes and you'll find a lot of dishes that are gluten-free by default, requiring no doctoring or wheat analogues. (kqed.org)
- The following recipes are all gluten-free, but more importantly, they're incredible desserts that everyone at your table will love. (kqed.org)
- Use your Vitamix blender to whip up already gluten-free recipes, like these brownies or macaroons . (vitamix.com)
- The great thing about cooking with gluten free sauces is there are very few changes you will have to make to your favourite recipes . (selfgrowth.com)
- I get lots of requests for gluten free pie recipes around the holidays. (bakingbites.com)
- Trusted Bisquick gluten free recipes from Betty Crocker. (bettycrocker.com)
Labeled as gluten free3
- If there is any doubt or the supplier cannot guarantee gluten-free status, the product will not be labeled as gluten free. (wegmans.com)
- For all your fridge and pantry stocking needs, all of our 365 by Whole Foods Market products that are labeled as "gluten-free" have been third-party tested and certified. (wholefoodsmarket.com)
- The researchers tested 15 different quinoa varieties, and four samples triggered a reaction, although all had levels of gluten that were below the 20mg per kg suggested for foods that can be labeled as gluten-free. (supermarketguru.com)
Standards for gluten-free1
- What is more, two of the probiotics that contained gluten at levels higher than 20 parts per million - exceeding FDA standards for gluten-free products - were labeled gluten-free. (medicalnewstoday.com)
Rice4
- Rice contains no gluten and is in general a staple for celiac sufferers. (scienceblogs.com)
- And many gluten-free alternatives - such as rice - may actually have more calories per serving. (rush.edu)
- Make these vegan truffles gluten-free by substituting brown rice puffs for Coco Wheats. (vitamix.com)
- Something to watch out for: cornflakes and puffed rice cereal may contain malt flavoring or extract, which contains gluten. (celiac.org)
Ingredient5
- Another easy method to determine whether a soda contains gluten is to check the ingredient label. (healthline.com)
- Some single-ingredient grocery, dairy, and frozen Wegmans Brand items meet our Gluten Free Wellness Key criteria but do not have a key on the product label. (wegmans.com)
- While most traditional holiday favorites like pumpkin pie and holiday cookies contain wheat, you can make them gluten-free with simple ingredient substitutions. (vitamix.com)
- Always read labels to make sure each recipe ingredient is gluten free. (bettycrocker.com)
- As always, check labels and ingredient lists for gluten first. (wholefoodsmarket.com)
Pasta2
- They eat food containing gluten, such as bread or pasta, and their bellies distend, discomfort occurs, and rear-end misbehaviour ensues. (smh.com.au)
- "Pulse ingredients were found to be suitable for gluten-free expanded snack, pasta, meat and beverage products," said Tulbek. (foodnavigator.com)
Recipe4
- An old-school dish that everyone loves, this gluten-free lasagne recipe is just as good as the real thing. (jamieoliver.com)
- Try this delicious gluten free recipe! (selfgrowth.com)
- This gluten-free pumpkin bread is the absolutely perfect thing for anyone who wants a pretty darn spectacular pumpkin bread recipe-gluten-free, paleo, dairy-free , or otherwise- in their repertoire. (leitesculinaria.com)
- Thanksgiving in particular is prime time for pies and it is great to have a gluten free option in your recipe deck to accommodate any family members that might have dietary restrictions. (bakingbites.com)
Ingredients or be cross-contaminated1
- While pure chocolate made from roasted cacao beans is gluten-free, many chocolate products on the market may have gluten-containing ingredients or be cross-contaminated. (healthline.com)
Risk of consum1
- The easiest way to be sure that you are not at risk of consuming gluten is to buy sauces that are specifically gluten free. (selfgrowth.com)
Contained traces of gluten1
- The team found that 12 (55%) of the probiotics contained traces of gluten. (medicalnewstoday.com)
Coeliac3
- A significant number - about 1 per cent of the population - will do so because they have a serious condition called coeliac disease, the only remedy for which is lifelong avoidance of gluten. (smh.com.au)
- There's no doubt that this condition, dubbed Non-coeliac Gluten Sensitivity (NCGS), is widespread. (smh.com.au)
- In this context prescription of gluten-free food might seem like an easy target for clinical commissioning groups (CCGs) trying to contain costs, but it unfairly discriminates against people with coeliac disease. (bmj.com)
Strict2
