What Is Gluten?
“Gluten is a protein naturally occurring in the wheat plant and certain other grains,”
Gluten is naturally present, but it can also be isolated, concentrated, and added to various foods and products to enhance their protein content, texture, and flavor. It serves as a binding agent, contributing to the cohesion and form of processed foods.
Where does gluten originate?
Gluten is derived not only from wheat but also from rye, barley, and triticale (a hybrid of rye and barley). While oats may sometimes contain gluten, it's typically due to cross-contamination during processing rather than inherent gluten content.
What impact does gluten have on the body?
- Our bodies produce digestive enzymes to break down food, including proteins. However, gluten poses a challenge as it isn't entirely broken down by one of these enzymes, protease. Consequently, undigested gluten may reach the small intestine. While most individuals tolerate this well, some may experience severe autoimmune reactions or other adverse effects.
- Celiac disease, an autoimmune response to gluten, can result in damage to the small intestine. Even those without celiac disease may feel unwell after gluten consumption, exhibiting symptoms like bloating, diarrhea, headaches, or skin irritations. This could be attributed to poorly digested carbohydrates, known as FODMAPS, fermenting in the gut, causing discomfort.
- Research indicates that certain individuals may have compromised intestinal function, allowing undigested gluten or other substances to pass through the intestinal lining into the bloodstream, triggering inflammation.
Is gluten detrimental to health?
“Gluten isn’t inherently harmful for most individuals,” Rajagopal clarifies. “Humans have consumed gluten for centuries through foods like bread, which provides protein, soluble fiber, and essential nutrients.”
In its natural form, particularly in whole grains, gluten isn't harmful to healthy individuals who can tolerate it. However, processed foods derived from grains like wheat often lack the nutritional value of the original plant. These refined products, such as snack crackers and potato chips, contain minimal whole grains and are typically laden with sodium, sugar, and additives.
Many individuals who adopt a gluten-free diet while consuming processed foods may continue to experience health issues like weight gain and blood sugar fluctuations. In such cases, it's often not the gluten itself causing problems but rather the additives and unhealthy components present in processed foods.
Who should consider avoiding gluten?
According to Rajagopal, individuals with the following conditions should be cautious about gluten consumption:
- Celiac disease: an autoimmune disorder leading to small intestine damage upon gluten ingestion.
- Non-celiac gluten sensitivity: gastrointestinal discomfort triggered by gluten in those without celiac disease.
- Wheat allergy: an allergic reaction specific to wheat, not necessarily to all grains or gluten.
- Gluten ataxia: a rare autoimmune neurological condition resulting in brain inflammation due to gluten exposure.
What steps should be taken if gluten sensitivity is suspected?
If you suspect gluten may be affecting your health, consult a healthcare professional. Your doctor might recommend blood tests to diagnose celiac disease or a wheat allergy. Before eliminating gluten from your diet, collaborate with a registered dietitian to devise an appropriate eating plan tailored to your needs.
