Gluten-free items are improving in flavor and quality (hello, cauliflower pizza). Pasta, beer, bagels, and even cosmetics are eliminating gluten, leaving you confused. Is gluten-free healthy?
Three million Americans have celiac disease, an autoimmune disorder provoked by gluten, says nutritionist Kimberly Synder.
Gluten is hazardous in certain situations. Gluten ingestion damages the small intestines in celiac disease, an autoimmune illness.
Gluten is a protein found in rye, wheat, barley, and triticale. Oats are inherently gluten-free, although gluten may be added during processing.
It can also be taken out and used to add texture or flavor to other foods because it is a great binder. Think of it as a glue that you can eat.
Protease breaks down proteins during digestion. Protease can't entirely digest gluten, leaving it in the small intestine.