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Gluten Free India Food

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Gluten-Free India Food

Food plays a key role in the health of any human. Pollution is everywhere and dust is all around and factories emitting smoke round-the-clock makes the existing situation critical. There come health issues in the shape of different diseases like cancer, asthma, thyroid and diabetes, etc.

The food is differently liked by the people of large living in different parts of the globe in the whole world. And there have been controversies to select the food from a wide range of food items available according to the categories like which food and non-veg food fat-free diet vegan diet and so on.

The other issue is selection of food at breakfast, lunch and dinner. Study has proved that protein is the most wanted thing that must be the part of any diet that is taken as breakfast lunch and dinner or even snacks. Its intake makes the body strong workable and allows the body organs to work very productively. And also it must be taken within the permissible limits to get the optimum results.

What is Gluten?

Gluten is a type of protein that is found in the food grains like wheat and barley. Wheat being the most common. Gluten has become the most controversial topic in the fitness industry as some people claim it’s benefits while other people are on the opposite side of the spectrum. The main issue of gluten is it’s constituents.

There are two critical components in gluten – Glutenin and Gliadin. And the latter is responsible for most of the adverse effects. When you knead a dough it forms into an elastic type consistency more of a glue type nature. This makes the dough it’s signature fluffy-like texture and the ability to rise during baking. Thus it becomes chewy in nature.

Gluten is a complex of proteins found in plants of the Triticeae group of plants. It is utilized as a capacity protein in the plant seed (grain) and is a characteristic part of the plants. Numerous plants have gluten-like stockpiling proteins, yet all in all, it’s just the glutens of the Triticeae family which are of culinary concern.

Gluten is stretchy and intense and gives the quality important to permit bread to ascend without emptying while at the same time cooking. It gives the chewiness in other wheat and bread items. Accordingly, gluten-containing grains have been a piece of the human eating regimen for a large number of years.

The Triticeae family incorporates grains like wheat, rye, grain, spelt, and other intently related grains. It doesn’t include oats, rice, maize, millet, quinoa, buckwheat, and so on, although these other grain and grain-like products may be cross-contaminated with Triticeae grains if grown in the same fields, or processed on the same equipment (including storage and transport equipment).

Some people have a medical condition called Coeliac Disease, which is an autoimmune disorder causing the immune system to attack the intestinal system and suffer when exposed to gluten. Coeliac disease was originally observed as a failure to thrive in some children, dating back to ancient Greece, usually leading to the death of otherwise healthy children from malnutrition.

The link between Coeliac disease and gluten wasn’t discovered until the mid 20th century and wasn’t confirmed until the 1960s. Modern healthcare and diets allow children with Coeliac disease survive childhood even without treatment, but with distress and poor nutrition. Changing to a gluten-free diet permits patients with Coeliac ailment, kids and grown-ups, to live ordinary, solid lives.

It is dubious how much individuals without Coeliac profit by barring gluten from their eating routine. Wheat is a significant dietary part in numerous societies around the globe, and gluten is the significant protein found in wheat. My feeling is that if wheat were as major a problem as some people are claiming, it would be epidemiologically noticed by now.

Gluten-Free Indian Food List

  • Dal

It is the most common food item made almost in every home of India. And most of the people prefer this dish with chapati and rice simultaneously. It is also a very good source of protein for vegetarian and vegan people. It is generally taken in the afternoon at the time of lunch. Because of its gluten free nature and presence of other amino acids it is considered as the most required source of protein and other multivitamins.

  • Poha

Poha is basically the best alternative for any type of breakfast. Poha is basically made from flattening the rice and can be cooked in a number of ways. People in India prefer to eat it by frying it with spices like turmeric, chilli powder, onions, mustard seeds and more. It is super easy to make and can also be consumed with eggs.

  • Bajra Roti or Makki roti

Traditionally, In India, the roti is made from wheat. Bajra and makka can be used alternatively in place of wheat. Although chapati of Bajra and makki is quite difficult to digest and has a little hard texture but that is only because of the absence of gluten. Thus, there is a lack of glue type consistency and the chapatis are hard in nature.

  • Dosa

Dosa is one of the most liked food dishes in the northern part of India despite the fact that it is associated with south india. Dosa is made from a batter which is basically made by grinding soaked rice. The batter is stored for hours for fermentation. Then the batter is spread on the tava along with a little oil.

  • Pakoras

Pakoras are the absolute favourite of Indian people. They can be made from potato or paneer or any other vegetables by dunking them in a gram flour batter and then deep-frying them. They are the best alternative for anything spicy and mouth-watering. They are crispy in nature and are served with coriander chutney. They are an absolute delight for people in India.

  • Thalis

Well, thalis are plates. But surprisingly they have small metal bowls filled with different Indian dishes such as vegetable dishes, yoghurt curd, dal(lentils), rice and pickled vegetables. The other options in the thali would differ according to the style you are preferring. The thali style can be Bengali, Punjabi or Rajasthani.

  • Lassi

Lassi is a delightful and super tasty drink which is served in two flavours: Savory or sweet. It is made from curd and it’s a very good source of probiotics which are helpful for the gut. Lassi can be really nourishing in summers as it is mostly served chilled.

  • Bhujia

Bhujia is basically a mix of a number of things. Many types of flours are used to make small sized snacks. Then the whole variety of snacks are mixed together along with spices and lemon juice. Puffed rice can also be used together with the mixture. The spicy and crispy mixture you get is bhujia. Almost every street of India has a bhelpuri wala. Bhujia is also called bhelpuri in some parts of India. In the street, the bhelpuri wala can customise your bhujia by asking you what you want more. You can thus have a variety of options available and can make your bhujia taste according to your taste buds. Although prepackaged bhujia is also available in India, the taste you get from customised bhujia is obvious out of the world.

  • Biryani and Pulao

Although many people use both of these terms referring to the same dish , they are actually quite different. Even though the sole ingredient is the same- rice, people are biased in eating one of those. The reason is that Biryani is always non-vegetarian as it either contains chicken or mutton. Also Biryani has more spices and includes separately boiled rice. The Biryani is then layered with meat and other vegetables. Then all the mixture is cooked together again.

Contrastingly, pulao contains less spices and the rice that is added into it is also uncooked. This is why pulses are a little wetter than Biryani.

Conclusion

Being gluten-free is not adding something positive to the meal of a healthy person. It’s removing a substance that is actually harmful to a relatively small number of people. Those people need this information in order to avoid certain foods but most likely have educated themselves about what they can and can’t eat. Because the rest of us generally don’t know what goes into what we eat, or care, we take the lazy way out and let marketers tell us what is good for us. That is how tomatoes end up with “gluten-free” stickers on them, bananas are labeled “cholesterol-free” and some soft drinks show units of “energy” instead of calories. Some of these things may not necessarily be harmful but it’s not altogether honest either. So, be smart and ask questions. If you needed to be gluten-free, you probably would have had enough problems by now that your doctor would have advised you.

 

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