Some people have an intolerance or allergy to gluten, a combination of proteins found in the seeds of cereals such as wheat, barley or rye and, depending on the case, can cause alterations in the digestive system or cause an allergic condition .
What is gluten and where is it found?
If we look for a more detailed explanation of what gluten is, we see that these proteins, together with starch and a cellulose wall, make up the nucleus of the seed. Each type of cereal has its own proteins. Wheat is where we find the most amount of gluten, and it is made up of two elements: gliadin and glutenin .
When the grain is prepared to grind it and produce, for example, bread or pasta, the flour that we obtain comes mainly from the kernel of the seed, that is, it maintains the gluten in its entirety.
Why is gluten present in so many products?
In reality, the quality of gluten as a protein is low, but it plays an important role in the shape and appearance of foodstuffs and other products in which it is found.
On the one hand, gliadins provide plasticity and serve as a binding agent . On the other hand, glutenins help to improve elasticity, making it easier to achieve the desired shape of the compound or dough that we are manipulating. With regard to food, they are responsible, for example for the fluffiness in baked goods or the texture of pasta.
Due to these qualities, and since it is an inexpensive substance, we find gluten in sauces, ice creams, toothpastes, cosmetics, packaging and cosmetic items .
Why does gluten cause disorders?
In general, humans do not have problems digesting this protein, but it may happen that the body cannot process it, is allergic or simply has an adverse reaction after ingesting it.
Celiac disease
Celiac disease is the most characteristic of these disorders and it is an immune response, ie, the body interprets gluten proteins are a toxic component. In this way, in the presence of these protein particles – in the case of wheat, gliadins and glutenins – a defense reaction appears that results in the production of mucus in the small intestine. This substance causes a malfunction of the villi that cover that organ and therefore, a poor absorption of nutrients.
Gluten allergy
In the case of allergy sufferers, their immune system will also react to come into contact with proteins and instead of mucus, it will generate antibodies to defend itself.
Gluten sensitivity
It is also possible to be sensitive to gluten . Although it is a pathology under study, the body’s response is different from the previous cases and produces intestinal symptoms and other disorders such as joint pain, but the immune system does not generate any response .
In addition to being found in wheat, other cereal seeds such as barley, rye, spelled, and some varieties of oats also contain their own gluten proteins.
