The term gluten denotes 'glue' in Latin. Gluten proteins, when mixed with water form a gluey, sticky meshwork; just like when wheat is mixed with water to form a dough. People intolerant of gluten show abnormal immune responses when consuming gluten products. These immune responses may have serious effects on the overall health of the person.
What is Gluten?
Gluten is a complex of proteins which is stored along with starch in the endosperm of numerous grains. It helps food stay together and maintain its shape. Gluten gives an elastic nature and also provides a satisfying chewy texture to food.
The two main protein constituents of gluten are glutenins and prolamines (gliadin in wheat, hordeins in barley, secalins in rye, avenins in oats). Gliadin is more responsible for adverse immune responses in sensitive people.
Where is Gluten found?
Gluten is found in wheat, barley, rye, spelt, oats, cereal, bread, cakes, pastries, malt, etc.
Gluten and Overall Health
Most people tolerate gluten, but it may cause many health problems in people intolerant to it. People prone to adverse responses are as follows:
Gluten also has adverse effects on a person's oral health.