Can gluten intolerant people eat triticale?
Quick Answer
No
Triticale is a hybrid of wheat and rye, both of which contain gluten. Therefore, it is not safe for people with gluten intolerance or celiac disease to consume.
What Is It?
Triticale is a hybrid grain, a cross between wheat and rye. It was developed to combine the yield potential and grain quality of wheat with the disease and environmental tolerance of rye.
Historical Context
Triticale was first bred during the late 19th century in laboratories in France and Germany. It was developed as part of an attempt to harness the productivity of wheat with the hardiness of rye.
Why It Can Be Risky
For people with gluten intolerance or celiac disease, consuming triticale can lead to a range of health problems.
- Digestive issues: This can include bloating, diarrhea, and stomach pain.
- Malnutrition: Over time, eating foods that contain gluten can damage the lining of the gut, making it harder for the body to absorb nutrients.
- Long-term health problems: These can include osteoporosis, infertility, nerve damage, and seizures.
Safe Alternatives
- Quinoa: This grain is high in protein and does not contain gluten.
- Rice: Both white and brown rice are naturally gluten-free.
- Corn: Cornmeal and corn flour are safe alternatives for people with gluten intolerance.