Gluten is a type of protein found in grains like wheat, barley, and rye. It is responsible for giving dough its elasticity and helps baked goods rise and maintain their shape. While many people can consume gluten without any issues, it can be problematic for those with specific health conditions, such as celiac disease or gluten sensitivity.
Understanding gluten is important for health because it can cause serious damage to the small intestine in individuals with celiac disease. This autoimmune disorder can lead to various symptoms, including digestive problems, fatigue, and nutritional deficiencies. For those affected, avoiding gluten is essential to prevent these health complications and to promote healing.
In the body, gluten functions primarily as a protein source. It is broken down during digestion into smaller components called peptides and amino acids. These building blocks are then used by the body to support various functions, including muscle repair and immune response. However, in individuals with celiac disease, the immune system mistakenly identifies gluten as harmful, leading to inflammation and damage in the intestines.
It is worth noting that while gluten is safe for most people, those with celiac disease must strictly avoid it. This has led to the growth of gluten-free products and diets, providing options for those who need to eliminate gluten from their meals while still enjoying a variety of foods.