Gluten is a protein group found in different types of grains. It is one of the popular terms in health and nutrition today. Doctors and nutritionists throughout the world are making everyone conscious of this compound due to certain factors. It can create a health hazard for some persons and is restricted for people with celiac disease for their entire life. Following a gluten-free diet is mandatory for people who are intolerant to it. Moreover, some of us switch to a gluten-free diet to achieve certain fitness goals. Hence, let us know about what is gluten in detail and the risks associated with it before we start this specific diet.
What Is Gluten?
As we already know, it is a protein group contained in many grains. It is found in wheat, barley, rye, couscous, semolina, farina, graham flour, triticale and some other grains. The foods prepared from these grains have a sticky consistency or elasticity due to the adhesive properties of gluten. Therefore, pieces of bread rise and retain a chewy texture when eaten. Food products like flour, soups, sauces, flavors, processed meat, non-distilled liquor have this compound. Though many grains do not have gluten, there is a high chance of contamination. When you buy grains like oats, you have to be sure it is certified as gluten-free. To know more, certain things need to be explained in detail.
Gluten is a mixture of proteins like prolamin and glutelins. These proteins are essential for some people whereas harmful for others. People intolerant to it may have celiac disease which can lead to a health hazard. Therefore, following a visit to a doctor and some tests as well, one can be sure whether they have celiac or not. This compound affects the small intestine in persons with celias disease. Villi is the organ in the small intestine that helps absorbing nutrients. Damage to the villi organ can lead to celiac disease. Therefore, the only solution is a gluten-free diet, which can cure it properly. The doctor will explain more about this compound and its risk factors.
What Is Gluten: Is It Harmful?
As we already know, this compound is not harmful to all but could be for some people. Researches show that 1 in 100 people across the globe is found to have celiac disease. This autoimmune disease usually occurs genetically in people of all age. When diagnosed with celiac, a person needs to give up on their gluten intake completely. A doctor or a nutritionist is able to guide us about the foods to have or avoid in such circumstances. There is nothing to worry about, as the damage to the small intestine will gradually heal when we start a specific diet.
When To Avoid Gluten
Gluten is harmful in specific circumstances. A low intake of it can also cause malnutrition to some persons who don’t have celiac. People in third world countries are dependent on grains. A huge proportion of their daily meals includes grains with gluten. Hence, we need to observe the symptoms of gluten sensitivity and see a doctor if required. Therefore, delaying or neglecting these symptoms can lead to a worse health condition.