Gluten is a protein molecule primarily found in foods like wheat, barley, and rye. While gluten-free diets have become a fan favourite in the past few years, many people do not know where this preference originated from. In this blog, we shed some light on this dietary preference and hope to aid you in your journey of going gluten-free.
Why go gluten-free?
A gluten-free diet involves cutting out foods that contain this protein and is preferred by people who suffer from celiac disease, which is an autoimmune disorder. In this syndrome, the body of the affected individual recognizes gluten as a threat and hyperactivates the immune system, resulting in an attack on body’s cells. This not only destroys healthy body cells, but also affects the way their bodies absorb other nutrients.
Gluten can also be a hazard for people with wheat allergies. Apart from that, many people may also experience non-celiac gluten sensitivity, which is usually driven by the fact that gluten can be a dietary irritant and triggers uncomfortable symptoms in their gastrointestinal tracts. These symptoms include bloating, flatulence, diarrhoea and even cramps. These are general symptoms for the majority of the population and the reason why gluten-free diets have become such a norm.