What is gluten?

Gluten is a protein composite found primarily in the grains of wheat, barley and rye. Less commonly known relatives of wheat such as spelt, triticale, kamut, farro and einkorn also contain gluten.

Gluten is formed when two wheat proteins - glutenin and gliadin – form cross links when they are hydrated. Most breads, pastas, baked goods, and seasonings contain gluten. It gives elasticity to dough and will help it rise and maintain its shape.

It can be used as a thickener in soups and desserts. It has so many uses and can be described as different names or aliases.

As it is metabolized or broken down, it can give some people tremendous problems. In short, the body’s immune system can see it as a toxin and therefore launch an attack against it.

Varied and multiple symptoms are created depending on what tissues of the body are attacked. Even small amounts of exposure may produce symptoms ranging from eczema, itching, headache, upset stomach, fatigue, sneezing and congestion to name a few.
What is gluten?