Gluten

Gluten is a protein found in wheat and some other grains.

Key Facts about Gluten

• It is naturally occurring, but it can be extracted, concentrated and added to food products to add protein, texture and flavor. 
• It is found in many cereal grains, particularly in barley, wheat, and rye.
• It contains specific proteins, when mixed with water and kneaded, create an elastic mass, called gluten. 
• It is of two types: gliadins and glutenins. 
• At the microscopic level, gluten is an elastic mesh of the protein molecules.
• Allergy: An enzyme called protease helps digest proteins but it cannot break down gluten. When such gluten reaches the small intestine, the body can develop gastrointestinal problems.
• Coeliac disease: It is a chronic inflammatory disorder of the small intestine, prompting the immune system to produce a large number of antibodies that attack the body’s own proteins.
• Treatment: Maintaining a diet very low in gluten may help in prevention.