Gluten intolerance is getting more common but there is a very big difference between that and celiac disease.
Gluten Intolerance shares some of the gut-related symptoms as celiac disease but is a less severe condition.
Celiac disease must exclude gluten from their diet whereas gluten intolerence can slowly reduce consumption and even consume small amounts without experiencing any symptoms.
So what is Gluten?
Gluten is a family of proteins found in wheat... It gives dough its elasticity and makes bread soft and chewy.
Gluten is located in the endosperm and nourishes plant embryos during germination.
In Latin, gluten means “glue” and that's what it does by glueing two proteins together, gliadin and glutenin.
Gluten Intolerance
Gluten intolerance or gluten sensitivity is the body’s inability to break down and digest the gluten protein found in wheat and other grains.
Common Gluten Intolerance Symptoms
Diarrhea and constipation
Bloating
Abdominal pain
Nausea
Celiac Disease
Celiac disease is a serious, genetic autoimmune disease triggered by consuming gluten. It is not an allergy or an intolerance to gluten.
When gluten is eaten, the protein interferes with the absorption of nutrients from food because of the damage to the small intestine called villi.
This damage to the villi will make it nearly impossible for the body to absorb nutrients into the bloodstream, leading to malnourishment.
Common Foods Containing Gluten
Many common foods contain gluten
- Breads
- Pastas
- Crackers
- Cereals
- Flour
- Cakes
- Biscuits
Gluten Free Grains
Quinoa
Rice
Buckwheat
Amaranth
Arrowroot
Cassava
Millet
Sorghum
Soy
Tapioca
Watch the accompanying video ↗
Gluten Research
The Gluten-Free Diet: Can Oats and Wheat Starch Be Part of It?
Wheat starch, gliadin, and the gluten-free diet.
