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Certain grains like wheat and rye also contain gluten

What is gluten, and is it bad for You?


Gluten is controversial these days.

Most sources claim that it is safe for everybody except those who have celiac disease.

On the flip side, some health experts believe that glutens is damaging to most people.

According to a 2013 survey, over 30 percent of Americans actively try to avoid eating gluten.

This report clarifies what gluten is and how it can affect people’s health.

What is Gluten?

It is a part of proteins found in grains, including wheat, rye, spelled, and barley.

Of those gluten-containing grains, wheat is definitely the most frequent.

Both chief proteins in gluten are glutenin and gliadin. Gliadin is accountable for almost all of the adverse health effects of glutens.

This glue-like property creates the dough elastic and gives bread the ability to grow during baking.

Additionally, it supplies a chewy, pleasing feel.

Interestingly, the name gluten derives from this glue-like property of wet dough.

Issues with gluten:

But it can lead to problems for individuals with certain health conditions.

This includes celiac disease, glutens sensitivity, wheat allergy, and a few other ailments.

Celiac disease:

Celiac disease, also called coeliac disease, is the most severe type of gluten intolerance.

It affects about 1% of the population.

It is an autoimmune disorder in which the body treats gluten-free as a foreign invader.

The immune system attacks the gluten, in addition to the lining of the gut.

This damages the intestine wall and may cause nutrient deficiencies, anemia, severe digestive issues, and an increased risk of several diseases.

The most common symptoms of celiac disease are:

Digestive distress






Skin rashes


Foul-smelling feces

But, some individuals with celiac disease do not have digestive symptoms but may have other symptoms, such as tiredness or nausea.

Because of this, doctors often find it challenging to diagnose celiac disease. In fact, in 1 study, 80% of individuals with celiac disease didn’t know they had it.

Non-celiac gluten sensitivity:

Lots of people don’t test positive for celiac disease but still, respond negatively to gluten.

This condition is called non-celiac glutens sensitivity.

Researchers do not currently understand how many individuals have this ailment, however, some estimate it to be in the range of 0.5 to 13%.

Symptoms of gluten sensitivity include:





There is not any obvious definition of non-celiac glutens sensitivity.

Still, a doctor may make this diagnosis when a person reacts negatively, but they’ve ruled out celiac disease and allergies.

However, some experts don’t feel that this is a legitimate condition.

They believe that compounds other than gluten cause these negative consequences.

One study looked at 393 individuals with self-diagnosed gluten intolerance and investigated whether they enhanced to a gluten-free diet plan.

The results showed that only 26 people had celiac disease, while 2 had a wheat allergy. Only 27 of the rest 364 people received a diagnosis of gluten sensitivity.

That implies that of the participants who believed they were gluten intolerant, only 55 people (14.5%) had a problem with glutens.

Therefore, many men and women who believe that they are gluten intolerant may develop symptoms due to other causes.

Irritable bowel syndrome:

Irritable bowel syndrome (IBS) is a common digestive disorder that causes symptoms, for example:

Abdominal pain




Diarrhea or constipation or both

It’s a chronic illness, but many people are able to handle their symptoms with diet, lifestyle changes, and stress management methods.

Interestingly, studies have shown that some individuals with IBS may benefit from a glutens-free diet.

Wheat allergy:

For an estimated 0.2–1 percent of the populace, a wheat allergy may be causing digestive difficulties following consuming gluten.

Furthermore, studies have shown a glutens-free diet may benefit some individuals with schizophrenia, autism, and a disorder known as gluten ataxia.

Gluten intolerance:

Esophageal distress is the most common sign of glutens intolerance. The person might also have nausea or trouble gaining weight.

To determine exactly what’s causing your discomfort, people may ask their doctor to check for celiac disease.

There are two Chief ways to find out if a person has celiac disease:

Blood tests: A number of blood tests screen for antibodies. A typical one is the TTG-IgA test.

If that’s positive, the physician may recommend a tissue biopsy to confirm the results.

Biopsy from small intestine: A health professional takes a small tissue sample in the small intestine, and that a lab analyzes for damage.

If someone believes they may have celiac disease, they ought to talk to their physician before trying a glutenin-free diet.

If the individual does not have celiac disease, the best way to find out if they are sensitive to obey a strict glutens-free diet for a couple of weeks to see if symptoms improve.

Then, they will need to introduce glutenin straight back into their diet and see whether their symptoms return.

When the symptoms do not improve to a gluten-free diet and do not get worse when they re-introduce gluten, then the offender is probably something other than glutens.

The gluten-free diet test isn’t a sure-fire approach to diagnose the issue, and people should not attempt this on their own.

If a person suspects that they might have an issue, they should seek guidance from a healthcare provider and get tested for celiac disease or allergies.


FODMAPs are short-chain carbohydrates found in many foods, including wheat.

Many people are unable to digest these correctly, which may lead to various gastrointestinal symptoms.

There is some evidence that lots of people with”gluten sensitivity” are allergic to FODMAPs.

One analysis of 37 individuals with self-reported glutenin sensitivity put participants onto a low-FODMAP diet that decreased symptoms.

The researchers then gave them isolated glutenin, which didn’t affect their digestive symptoms.

This suggests that FODMAPs could possibly be the culprit for a lot of individuals who believe they react negatively to gluten.

Doctors may recommend that people with IBS follow a low-FODMAP diet.

But a lot of individuals can find this hard, which may lead to deficiencies.

Folks must adhere to this diet with the help of a health care professional.

Foods high in gluten:

The most common sources of gluten in the diet are:









Cakes, cookies, and pastries Anyone who would like to avoid gluten will have to read labels carefully.

Gluten-free diet:

Gluten-free diet
Gluten-free diet

Some people can find beginning a glutenin-free diet rather challenging at first.

The first thing an individual has to do is read the labels on everything they consume.

Glutenin, especially wheat, is a component in a surprising variety of foods.

In this diet, people should eat mainly healthful whole foods, as most whole foods are naturally glutenin-free.

Gluten-free grains:

There are a couple seeds and grains which are naturally glutens free and available to purchase online.

These include:











But while oats are obviously gluten-free, they may be contaminated by it.

Therefore, it’s safest only to consume oats using a glutens-free tag.

Gluten-free foods:

There are plenty of healthy whole foods Which Are naturally glutens-free, for example:








Fats, such as butter and oils

As a rule of thumb, it is better to select natural food.

These are normally low in nutrients and high in added sugar or refined grains.

Most beverages can also be glutens-free, except beer (unless it says it is glutens-free).

Various glutens-free recipe books are available to purchase online.

Many glutens-free foods readily available on the internet, including gluten-free bread and gluten-free snacks.

Who must avoid Gluten?

For the vast majority of individuals, avoiding glutens is not necessary.

But for people with specific health conditions, eliminating it from the diet can make a huge difference.

Furthermore, it is typically harmless to try out a glutenin-free diet plan. There is no nutrient in gluten grains that you can’t get from other foods.

When people cut gluten products and don’t correctly replace them with other carbs in the diet, then they could be at risk for inadequate fiber, calories, and B-vitamin intake.

Always consult with a health care professional before attempting a glutens-free diet plan.

Make sure to select healthful foods.

Ask your friends and loved ones for support.

If you’re feeling anxious or depressed, consider joining a support group or seeking counseling. Believe in your ability to take control of the pain…

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