What is Gluten?

Several controversies surround gluten. Some sources state it’s safe for everybody except people who have celiac disease. In contrast, A few medical experts believe that gluten intake harms most people.

We will explain what you should know about gluten, its sources, health problems associated with it, and gluten-free diets as an alternative.

What is Gluten?

We often hear the word gluten, but what exactly is gluten? Gluten is a protein found in wheat, rye، barley, and other grains.

Wheat is the most common gluten-containing grain. Gluten derived its name from the Latin word “gluten,” meaning “glue.” It is due to its sticky and glue-like properties in the wet dough.

This peculiar property of gluten gives the dough an elastic look and helps the bread rise when baking. Gluten also offers a chewy and pleasing texture. It is often used as an additive, stabilizer, or thickener to enhance and improve moisture retention in various processed foods.

Gliadin and glutenin are the two major proteins in gluten.

However, gluten may affect the digestive system of individuals with gluten intolerance, coeliac disease, and people allergic to the protein.

What are the foods that contain gluten?

You can find gluten in various whole and processed foods, including:

Grains

Grains that contain gluten are wheat bran, whole wheat, rye, spelt, couscous, semolina, barley, bulgur, durum, Kamut, farina, wheat germ, farro, cracked wheat, matzo, einkorn, etc.

Processed grain-based foods

Processed products that may contain gluten are breadcrumbs, bread, crackers, seitan, some veggie burgers, pastries, cookies, pasta, wheat-containing soba noodles, etc.

Other foods and beverages

Malt vinegar, barley malt, soy sauce, some spice blends, sauces or gravies thickened with flour, flavoured chips, bouillon, certain broths, beer, certain salad dressings, some wine types, etc.

Problems associated with gluten

Most people show no adverse effects after consuming gluten-based foods. The problems or health issues associated with gluten are prevalent in individuals with gluten intolerance, although normal people can be sensitive to it at any level in life.

The common health problems linked to gluten protein are gluten intolerance, celiac disease, wheat allergy, epilepsy, dermatitis herpetiformis, and more conditions.

Celiac Disease

• Definition: Celiac disease is an autoimmune disorder where the ingestion of gluten causes damage to the small intestine, leading to malabsorption of nutrients and affecting overall health.
• Symptoms: Common symptoms include diarrhea, bloating, fatigue, weight loss, and skin rashes. If untreated, it can lead to severe complications such as osteoporosis, infertility, and increased risk of other autoimmune diseases.
• Diagnosis: Celiac disease is diagnosed through blood tests to detect specific antibodies (such as tTG-IgA) and confirmed with a biopsy of the small intestine to check for damage to the villi.
• Treatment: The primary treatment for celiac disease is strict adherence to a lifelong gluten-free diet. Even small amounts of gluten can trigger symptoms and cause damage to the intestine.

Gluten Intolerance (Non-Celiac Gluten Sensitivity)

• Definition: Gluten intolerance is a condition where individuals experience symptoms after consuming gluten but without the immune response or intestinal damage seen in celiac disease. It is not an autoimmune disorder.
• Symptoms: Symptoms include bloating, abdominal pain, diarrhea, and fatigue. These symptoms are similar to those of celiac disease but do not cause long-term damage to the intestines.
• Diagnosis: Gluten intolerance is diagnosed primarily through the exclusion of other conditions such as celiac disease and wheat allergy. There are no specific tests for gluten intolerance.
• Treatment: The condition is managed by avoiding gluten-containing foods. The tolerance level to gluten can vary between individuals, but there are no long-term health consequences as seen with celiac disease.

Wheat Allergy

• Definition: Wheat allergy is an allergic reaction to one or more proteins found in wheat, including gluten. This condition can cause immediate and severe allergic reactions.
• Symptoms: Symptoms can range from mild (skin rashes, swelling) to severe (difficulty breathing, anaphylaxis). Immediate allergic reactions can occur within minutes after consuming wheat.
• Diagnosis: Wheat allergy is diagnosed through allergy testing, including skin prick tests and blood tests to measure IgE antibodies against wheat proteins.
• Treatment: The main treatment involves avoiding wheat and wheat-containing products. In cases of severe allergic reactions, individuals may need to carry an epinephrine auto-injector (EpiPen) to treat anaphylaxis.

How to live a gluten-free lifestyle

Living a gluten-free lifestyle is becoming more popular these days. People are looking to live healthier, enjoy a better quality of life, and avoid the possibility of some illness. Getting well with food is an essential step in this process.

Choosing healthy, delicious gluten-free meals can be challenging, especially if you feel overwhelmed or stressed about trying something new.

If you are getting processed food, read its label to ascertain whether or not it contains gluten. Foods carrying these labels include but are not limited to:

• Naturally gluten-free foods or drinks.
• Prepared foods without gluten-containing ingredients.
• Foods free from gluten-containing ingredients contaminations during production.
• Gluten-containing foods that have been processed to remove gluten

Gluten does not pose a health risk to the majority of the population. However, a gluten-free diet is a preferred alternative to gluten foods, especially for those with allergies, gluten tolerance, or celiac disease. Therefore, this group of people must remove gluten-containing foods from their diets to prevent harmful, adverse reactions.