Glutenous Maximus

Quickly, tell me everything you know about gluten....
Yeah, that's what I thought. Everyone is talking about it, but very few people really know what it is. Lucky you, you're about to find out.

The name GLUTEN comes from the Latin word meaning glue, and in a way, that's what it does, help hold things together. Gluten is actually a composite of two proteins, that is found in most grains, like wheat, barley and rye. Less commonly used grains, like spelt and faro also contain gluten. Found in flour derived from these grains, especially wheat, it is what gives elasticity to dough, making it chewy. When bread dough is kneaded, the gluten proteins form a chain throughout the dough. The longer you knead, the more elastic and chewy the dough. Ever made or bought a ball of pizza dough, and tried to roll it out into a pizza, only to have it keep springing back? That's the gluten. Bread flours are made from hard wheat, which is higher in gluten. Soft wheat is used for making pastry. Cake flour is lower in gluten, and when fats are mixed with the flour (like for pie crust or puff pastry) it inhibits the production of the gluten chains.

Gluten is also used all over the world as a source of protein. When extracted from the wheat, it can be formed and cooked to produce things like Seitan, which is used by vegetarians as a mock meat in dishes. It is in beer and soy sauce. Gluten is also used as a stabilizer in many foods from ketchup to ice cream. Ice cream? Seriously?

All right, let's get down to the sticky subject of gluten intolerance versus a true gluten allergy, and celiac disease. Gluten. Sticky subject. Oh man, I just made a pun and it took me like a full minute to realize it...I must be sleepy.
Food sensitivities are divided into two categories: intolerance and allergy. A food allergy is an abnormal reaction to food, triggered by the immune system. They are categorized as the "common allergies"-eggs, soy, milk, wheat, peanuts, tree nuts, and shellfish. Most children will outgrow many of these allergies as adults, but some stay for life. The most severe allergies are the nuts and shellfish.
As for wheat and gluten, there are arguments in the scientific community that it isn't the gluten that causes the reaction, it is another protein. Others say it isn't gluten, it is simply wheat to which people are allergic. It's confusing, and to add to the confusion, it's possible that there is a form of non-celiac gluten intolerance that is a true allergy and not actual celiac disease. Celiac disease is an immune reaction, mediated by our T-cells, that also has an autoimmune element..
Now, intolerance. This is usually what people have when they tell you they are "allergic" to something. I am not allergic to dairy, I am lactose intolerant, so for the good of humanity (especially those within a few foot radius) I stay away from things like ice cream and cream sauces. Intolerance to foods causes gastrointestinal problems: bloating, gas, nausea, diarrhea, nausea. Allergies are life threatening. Put it this way, if you don't carry an EpiPen, you are not allergic to it.
I hope this was in some way educational. If nothing else, at least now maybe some of you will understand the difference between intolerance and allergy, and celiac. I am actually going to attempt to cut out gluten for awhile, and see if it makes a difference for me. Lately, I have been having many of the symptoms that are listed for gluten intolerance: hives, rashes, headaches, joint pains and lethargy. I have been blaming it on menopause. Maybe it's just gluten.
I'll keep you posted, friends.