Decoding Gluten: When to Say No, When to Say Yes
What gluten is—and why it mattersGluten refers to a group of structural proteins mainly present in wheat, barley, rye, and their hybrids, contributing to dough elasticity and allowing baked products to rise and maintain their form; while it is harmless for most individuals, a smaller group experiences immune, allergic, or digestive reactions that lead to genuine health issues, so determining whether to avoid it depends on proper diagnosis, specific symptoms, and long-term nutritional considerations.Situations where steering clear of gluten is plainly justifiedCeliac disease: an autoimmune disorder in which ingestion of gluten damages the small intestine. Prevalence is about 1% worldwide.…
