Gluten is a protein found in various grains, such as wheat, barley, and rye. In addition to playing an essential role in the texture and structure of baked goods, it is also implicated in several gluten-related disorders, such as celiac disease, non-celiac gluten/wheat sensitivity, and wheat allergy.
The gluten-free diet as therapy
The gluten-free diet is currently the only effective therapeutic option for both celiac disease and non-celiac gluten/wheat sensitivity, although its application and level of strictness vary depending on the type of disorder.
Discover how gluten is metabolized in the body, why its breakdown is incomplete in people with celiac disease, and how this alteration can trigger inflammatory processes in the intestinal mucosa.
Thanks to its technological properties, gluten is frequently used in processed products, even those where its presence is not expected, which can make it difficult to identify in the diet.
