There are those who have problems consuming gluten; likewise, the effects this protein has on the body varies in all people. Therefore, it is necessary to know what complications it can generate.
Currently, several conditions associated with the intake of this substance are recognized, but the most common are celiac disease and gluten sensitivity. Thus, in both, the body’s reaction involves the activation of the cells of the immune system.
What is gluten?
Gluten is a protein that is not present as such in food, but is formed when oats, rye, barley and wheat come into contact with water. Of these cereals, the latter is the one with the greatest capacity to produce it.
However, for 10,000 years, wheat has been part of the Western diet as a staple food. However, during this time the industry has modified it, making it increasingly resistant to pests and weather conditions.
Due to this, its consumption increased progressively, since its viscosity and elasticity made it a remarkable ingredient, not only for pastry products, but also as a food additive.
Thus, the overexposure of the population to gluten was favored and, consequently, associated diseases arose. In addition, it was determined that genetic predisposition plays an important role in their development.
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