The Science of Gluten: What It Is and How It Affects Your Body
Gluten is a protein found in wheat, barley, and rye. It acts as a binding agent, giving dough its elasticity and helps it rise while maintaining its shape during baking. When flour is mixed with water, gluten forms a sticky network that traps air bubbles, resulting in the airy and chewy texture of bread and other baked goods.
Gluten is composed of two main proteins, glutenin, and gliadin. Gliadin is responsible for triggering an immune response in individuals with celiac disease or gluten sensitivity. When consumed by those with these conditions, the immune system mistakenly attacks the lining of the small intestine, leading to various symptoms such as digestive issues, fatigue, and nutrient deficiencies.
Gluten Sources
Gluten can be found in a wide array of sources, primarily in grains such as wheat, barley, and rye. These grains contain proteins that can trigger adverse reactions in individuals with gluten sensitivity or celiac disease. Products made from these grains, such as bread, pasta, and baked goods, are common sources of gluten in the diet.
Additionally, processed foods often contain hidden sources of gluten, such as sauces, condiments, and soups. It is important for individuals avoiding gluten to carefully read labels and be mindful of potential sources of gluten in their diet. Cross-contamination can also occur in food preparation areas, making it essential for those with gluten intolerance to be cautious when dining out or sharing kitchen spaces with gluten-containing ingredients.
• Grains such as wheat, barley, and rye are primary sources of gluten
• Products made from these grains like bread, pasta, and baked goods contain gluten
• Processed foods may have hidden sources of gluten like sauces and soups
• Reading labels carefully is important for those avoiding gluten
• Cross-contamination can occur in food preparation areas
How Gluten Affects the Body
Gluten can have various effects on the body, particularly for individuals with gluten sensitivity or celiac disease. When consumed by those with these conditions, gluten can trigger an autoimmune response that damages the lining of the small intestine. This can lead to malabsorption of nutrients, causing deficiencies in essential vitamins and minerals.
Furthermore, for some individuals, gluten consumption can result in uncomfortable digestive symptoms such as bloating, gas, diarrhea, and abdominal pain. These symptoms occur due to the body’s inability to properly break down and digest gluten, leading to inflammation and irritation in the digestive tract. Over time, repeated exposure to gluten can exacerbate these symptoms and interfere with overall digestive health.
What is gluten?
Gluten is a type of protein found in grains like wheat, barley, and rye.
What are some common sources of gluten?
Common sources of gluten include bread, pasta, cereals, baked goods, and beer.
How does gluten affect the body?
For individuals with gluten sensitivity or celiac disease, consuming gluten can lead to symptoms like bloating, diarrhea, fatigue, and stomach pain. In severe cases, it can damage the lining of the small intestine and lead to nutrient deficiencies.
Can gluten affect individuals who do not have celiac disease or gluten sensitivity?
Some individuals may experience non-celiac gluten sensitivity, which can cause similar symptoms to those with celiac disease but without the autoimmune response.
Is gluten harmful to everyone?
No, gluten is not harmful to everyone. It is only a concern for individuals with celiac disease, gluten sensitivity, or wheat allergies.
