Gluten is rather a collective term used in medicine to unite all toxic proteins called prolamins, which are part of cereal crops (wheat, rye, oats, barley), and not any specific component.
The content of these proteins in cereals varies, but the problem with the high prevalence of gluten is not its natural content in various cereals, but its artificial addition.
Vladimir Nikolaevich Dolich, research fellow at the Saratov Medical Scientific Center of Hygiene of the Federal Scientific Center of Medical and Preventive Technologies for Managing Population Health Risks, told us which products contain gluten.
The list of products containing gluten is quite wide and includes almost all derivatives of cereal crops (bakery products from all types of flour, porridge, etc.).
In addition to the natural content of these proteins in cereals, gluten is actively added by manufacturers to improve the structure and taste of food products.
Thus, approximately 4-6% of gluten is added to bread, and 20 to 40% of gluten is added to cookies, biscuits, and wafers. It should be noted that gluten is also used as a preservative in yoghurts and various dry breakfasts, and is also actively added to various semi-finished products (cutlets, pelmeni, vareniki, and sausages).
Earlier we told you what you need to use to make homemade dumplings even tastier.
