Beware of gluten: does barley contain it?

The word "gluten" has become quite popular. Grocery stores are offering products labeled "Gluten Free," and celebrities are going gluten-free. Whether gluten is contained in everyone's favorite barley or not, let's figure it out in this article.

Chemical composition, trace elements and beneficial properties of barley

Barley has a high calorie content. There are 354 calories per 100 g of the product.

The chemical composition of barley differs depending on the climate, variety and quality of the growing soil.

Main organic substances in the composition:

• proteins - globulin, albumin, protamine;
• carbohydrates - polysaccharides, sugars, starch, fiber.

Nutritional value of barley per 100 g:

• carbohydrates - 56.18 g;
• dietary fiber - 17.3 g;
• proteins - 12.48 g;
• water - 9.44 g;
• fats - 2.3 g;
• ash - 2.29 g.

Chemical composition of barley per 100 g:

• niacin (B3) - 4.604 mg;
• thiamine (B1) - 0.646 mg;
• tocopherol (E) - 0.57 mg;
• pyridoxine (B6) - 0.318 mg;
• riboflavin (B2) - 0.285 mg;
• pantothenic acid (B5) - 0.282 mg;
• folic acid (B9) - 0.019 mg;
• beta-carotene (A) - 0.013 mg;
• phylloquinone (K) - 0.0022 mg.

Barley is rich in microelements; it contains iron, zinc, manganese, copper, selenium. The vitamins, minerals and trace elements contained in cereals benefit the entire body. For example, phosphorus improves metabolism and brain function. Lysine and hordecin have antiviral and antifungal effects.

Reference. If there is sprouted or soaked barley, nutrients are better absorbed by the body.

Useful properties of cereals for the human body:

• positively affects the work of the gastrointestinal tract - the high fiber content in barley normalizes the intestinal microflora, prevents constipation and hemorrhoids;
• the feeling of satiety remains longer due to the presence of dietary fiber in the product - a person eats less and does not gain extra calories;
• the risk of developing oncological pathologies is reduced due to the content of phenolic compounds in barley - a decoction of barley grains helps in the prevention of breast, colon and prostate cancer;
• magnesium in cereals reduces the risk of developing diabetes - lowers blood sugar levels.

Broths, cereals, barley infusions are actively used in folk medicine: the cereal is excellent for colds.

What foods contain gluten

Gluten is an elastic protein, a residue from washing out starch from wheat flour, otherwise it is called "gluten".

Gluten is found in foods such as:

• cereals;
• bread;
• bakery products;
• pasta;
• sauces;
• canned food;
• sweets;
• sausage;
• ice cream;
• alcohol.

Gluten is found in many popular drinks. It contains: "Coca-Cola", "Pepsi", instant coffee, vodka, cocoa, beer, whiskey. A small amount of gluten is found in butter and ghee, in some dairy products, frozen vegetables. Gluten can even be found in cosmetics - lipstick, powder, body cream.

reference... If the packaging says “Hydrolyzed Vegetable Protein” or “Textured Vegetable Protein”, it means that the product definitely contains gluten.

Is there gluten in barley, and how much

Without a doubt, barley contains gluten. The content in the product is up to 2.3%. Because of its gluten content, barley is used as an additive in many foods. The ability of gluten to enhance taste and aroma, to provide a preservative effect makes it indispensable for large food manufacturers.

reference... Barley malt is used as a sweetener in many food products.

Why is gluten harmful?

Gluten is bad for people with celiac disease. Celiac disease is a disease, in which an inflammatory reaction develops in the human body in response to the ingestion of gluten. The immune system in such people perceives this protein as foreign and begins to attack it.

Why celiac disease is dangerous

The problem is that the immune response affects not only the "foreign" gluten, but also the surrounding tissues.

The organs of the gastrointestinal tract, especially the small intestine, are the first to be damaged. In addition to the digestive system, the brain, heart, musculoskeletal system and other organs can be affected.

In a number of clinical situations, celiac disease does not manifest itself in any way, it proceeds in a latent form. If you suspect gluten intolerance, a special analysis is carried out.

Signs of celiac disease:

• bloating;
• abdominal pain;
• persistent constipation;
• vomiting;
• weight loss;
• feeling tired;
• joint and muscle pain;
• headaches;
• impaired memory and attention;
• depression.

If the correct diagnosis is not made in time, the body begins to malfunction of various systems. Due to poor absorption of nutrients, problems arise with tooth enamel, osteoporosis. In women, the menstrual cycle is disturbed, other gynecological diseases appear. In children, advanced celiac disease causes severe disorders of the nervous system.

reference... In children, celiac disease often manifests itself with classic symptoms, and in adults, in most cases, the disease is atypical, hidden.

Gluten intolerance can lead to intolerance to lactose - milk and dairy products.

Celiac disease without proper treatment and diet can lead to food allergies.

How can you avoid unpleasant health problems? A healthy lifestyle and diet will help you cope with the disease. Even ordinary bread can be found tasty substitutes. There are a number of gluten-free foods available to help you create a complete diet.

Read also:

Dangerous gluten: is it in oats?

Is gluten so scary and is it in rye?

Does corn contain gluten, is it in corn grits and flour.

What experts say about gluten

There is no scientific evidence to prove the benefits or harms of gluten for the human body. Many social media users and celebrities speak out about gluten based on personal experience alone.

Many people believe that a gluten-free diet will help get rid of digestive problems. But American nutritionists argue that the elimination of gluten has no effect on diseases and gastrointestinal disorders.

The general opinion of doctors is that if a person does not suffer from celiac disease, there is no need to exclude gluten from the diet. For people who do not have celiac disease, gluten is not harmful.

Interesting fact. And for those with gluten intolerance, there is good news. Scientists of the 1st Moscow State Medical University THEM. Sechenov, are conducting preclinical trials of the world's first drug against gluten protein intolerance. It is possible that after all the necessary tests, the newest celiac drug will appear in pharmacies.

Conclusion

Barley is a healthy food, but people with celiac disease should not eat this cereal. Only people with intolerance have to adhere to a gluten-free diet, and healthy people can safely use barley in any form - this will only benefit the body.