What is gluten?

Gluten is a mixture of proteins found in wheat, barley, rye, and triticale. It acts as a glue-like substance that helps food maintain its shape and elasticity. Gluten gives bread its chewy texture and is commonly found in various processed foods. However, for individuals with celiac disease or gluten sensitivity, consuming gluten can lead to negative health effects. People with celiac disease have an autoimmune reaction to gluten, damaging the small intestine and impairing nutrient absorption. Gluten sensitivity, on the other hand, causes adverse symptoms without damaging the small intestine. Gluten-free diets have become the go-to solution for managing these conditions. By eliminating gluten from their diets, individuals can avoid the potential health risks and enjoy a wide range of gluten-free alternatives available today.