- These products have passed strict manufacturing and safety regulations to ensure that they're safe for those who are unable to tolerate gluten ( 4 ). (healthline.com)
- A Gluten-Free Certification Organization (GFCO) seal ensures the food has 10 ppm or less of gluten, which are especially strict standards. (livestrong.com)
Living Gluten-Free3
- Others include fatigue, joint pain, headaches, depression and abnormal menstrual cycles, according to Sue Baic, lead author for 'Living Gluten-Free for Dummies. (livestrong.com)
- Have questions about living gluten-free? (wegmans.com)
- Beyond these two groups - and those who suffer from a condition known as dermatitis herpetiformis, which is a chronic condition that causes itchy, bumpy skin - the benefits of living gluten free aren't significant," Mikolaitis says. (rush.edu)
Delicious gluten-free1
- We've put together a week's worth of delicious gluten-free dinners the whole family will love. (wegmans.com)
Completely gluten-free2
- Therefore, if you have celiac disease or gluten sensitivity, you may want to consider checking with the manufacturer to ensure its products are completely gluten-free. (healthline.com)
- We selected 13 different cereals that advertise themselves as completely gluten-free and taste-tested them to see which ones reigned supreme. (yahoo.com)
Bread9
- Seed glutens of some non-Triticeae plants have similar properties, but none can perform on a par with those of the Triticeae taxa, particularly the Triticum species (bread wheat, durum wheat, etc. (wikipedia.org)
- Common food products that have gluten include pastas, cereal and bread. (medlineplus.gov)
- as well as other interesting specifications for celiac public, as is the type of food, the ranking price, if they have bread if they have beer, gluten-free menu, desserts or have been trained by some of the celiac associations working in Spain. (google.com)
- Traditional baguettes with olive oil and balsamic are out, but your local gluten-free bakery may carry gluten-free French bread -- call to find out. (kqed.org)
- If you really want to make something that involves bread crumbs or a crust, your local natural foods store will carry a selection of gluten-free options. (kqed.org)
- This paleo version of an easy quick bread produces a loaf of moist gluten-free pumpkin bread redolent with pumpkin spice that makes you think of fall, raking leaves, and a roaring fire. (leitesculinaria.com)
- Seriously, though, if you're turned off by paleo or gluten-free bread that have a crumbly texture or, worse, a weird gumminess, this bread will wipe that vision from your brain and you will find yourself making loaves of bread for all your paleo and non-paleo friends. (leitesculinaria.com)
- I love a hearty snack cake that's sweet and filling and this quick gluten-free pumpkin bread fits the bill. (leitesculinaria.com)
- Looking for your favorite gluten-free bread or frozen pizza? (wholefoodsmarket.com)
Cereal4
- Oatmeal is also considered a cereal with gluten although naturally leads not, but usually reach the market contaminated. (google.com)
- It's tricky to be a gluten-free cereal fan. (yahoo.com)
- Rest assured that, with the help of this guide, you'll be able to find the perfect gluten-free cereal to suit your tastes. (yahoo.com)
- There are plenty of cookie, granola, cereal and chocolate products that contain peanut butter but aren't necessarily gluten-free. (livestrong.com)
Products34
- Gluten-free skin and beauty products? (scienceblogs.com)
- Sometimes gluten can also sneak its way into products like vitamins and supplements, lip balms, and some hair and skin products. (medlineplus.gov)
- Its existence in part fuels a large and growing market for a wide range of gluten-free products, which, in the US alone, is tipped to exceed $15 billion this year. (smh.com.au)
- If you have celiac disease or gluten sensitivity , it's best to only purchase products that are certified gluten-free. (healthline.com)
- Though pure chocolate is considered gluten-free, many chocolate products contain additional ingredients, such as emulsifiers and flavoring agents that improve the taste and texture of the final product. (healthline.com)
- Chocolate products may be cross-contaminated with gluten during processing. (healthline.com)
- Oats and oat products labeled gluten-free have not been cross-contaminated. (mayoclinic.org)
- A slew of gluten-free skin care products have come on the market, including items from well-known companies such as Murad, Dr. Hauschka, EO, MyChelle, Acure and derma-e. (latimes.com)
- Avalon Organics and Jason -- two moderately priced health food store standards from the company Hain Celestial -- recently released Avalon Organics Gluten Free Cucumber products and Jason gluten-free lotions, washes and hair products. (latimes.com)
