What is Gluten?
Gluten is a protein found in cereal grains like barley, wheat, and rye.
It forms when two proteins, gliadins and glutenins, mix with water and knead into an elastic mass.
Gluten gives dough its chewy texture and helps it rise.
It is highly valued in the food industry for its texture and elasticity, especially in bread and baked goods.
Gluten and Health Issues
For some people, gluten can cause allergic reactions, particularly those with coeliac disease.
Protease, the enzyme that digests proteins, doesn’t break down gluten effectively, which can lead to problems in the small intestine.
Coeliac Disease
Coeliac disease is an autoimmune disorder where the body attacks its own proteins after consuming gluten.
It affects around 2% of the population and causes symptoms like severe diarrhea, anemia, and other digestive issues.
Diagnosis and Treatment
Coeliac disease is diagnosed through blood tests, endoscopy, or genetic tests, but diagnosis can often be delayed due to misattribution of symptoms.
The only treatment is a strict gluten-free diet.
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