Gluten is controversial these days. Most scientific sources claim that its consumption is safe for the population, except for those who have celiac disease.
On the other hand, some health experts believe that gluten is harmful for most people.
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Gluten is a family of proteins found in grains such as wheat, rye, spelt and barley.
Of the gluten-containing grains, wheat is by far the most consumed.
The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects.
When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency.
This glue-like property makes the dough elastic and gives bread the ability to rise when baked. It also provides a satisfying, chewy texture to these foods.
Interestingly, the name gluten is derived from this glue-like property.
Most people tolerate gluten well. However, this can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy and some other illnesses.
Celiac disease is the most serious form of gluten intolerance. It affects about 1% of the world's population.
It's an autoimmune disorder and involves the body treating gluten like a foreign invader. The immune system attacks gluten as well as the lining of the intestines.
This damages the intestinal wall and can cause nutritional deficiencies, anemia, severe digestive problems and an increased risk of many diseases.
The most common symptoms of celiac disease are digestive discomfort, tissue damage in the intestine slenderness, bloating, diarrhoea, constipation, headache, tiredness, rashes, depression and loss of weight.
However, some people with celiac disease do not experience digestive symptoms, but may experience other symptoms such as tiredness or anemia.
For this reason, celiac disease can be very difficult to diagnose. In fact, up to 80% of people with celiac disease don't know they have it.
There are many people who do not test positive for celiac disease but still react negatively to gluten.
This condition is called non-celiac gluten sensitivity.
Currently, it is not known how many people have this condition, but it is estimated to be in the range of 0.5 to 13% of the population.
Symptoms of gluten sensitivity include diarrhea, stomach pain, tiredness, bloating and depression.
There is no clear definition of non-celiac gluten sensitivity, but the diagnosis is made when a patient reacts negatively to gluten but celiac disease and allergies have been ruled out.
However, some experts believe that this is not a real condition. They think the adverse effects are imaginary or caused by substances other than gluten.
One study looked at nearly 400 people with gluten intolerance and investigated whether they improved on a gluten-free diet.
The results showed that only 26 people had celiac disease, while 2 had a wheat allergy. Only 27 of the remaining 364 people were diagnosed as gluten sensitive.
This means that out of the 400 who thought they were gluten intolerant, only 55 people (14.5%) actually had a gluten problem.
Therefore, many people who think they are gluten intolerant actually have other causes for their symptoms.
Irritable bowel syndrome is a common digestive disorder that causes symptoms such as abdominal pain, cramping, bloating, gas, and diarrhea.
It's a chronic condition, but many people are able to manage their symptoms with diet, lifestyle changes, and stress management.
Interestingly, studies have shown that some individuals with this disease can live peacefully if they follow a gluten-free diet.
For about 1% of the population, wheat allergy may be causing digestive problems after consuming gluten.
Additionally, studies have shown that a gluten-free diet can benefit some individuals with schizophrenia, autism, and a condition called gluten ataxia.
