Glutenfreesg 2.95

Millions of people around the world are giving up gluten.

WHAT IS GLUTEN?

Gluten is the name of a family of proteins present in grains like wheat, spelt, rye and barley.

When wheat flour is mixed with water, the gluten proteins form a sticky cross-linking network that has a glue-like consistency.

The name glu-ten is derived from this glue-like property. If you’ve ever held wet dough in your hands, then you will know what I’m talking about.

Gluten makes the dough elastic, and gives it the ability to rise during breadmaking. It also tastes good, and provides a chewy, satisfying texture.


MANY PEOPLE ARE SENSITIVE TO GLUTEN

The most severe form of gluten intolerance is called celiac disease, which is caused by an autoimmune reaction when the gliadin proteins enter the digestive tract.

This can lead to a degenerated gut lining, nutrient deficiencies, severe digestive issues and other serious conditions, many of which are hard to link to digestion.

Unfortunately, most people with celiac disease do not know that they have it, as the symptoms can often be vague and difficult to diagnose.

Then there is another condition called non-celiac gluten sensitivity. This involves an adverse reaction to gluten in people who do not have celiac disease.

In people with gluten sensitivity, gluten may cause diarrhea, stomach pain, bloating, fatigue, depression and various other symptoms.

A gluten-free diet has also been shown to be effective for some cases of schizophrenia, autism and a type of cerebellar ataxia called gluten ataxia.