Let's face it, avoiding gluten has become popular as gluten-free foods improve in both taste and quality.
You might be perplexed by the fact that many of your favourite items, like pasta, beer, bagels, and even cosmetics, are giving up gluten.
According to Kimberly Synder, a nutritionist, three million Americans suffer from celiac disease, a devastating autoimmune disorder brought on by gluten.
According to registered dietitian Tracy Lockwood-Beckerman, up to 20 million people have non-celiac gluten sensitivity.
Gluten may be damaging to the body in various situations. The ingestion of gluten damages the small intestine because celiac disease is an autoimmune condition.
However, those who are gluten sensitive do not have celiac disease. Instead, eating gluten causes symptoms including bloating, headaches, mental fog, joint discomfort, exhaustion, and even melancholy.
According to Johns Hopkins, the proteins rye, wheat, barley, and triticale include gluten. Oats are normally gluten-free, but if they are processed with gluten-containing foods, they can occasionally contain gluten.
Since it's a fantastic binding agent, it may also be removed and added to other foods for texture or even flavour. Imagine it as a pleasant and edible glue.
For people who can take it, gluten has been around for a very long time. Gluten-containing foods have been giving people protein, soluble fibre, and minerals.
The protease digestive enzyme aids in the breakdown of proteins during digestion. The problem is that gluten can't be completely broken down by protease, leaving undigested gluten in the small intestine.