Wheat gluten is a meat-like, vegetarian food product. It is made from the gluten, or protein portion, of wheat, and is used as a meat substitute. This product is often used to imitate the flavor and texture of duck, poultry, pork, beef, and seafood. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Wheat gluten ?
Wheat Gluten is a natural plant protein extracted from wheat flour. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability. It takes on mild and mellow flavor. WheatGluten is commonly used in wheat bread and pasta.
Possible Side Effects of Wheat gluten
Wheat gluten is generally considered a safe ingredient. People with Gluten sensitivity and Celiac disease cannot eat this ingredient. The side effects may:
- Chronic diarrhea or constipation
- Abdominal pain and bloating
- Unexplained weight loss
- Anemia
- Fatigue
- Infertility
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Wheat gluten is considered safe by FDA.
Suggested Dosage
NA.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Hydrolyzed Pork Collagen populations. Better consult to your doctor if you would like to intake Wheat gluten .
Related Research
1. Beneficial effects of wheat gluten hydrolysate to extend lifespan and induce stress resistance in nematode Caenorhabditis elegans. [PLoS One. 2013 Sep 9] Author: Zhang W, Lv T, Li M, Wu Q, Yang L, Liu H, Sun D, Sun L, Zhuang Z, Wang D.
2. Factors limiting the enzymatic hydrolysis of wheat gluten. [J Agric Food Chem. 2014 May 21] Author: Giesler L, Linke D, Berger RG.
3. Wheat gluten hydrolysate affects race performance in the triathlon. [Biomed Rep. 2013 Jul] Author: Koikawa N, Aoki E, Suzuki Y, Sakuraba K, Nagaoka I, Aoki K, Shimmura Y, Sawaki K.
4. Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity. [J Food Sci Technol. 2014 Mar] Author: Koo SH, Bae IY, Lee S, Lee DH, Hur BS, Lee HG.
