The question is simple, what is gluten? The bare minimum answer is that gluten is a group of proteins found in certain grains, most commonly wheat, barley and rye.
The complicated answer is, gluten is a protein. Yes, a protein, but that is the generalized name for prolamins and glutelins, proteins that form a glue-like micro network when combined with liquids (water). Gluten is extracted and added to processed foods to help improve texture, flavour and act as a thickening agent.
Its role in food is to give baked goods that chewy texture which helps them rise and maintain their bouncy shape by trapping gases. It is also often the binding property for holding ingredients together in many foods and recipes.
What foods are high in gluten?
Foods that are often high in prolamins and glutelins are primarily those made from grains, this includes wheat, barley, and rye. Celiac Disease Foundation calls the core containing foods “The Big 3”.
These foods include bread, pasta, whole grain cereals, baked goods, soups, dressings, sauces, beer, and so much more.
Oats can also occasionally be an issue for hidden gluten. They are often processed with gluten-containing grains, risking their overall safety for those who have Celiac Disease. It is recommended to only consume certified gluten free oats when diagnosed with Celiac Disease.
Learn how to find the hidden gluten in the everyday foods we have in our homes.
Why is gluten harmful for some people?
For most people, gluten-containing whole grains are classified as a source of protein and fiber, and can be part of a healthy, whole diet.
For people with Celiac Disease, an autoimmune response is experienced, often damaging the lining of the small intestines/autoimmune system. This could lead to a variety of gastrointestinal issues, and trigger symptoms like fatigue, bloating, and pain.
While some others may experience adverse reactions or have a sensitivity, even without a Celiac Disease diagnosis.