Wheat gluten intolerance

Flax seed contains gluten (a protein in wheat, rye, and barley), so it can be eaten by people with celiac disease, or gluten intolerance. 

Di Cagno, R., De Angelis, M., Atfonsi, G., De Vincenzi, M., Silano, M., Vincentini, O., Gobbetti, M. 2005. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agric Food Chem 53 4393-4402. 

Normally there is very little fat in the feces. However, fat content in stools may increase because of various fat malabsorption syndromes. Such increased fat excretion is steatorrhea. Decreased fat absorption may be the result of failure to emulsify food contents because of a deficiency in bile salts, as in liver disease or bile duct obstruction (stone or tumor). Pancreatic insufficiency may result in an inadequate pancreatic lipase supply. Finally, absorption itself may be faulty because of damage to intestinal mucosal cells through allergy or infection. An example of allergy-based malabsorption is celiac disease, which is usually associated with gluten intolerance. Gluten is a wheat protein. An example of intestinal infection is tropical sprue, which is often curable with tetracycline. Various vitamin deficiencies may accompany fat malabsorption syndromes. 

Production of aerated products from nonwheat cereals has been a goal for a long time. Utilization of nonwheat cereals such as sorghum would be enhanced if they could produce breads with consumer acceptance close to that of wheat breads. This would also create a niche market for the fraction of the population that is gluten intolerant (see Chapter 14). Success has been limited. 

Celiac disease (Celiac sprue)— Celiac disease is due to a genetically-inherited intolerance to wheat gluten, a main constituent of wheat flour, which is also present to a small extent in rye, barley, and oats, but not in rice. Such persons develop lesions of the small intestine which lead to diarrhea and malabsorption. It is not known why gluten causes intestinal damage. Symptoms usually arise during the first 3 years of life, but it may affect adults. Fbtients are relieved if gluten is excluded completely from the diet. 

For some individuals, the consumption of wheat creates health problems. If supplementary foods are inadequate, excessive amounts of wheat products can lead to kwashiorkor or beriberi. However, persons to whom wheat products are available are usually able to obtain a wider variety of foods, and deficiency diseases have not been directly attributed to overdependence on wheat products. Celiac disease, however, is apparently due to a genetically- determined intolerance to wheat gluten or an acquired defect in the intestinal lining. Also, the use of refined flour... 

Beers especially brewed for gluten-intolerant people. They are made from sorghum malt and/or microbial enzymes and gluten-free brewing adjuncts such as rice, maize, or soighum grits. The beer should be made avoiding barley malt and adjuncts or starches from wheat, rye, triticale, and oats. 

Gluten intolerance Enteropathy syndrome, also known as celiac disease, caused by the ingestion of gluten present in wheat, barley, rye, triticale, and possibly, oat products it is more common in Caucasians. It may be defined as an inflammatory... 

Gluten/wheat starches (binders) Intolerance for patients with coliac disease [14,40]... 

Coeliac disease. Also known as gluten-sensitive enteropathy (GSE). A lifelong intolerance to a protein fraction of grain (e.g. gluten of wheat), leading to intestinal villous atrophy and crypt hyperplasia and characterized by specific autoimmune responses against tissue transglutaminase. 

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