Understanding Gluten-Free

What is gluten?

Gluten is a protein found in wheat, barley, and rye. It is made up of two main proteins, gliadin and glutenin, which form a complex network of proteins that gives dough its elasticity and allows baked goods to rise. Gluten is what gives bread and other baked goods their chewy texture and is responsible for the characteristic rise and structure of many wheat–based products.

What foods contain gluten ?

 Foods that typically contain gluten include:

– Bread and other baked goods made with wheat, barley, or rye flour

– Pasta made with wheat, barley, or rye flour

– Cereals that contain wheat, barley, or rye

– Beer, which is made from barley

– Some soups, sauces, and salad dressings, which may contain wheat or barley as thickeners

– Some processed meats, such as hamburgers and sausages, which may contain gluten as a binding agent

– Some sweets, which may contain gluten as a filler

It is important to note that gluten can also be found in unexpected places, such as medications, vitamins, and lip balms!

What is Celiac disease?

Celiac disease is an autoimmune disorder that affects the small intestine. It is triggered by the consumption of gluten. When a person with celiac disease eats gluten, their immune system reacts by damaging the small intestine, which can lead to nutrient malabsorption and a wide range of symptoms. Symptoms of celiac disease can include diarrhoea, abdominal pain, weight loss, and anemia. The only treatment for celiac disease is a strict gluten–free diet.

What is Gluten intolerance?

Gluten intolerance, also known as non–celiac gluten sensitivity (NCGS), refers to a condition in which individuals experience symptoms similar to those of celiac disease, such as abdominal pain, bloating, diarrhoea, and fatigue, after consuming gluten, but do not have the same autoimmune response or damage to the small intestine that is seen in celiac disease.

The exact cause of gluten intolerance is not well understood, but it is believed that it may be related to an abnormal immune response to gluten or an inability to properly digest gluten. It is also possible that other components of wheat, such as FODMAPs, may play a role in the symptoms associated with gluten intolerance.

As with celiac disease, the only treatment for gluten intolerance is a strict gluten–free diet. However, unlike celiac disease, gluten intolerance does not cause long–term health complications if left untreated.

It’s important to note that a definitive diagnosis of gluten intolerance can only be made by ruling out celiac disease and wheat allergy through proper testing.