What is Gluten? The word gluten is a derivative from the word “glue.” It is protein from the grains of wheat, barley and rye, which humans process into food products. The protein duo of glutenin and gliadin are present in these grass. As processing washes the starch away, it leaves behind the glue-like gluten.
Meanwhile, gluten gives many baked goods its doughy texture. Gluten gives the elastic quality of dough and the chewiness of foods such as bagels.
The gluten content of flours we use for baking can either have higher or lower gluten content. Higher gluten content flours promote better rising of the dough and make the baked products chewier. We typically use flours that are low in gluten to make cakes. At the same time, we also use the glue property of gluten today to make wallpaper paste.
The old-fashioned way of making wallpaper paste is to mix up high-gluten flour and warm water into a soupy paste, before being applying it to the backing of wallpaper to get it to stick to the walls. It’s that sticky!
What Is Gluten? Its Role in Different Modern Diseases:
People with celiac disease cannot eat gluten because they have an immune response to gluten. This causes their body’s immune system to attack the lining of the small intestines. (There are a plethora of symptoms associated with celiac disease.)
Non-celiac gluten sensitivity, which is also known as gluten intolerance, on the other hand, results in an adverse response or stress response of the body when you ingest gluten.
Some researchers argue that non-celiac gluten sensitivity can and often involve an immune system response, but unlike celiac, the immune system instead attacks the gluten rather than attacking the body itself.
Many experts believe that even people who don’t appear to react to gluten must eliminate gluten from their diet. An intolerance to gluten can often be asymptomatic. Gluten can cause many adverse reactions impacting our health without us realizing it.
Gluten is often involved in many of the following symptoms:
- Digestion issues
- Hormonal issues
- Skin problems including acne
- Having autoimmune disease
- Brain fog
It may also be good to note that the gluten we eat today is highly refined and processed. It is not our grandmothers’ gluten. Our bodies are truly not equipped to digest gluten and certainly not in the mass quantities that we eat it today.