All you need to know about gluten

Gluten is a general name for proteins found in wheat, rye, barley, etc. It helps foods maintain their shape, acting as a glue that holds them together. But if gluten is a protein, then why it is bad for our health? It's not something that has been in our vocabulary for very long, but it is something that we should really consider as it possesses possible health problems. Flour should contain 15% gluten; unfortunately, in our country most of the white flour contains 35-45% gluten, which is harmful. We prefer white flour to brown or whole-wheat as it tastes better but we often overlook its negative effects. 

The most common problem with wheat is celiac disease, an autoimmune reaction provoked by gluten and treatable with a gluten-free diet. About 30-40% of people have the genetic background to potentially develop celiac disease, but only about 1-3% of people actually do. Celiac disease can also cause gluten-related skin problems, such as dermatitis herpetiformis. Symptoms of dermatitis herpetiformis include an itchy, red rash with raised blisters. 

Gluten is not necessarily bad, but those who have gluten intolerance, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion, may suffer health problems if they consume food with high gluten content. 

Wheat is also present in pastas and cereals, and many other processed foods contain gluten, but those who are intolerant should at least stick to brown flour. Not so long ago, people were unaware of gluten or its impact on our health, but it is now time to think again, and start eating healthy.

By Sharmina Nasrin