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Gluten is a family of proteins found in wheat and related grains like barley and rye. It consists of two main proteins: gliadin and glutenin.
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While wheat, barley, and rye contain gluten, other grains like rice, corn (maize), quinoa, and oats (if labelled gluten-free) are naturally gluten-free.
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Gluten is what gives dough its elasticity and helps it rise and maintain its shape during baking. This is why gluten-free breads can be denser and crumblier.
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Celiac disease is an autoimmune disorder triggered by gluten consumption, causing damage to the small intestine. Non-celiac gluten sensitivity is another condition where individuals experience symptoms similar to celiac disease but without intestinal damage.
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Gluten can be found in many unexpected foods such as sauces, soups, processed meats, and even some vitamins and medications where it acts as a binder or filler.
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While necessary for those with celiac disease or gluten sensitivity, gluten-free products can sometimes be higher in sugar, fat, or calories to compensate for texture and taste.
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People with celiac disease or severe gluten sensitivity must be cautious about cross-contamination, as even small amounts of gluten from shared cooking surfaces or utensils can trigger symptoms.
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Beyond medical necessity, the gluten-free diet has become a popular trend. Some people adopt it believing it promotes weight loss or overall health, although evidence supporting these claims is mixed.
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These points illustrate the complexity of gluten and its implications for health and diet choices.