- Any trace materials in oral care products will definitely present a risk to people with a gluten sensitivity," he says. (latimes.com)
- Most of its products had no gluten, and the company reformulated the rest. (latimes.com)
- Tilth Beauty, a year-old line of 14 products that includes anti-aging serums and moisture creams, contains no gluten, and no synthetic coloring or fragrances, genetically modified ingredients or petroleum-based products. (latimes.com)
- The supplier shall ensure the manufacturing environment, product processing, production scheduling, and GMPs are in place to prevent the cross contamination of gluten into gluten-free products. (wegmans.com)
- Products labeled with the Gluten Free with Oats Wellness Key will follow the same criteria listed above except that these products will contain certified gluten-free oats. (wegmans.com)
- We identify these items by listing "Made with No Gluten Containing Ingredients" on specific products or department signs. (wegmans.com)
- We have made it easier to find these products online with our new Made with No Gluten Containing Ingredients filter. (wegmans.com)
- Packaged products produced by national brands that make a gluten-free claim on their label. (wegmans.com)
- So it's not surprising that we see an abundance of gluten-free products on our grocery shelves, and gluten-free menus in our favorite restaurants and our children's schools. (rush.edu)
- While going gluten free can be tricky (gluten derivatives hide in places like canned fruit pie filling, imitation seafood and other processed foods), it's certainly not impossible, especially with the number of gluten-free products on the market today. (rush.edu)
- While those with gastrointestinal disorders, like irritable bowel syndrome , don't do well with whole wheat products, it's not necessarily gluten causing the trouble, according to Mikolaitis. (rush.edu)
- The lives of individuals who need to avoid gluten have been made significantly easier by the wider availability of gluten-free products, clearer labeling identifying products with or without gluten, and a heightened awareness of celiac disease within the culture. (medscape.com)
- Why is there any gluten in these products? (medicalnewstoday.com)
- Why should the consumer pay any attention to gluten-free labeling on such products? (medicalnewstoday.com)
- Validated methods and analytical materials are needed to verify the gluten-free status of oat products. (usp.org)
- It certainly doesn't have to be this way - you just have to know where to look to find high quality gluten free products. (selfgrowth.com)
- In reality, these products often include hidden traces of gluten. (selfgrowth.com)
- Be wary, as many products may appear to be gluten-free, but are not. (celiac.org)
- As a rule, traditional wheat products such as pastas, breads, crackers, and other baked goods are not gluten-free. (celiac.org)
- Additionally, packaged frozen potatoes are not always gluten-free, and labels should be read carefully when considering these products. (celiac.org)
- Cross-contamination occurs gluten-ingredients come in contact with gluten-free products either through preparation or manufacturing, according to the Celiac Disease Foundation. (livestrong.com)
- Although pure peanut butter is naturally gluten-free, that doesn't mean that all peanut butter products are safe to eat. (livestrong.com)
- The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists' annual meeting. (foodnavigator.com)
- In a presentation at the IFT show in Chicago last week, researchers and product developers said that the focus had shifted toward ensuring good nutrition in gluten-free products, while also improving their taste and appearance. (foodnavigator.com)
- Gluten plays an important role in the texture and structure of foods, and omitting it led to many early gluten-free products having a gritty or dry texture and a short shelf life. (foodnavigator.com)
Associated with celiac disease2
- Non-celiac gluten sensitivity causes some signs and symptoms associated with celiac disease - including abdominal pain, bloating, diarrhea, constipation, "foggy brain," rash or headache - even though there is no damage to the tissues of the small intestine. (mayoclinic.org)
- DH is an autoimmune disorder, associated with celiac disease, and gluten sensitivity. (cdc.gov)
Sources of gluten1
- Finding hidden sources of gluten you may still be eating or using can help. (medlineplus.gov)
Presence of gluten2
- Initiatives regarding the presence of gluten in medicines, including, among others, support for prescribers, the definition of the role of pharmacists, and patients' adherence problems due to incomplete labelling of the medicines, have been continuously developed and adapted to the different needs of patients. (nih.gov)
