FAQs
What is gluten?
Gluten is a group of natural proteins, primarily gliadin and glutenin, found in wheat, barley, rye, and related grains that give dough its stretchy texture.
Why can gluten be harmful?
Gluten can cause immune reactions in people with celiac disease, non-celiac gluten sensitivity, or wheat allergy, leading to gut inflammation and other symptoms like fatigue and headaches.
Who needs to avoid gluten?
People diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat allergy should avoid gluten to prevent symptoms and intestinal damage.
Is gluten harmful for everyone?
No, gluten is harmless to most people and serves as a source of protein and fiber unless they have a gluten-related disorder.
How is gluten intolerance diagnosed?
Diagnosis involves blood tests for celiac disease antibodies, exclusion of other allergies, and sometimes an intestinal biopsy; a gluten elimination and challenge diet may also help identify sensitivity.
