What is gluten and why is it bad?

By far the most common gluten-containing grain is wheat.

The two main proteins found in gluten are glutenin and gliadin. Gliadin is responsible for the majority of gluten's negative health effects. Celiac disease affects only a small proportion of the population. 40% of the population carries the genetic markers for celiac disease, only 1% of the population develops the disease.

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Is gluten harmful to your health?

Gluten can be found in wheat, barley, and rye proteins. Oats and corn do not contain the same proteins, but they can be contaminated because they come into contact with other grains during harvest.

When wheat flour (or flour containing gluten proteins) is mixed with water, it transforms into gluten. Proteins become more pliable, sticky, and elastic. As a result, it is ideal for batters and doughs.

Despite popular belief, gluten is not necessarily harmful to your health unless you have celiac disease, non-celiac gluten sensitivity (NCGS), or a wheat allergy.

Before making any dietary changes if you experience discomfort when eating gluten, consult your doctor.

Gluten is generally well tolerated by the majority of people.

However, it can be problematic for people who have certain medical conditions. Celiac disease, gluten sensitivity, wheat allergy, and a few other diseases are examples of this. Although the following conditions share some characteristics, they differ greatly in terms of their etiology, progression, and severity.

• Celiac disease

Celiac disease is an autoimmune condition. When someone with celiac disease consumes gluten-containing foods, their immune system reacts, causing small intestine damage.

Gluten causes swelling in the intestinal lining, which stimulates the immune system to attack the injured lining of your small intestine. This causes small intestinal damage and inflammation over time, making other nutrients less likely to be absorbed. It can cause symptoms such as Abdominal pain due to gas, Diarrhea or constipation.

• Non-celiac gluten sensitivity (NCGS)

NCGS is a condition with symptoms similar to celiac disease that is typically diagnosed when a person does not have celiac disease but still experiences intestinal discomfort when eating gluten. However, there hasn't been much conclusive research on gluten sensitivity, and no test exists to diagnose the condition.

• Wheat intolerance

Wheat allergy develops when the immune system misidentifies wheat protein as a pathogen, such as bacteria or viruses, rather than a nutrient. An allergic reaction occurs, resulting in symptoms such as difficulty breathing, a rash on the skin, and a runny nose.

Is there any advantage to including gluten in your diet?

Going gluten-free does not always correspond to a healthy diet, unless you have one of the conditions listed above. Gluten has been shown in some studies to have health benefits.

Gluten contains arabinoxylan oligosaccharide, a prebiotic carbohydrate that helps feed healthy bacteria in the colon, which is good for gut health. Going gluten-free may result in gastrointestinal disorders like inflammatory bowel disease and irritable bowel syndrome.

FINAL WORDS

Gluten should not be consumed by people who have celiac disease, gluten intolerance, or gluten http://allergy.It is not advisable to self-diagnose celiac disease, gluten intolerance, or gluten allergy. Consult your primary care physician if you believe you should avoid gluten.

However, many gluten-containing foods are extremely nutritious. Whole grains, for example, are high in soluble fiber. Giving up Twinkies to avoid gluten is most likely beneficial to your health. However, giving up oatmeal or 100% whole-wheat bread to avoid gluten may not be a good idea unless those grains are replaced with an equal amount of other high-fiber foods, such as fresh vegetables.

Consider your overall diet. Unless you have celiac disease or gluten intolerance, you can eat whole grains if you focus on lean protein, fruits and vegetables, and other unprocessed foods.

References

• Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142.
• Gluten's role in bread baking performance". Canadian Grain Commission. 29 March 2016.
• Zhao, Hefei (February 2020). "Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products". Journal of Food Biochemistry. (44)4: e13157. doi:10.1111/jfbc.13157 – via Weily.
• Lundin KE, Wijmenga C (Sep 2015). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. doi:10.1038/nrgastro.2015.136.
• Woychick, JH; et al. "The Gluten Proteins and Deamidated Soluble Wheat Protein". Retrieved 8 September 2009.
• Oliver, JR; Allen, HM (January 1992). "The prediction of bread baking performance using the farinograph and extensograph". Journal of Cereal Science. 15 (1): 79–89. doi:10.1016/S0733-5210(09)80058-1.
• Elli L, Roncoroni L, Bardella MT (2015). "Non-celiac gluten sensitivity: Time for sifting the grain". World J Gastroenterol (Review). 21 (27): 8221–6.