This is for informational purposes only. For medical advice or diagnosis, consult a professional.
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), barley, rye and triticale – a cross between wheat and rye.
Gluten helps foods maintain their shape, acting as a glue that holds food together. It is the ingredient that gives bread and baked goods their chewy texture.
Gluten is a protein composite found in common grains, including wheat, barley, and rye. It is responsible for the elasticity and chewiness of dough, making it essential for baking bread and other baked goods.
However, gluten can cause serious health problems for people with celiac disease, an autoimmune disorder where the body’s immune system attacks the small intestine in response to gluten. Even small amounts of gluten can damage the lining of the small intestine, leading to malabsorption of nutrients and various health issues.
For people with celiac disease, a strict gluten-free diet is the only treatment. This diet involves completely avoiding all products containing wheat, barley, and rye, as well as any processed foods that may contain hidden sources of gluten.
In recent years, gluten-free diets have also gained popularity among people who believe they have non-celiac gluten sensitivity (NCGS), a condition characterized by gluten-related symptoms in the absence of celiac disease or wheat allergy. However, the existence and prevalence of NCGS are still debated among researchers.
If you suspect you have celiac disease or gluten sensitivity, it’s important to consult with a healthcare professional for proper diagnosis and guidance on managing your diet.