- If you are concerned about the safety of a grain, purchase only versions that are tested for the presence of gluten and contain less than 20 parts per million. (celiac.org)
Avoidance of gluten1
- The only treatment is complete avoidance of gluten. (supermarketguru.com)
Triggers an immune response2
- For those with celiac disease , consuming gluten triggers an immune response that causes the body to attack healthy tissue. (healthline.com)
- When people with celiac disease eat foods containing gluten, it triggers an immune response in their small intestines. (rush.edu)
Cross-contamination4
- Furthermore, some may be produced in facilities that process gluten-containing ingredients, which can lead to cross-contamination ( 3 ). (healthline.com)
- Still, keep in mind that some sodas may be produced in facilities that also process gluten-containing ingredients, which increases the risk of cross-contamination. (healthline.com)
- Besides cooking and cooking gluten-free celiac disease, restorers must be able to guarantee the complete absence of cross-contamination when preparing dishes without gluten. (google.com)
- Aside from cross-contamination risks, some peanut butter varieties are actually made with gluten ingredients, which you'll want to avoid. (livestrong.com)
Quinoa2
- Quinoa Still Safe for Gluten Free? (supermarketguru.com)
- They go on to say that more work is needed "to confirm the suitability of quinoa and to facilitate its full incorporation in the gluten-free market. (supermarketguru.com)
Proteins2
- Of these proteins the last two, prolamin (in wheat - gliadin) and glutelin (in wheat - glutenin) form the classically defined gluten components in wheat. (wikipedia.org)
- However all four proteins are involved in wheat allergies, and proteins from non-wheats may not be involved in certain gluten allergies, or in idiopathic sensitivities. (wikipedia.org)
Wheat gluten1
- For example, 20th century horticultural activities in Italy improved wheat gluten quality , increasing its strength while lowering its allergenic potential. (medscape.com)
Avoid gluten1
- To avoid gluten contaminants in your peanut butter, look for a gluten-free label on the jar. (livestrong.com)
Tolerate gluten2
- While it's a boon to the very small proportion of the population who have real celiac disease and thus truly cannot tolerate gluten, at the same time gluten has become the health demon that is touted as the cause of virtually all health problems, be they major or minor, with the cure-of course! (scienceblogs.com)
- This occurs when particles of gluten are transferred from one object to another, increasing the risk of exposure and adverse side effects for those who are unable to tolerate gluten ( 5 ). (healthline.com)
Cereals3
- If the product is being made on the same production line as gluten-containing cereals, it can become cross-contaminated, which spells trouble for anyone avoiding gluten for health reasons. (yahoo.com)
- While there were a few duds, on the whole, we were impressed with how tasty these cereals were - even some of our classic childhood favorites are now certified gluten-free. (yahoo.com)
- Be on the lookout for the "gluten-free" label, but also realize that not all gluten-free cereals will advertise as such, so it is important to check the list of ingredients. (celiac.org)
Immune system4
- In celiac disease, gluten can trigger the immune system to attack the small intestine. (medlineplus.gov)
- Celiac disease is a condition in which gluten triggers immune system activity that damages the lining of the small intestine. (mayoclinic.org)
- It occurs in genetically predisposed individuals whose immune system reacts to gluten receive. (google.com)
- Some people develop a defect in their immune system signaling, which causes their body to attack their cells when they consume gluten. (medicinenet.com)
Breads2
- Gluten-free breads and pastas, for example, may not be fortified with important B-vitamins and iron, which play valuable roles in how the body gets and uses energy and oxygen. (rush.edu)
- Fortunately, favorite brands Udi's Gluten Free and Canyon Gluten Free Bakehouse have plenty of delicious options like gluten-free breads, bagels, tortillas, cookies and more. (wholefoodsmarket.com)
Pumpkin2
- My Gluten Free Pumpkin Pie, baked in a gluten free crust, is just the dessert to please anyone who might be sitting down to dessert with you this season. (bakingbites.com)
- For this pie, I used my Gluten Free Vanilla Hazelnut Crumb Crust , which has a delicious toasted nut flavor that really pairs well with the spiced pumpkin filling. (bakingbites.com)