What is Gluten?
The group of proteins present in different types of wheat like Emmer, Khorasan, Durum, Farro, Farina and Rye (used in the distillation of whiskey), Barley, Triticale (a fodder crop which is also a mix of Rye and Wheat) is known as Gluten. The key proteins found in Gluten are Gliadin and Glutenin. These proteins found in Gluten are very low in nutritional as well as biological value. Gluten is both elastic and binding in nature which makes them bind foods together enabling maintenance of their shape.
Symptoms of Gluten Sensitivity or Gluten Intolerance?
Gluten sensitivity is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. The symptoms are similar to those of celiac disease. Some common symptoms that are pointers to Gluten intolerance are feces that are foul smelling, weight loss or bloating, constipation or diarrhea, small intestines with damaged tissues, rashes in the skin, headache, fatigue, depression and abdominal pain. These symptoms are generic and may differ from person to person.
What is Celiac Disease or Wheat Allergy?
Celiac Disease is an autoimmune disorder due to in which immune system become allergic to gluten. It damages the gastrointestinal wall resulting in serious digestive disorders, anemia and deficiencies pertaining to nutrition.
It is the severest form of intolerance towards Gluten rich foods. Statistics show that 3 million people in the US suffer from celiac disease, which is approximately 1 in 133 people.
Causes and Treatment of Gluten Intolerance