All About Gluten

The information contained in this and subsequent sections has been procured from multiple accredited sources .

It is all for educational purposes and not intended to be taken as medical advice.

What is Gluten?

Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together.

Gluten can be found in many types of foods, even ones that would not be expected.

How can Gluten negatively affect people?

Gluten doesn’t get along with every digestive system. Some people just have wheat intolerance syndrome. That’s one of three conditions that gluten can trigger:

Celiac Disease. A disorder in which gluten causes your immune system to attack your small intestine; over time, the attacks can damage the lining of your intestine.
Non-celiac gluten sensitivity. Also called gluten intolerance, the condition causes celiac symptoms -- like stomach pain, bloating, and diarrhea -- but doesn’t damage your small intestine.
Wheat allergy. Your immune system fights gluten like a virus or bacteria; if you eat it, you may have trouble breathing, a skin reaction, or problems digesting.

Going gluten-free is also a trend among people who don’t have medical reasons to avoid the stuff. Some people say they lost weight and gained energy when they cut gluten. But, there’s not much scientific evidence to prove that a gluten-free diet offers health benefits to people who can tolerate the ingredient.

Sources: Celiac Disease Foundation