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Gluten is a family of proteins found in wheat. In addition to wheat, it can be found in other grains such as rye, barley and triticale - a cross between rye and barley. While gluten is naturally occurring, it can be extracted and added to food and other products for protein and texture. Gluten has a binding agent that acts as a glue to hold the food together and maintain shape.
Protease, a digestive enzyme that helps our bodies break down food, can’t completely break down gluten. Allowing undigested gluten to make its way to the small intestine. While most people can handle undigested gluten, there is a growing population in which gluten can trigger a severe autoimmune response or other unpleasant symptoms.
A gluten-free diet is an eating plan that excludes all foods that contain gluten. It is essential for managing signs and symptoms of celiac disease as well as other medical conditions associated with gluten. A gluten-free diet requires careful attention to food selections, ingredients and nutritional content.
Other populations that may benefit from a gluten-free diet:
IBDisease including Crohn’s disease and Ulcerative Colitis
Celiac Disease is a serious, long-term autoimmune disease that occurs in genetically predisposed people and causes an immune reaction triggered by eating gluten.
Wheat Allergy similar to other food allergies, is the result of the immune system mistaking gluten or a different protein found in wheat, as a disease causing agent. The immune systems response may result in breathing difficulties, congestion and other symptoms.
Non-Celiac Gluten Sensitivity causes some signs and symptoms associated with celiac disease including abdominal pain, bloating, diarrhea, constipation, brain-fog or headache, yet there may be no damage to the tissues of the small intestine.