Gluten  

Gluten has recently become wrongly referred to as a composite of the proteins gliadin and glutenin which are found in wheat, barley and rye.  However gluten is really a word (noun) that describes a substance.      

Origin: 1590–1600; < Latin   glūten   glue

glu·ten

–noun

1. the tough, viscid, nitrogenous substance in grains and certain vegetables.

2. Archaic - glue or a gluey substance.  

3. A tough nitrogen containing substance.  

Synonyms: gluten
Position Synonyms (sorted by strength)

Noun

glue.  See also: cement, gum, plaster, gumwood, mucilage.

Other

protein, glair, milk, albumen, cream, gelatin, jelly, starch, lime, goo, paste, size.

Computed Synonyms: gluten

 Rank

 Intensity 

 Word

 Synonyms

 Synonyms of synonym

 1   9.0397   gluten     glue     paste, stick, gum, size, adhesive   
 2   4.0092   gluten     mucilage     mucus, slime, glue, gum, adhesive   
 3   3.0195   gluten     gum     glue, gums, paste, rubber, size   
 4   3.0095   gluten     lime     whitewash, linden, lime tree, lemon, limestone   
 5   3.0093   gluten     saturated     soaked, sated, satiated, impregnated, imbued   
 6   3.0091   gluten     adhesive     sticky, glue, tacky, viscous, gummy   
 7   2.0497   gluten     glutted     overflowed, flooded, crammed, jammed, bottlenecked   
 8   2.0396   gluten     glum     sullen, gloomy, dismal, morose, dreary   
 9   2.0194   gluten     goo     gooey, glue, slush, paste, sticky   
 10   2.0095   gluten     paste     glue, stick, gum, dough, size   
 11   2.0095   gluten     sated     satiated, saturated, cloyed, quenched, full up   
 12   2.0094   gluten     size     measure, dimension, bulk, extent, magnitude   
 13   2.0094   gluten     imbued     pervaded, impregnated, imbrued, impregnate, soaked   
 14   2.0092   gluten     birdlime     lime, bird-lime, bird lime, glue, mistletoe   
 15   2.0090   gluten     waterlogged     saturated, wet, sodden, swampy, soppy 

Strictly speaking, gluten (glue) like substances are found in most all cereal grains and some plants. 

When it comes to celiac disease, a corruption of the word gluten has become very common.  AS mentioned earlier, most people wrongly refer to gluten as a composite of the proteins gliadin and glutenin which are found in wheat, barley and rye.  

From what is known, the gluten properties of corn from corn zein (prolamin) does increase the amount of mucus in the intestines, and therefore not recommended for leaky gut ( celiac) patients.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, gluten with gliadin and glutenin is limited to certain members of the grass family. The stored proteins of corn and rice are sometimes called glutens, but their proteins differ significantly from wheat gluten by lacking glutenin, which is one of the most gluten like substances on earth and is certainly the most glue-like food on earth      

Because wheat supplies much of the world's dietary protein and food supply, as many as 30% of the population of the United States has leaky gut due to mucus build-up and candida overgrowth.  Celiac disease is merely a symptom to leaky gut.  It's simply wheat proteins leaking into the bloodstream.  It is a condition which results from an "appropriate" immune system of producing antibodies to take care of the gluten proteins.  Those with immune-compromised conditions do not produce antibodies and therefore result in an inappropriate immune system response.  The effective treatment of leaky gut is to to heal the leaky gut.  A lifelong gluten-free diet is also recommended, due to glutens "glue-like", very high mucus forming properties.  

The term gluten, "in reference to the cohesive, elastic protein mass in cereal grains", goes back 1728. 

In 1728, the Italian scholar Jacopo Beccari announced that he had discovered the presence of a material with all the characteristics of "animal substance" in white wheat flour. When he wetted the flour to make a ball of dough, then washed and kneaded it in water, the fine, white starchy particles washed out. What remained was a sticky pellet of gluten (glue). 

 

Plant sources of mucilage

The following plants are known to contain far greater concentrations of mucilage than is typically found in most plants:

 

Gluten is referred to as:  glue, paste, stick, gum, size, adhesive, mucilage, mucus, slime, gum and adhesive.     

Mucilage from plant sources is thin and leaves the body easily.  These food sources are good for you and help to soften and liquefy thick mucus so that it can be eliminated from the body.    

 

 

 

   

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