What is Gluten?

Gluten is a general name for the proteins found in wheat, rye, barley etc. Gluten helps foods maintain their shape, acting as a glue that holds food together. It helps bread dough to rise and makes bread more chewy (some people like it that wqy). It’s harmless unless you have celiac disease. When people with celiac disease eat gluten, their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body. Only 1% of the population of the earth have celiac disease.

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