Gluten is a group of proteins found predominantly in wheat, barley, and rye. It acts as a glue that holds food together, maintaining its shape and providing elasticity. Gluten gives bread its chewy texture and allows it to rise during baking.
The most common sources of gluten in our diet include bread, pasta, cereals, beer, and baked goods. However, gluten is also present in less obvious foods like sauces, salad dressings, and processed meats because of its binding properties. Even certain medications and supplements may contain gluten as a binding agent.
While gluten is harmless for most people, it can cause adverse reactions in others. The most severe reaction is seen in individuals with celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. Symptoms can range from gastrointestinal distress to malnutrition because of the body’s inability to absorb nutrients properly.
Non-celiac gluten sensitivity is another condition where individuals experience symptoms similar to those of celiac disease but without the associated intestinal damage. Symptoms can include bloating, stomach pain, fatigue, and joint pain.
There’s also a condition known as wheat allergy, where the immune system reacts not just to gluten, but to other proteins found in wheat. This can cause a range of symptoms, from hives and itching to difficulty breathing.
Last, some individuals may find that consuming gluten exacerbates certain conditions, such as irritable bowel syndrome (IBS) and certain skin conditions like eczema, although the scientific evidence supporting these links is still being explored. Understanding the potential effects of gluten on the body is crucial for those considering a gluten-free diet, especially for managing conditions like eczema.