10 Signs of Gluten Intolerance
Gluten refers to a composite of storage proteins known as glutelins and prolamins that are stored in the endosperm’s starch. This part of the plant functions to nourish it during germination. It is found in barley, wheat, rye, and other hybrids such as emmer, spelt, Khorasan, and more. Naturally, it can also be found in products made from these grains.
Gluten is appreciated for the elasticity it gives when flour is mixed into dough. It also helps the bread rise and retain its shape leaving the final product with a chewy texture. In some individuals, gluten can trigger an adverse autoimmune reaction resulting in celiac disease, gluten ataxia, non-celiac gluten sensitivity, and dermatitis herpetiformis. Individuals with these issues are recommended to engage in a gluten-free diet.
Gluten intolerance, or gluten sensitivity, is a fairly common issue. It is estimated to affect approximately 0.5 to 13 percent of the population and may result in various issues.
