By Paula Owens
What is Gluten? Gluten is a protein found in the endosperm of grains, especially wheat, rye, spelt and barley. It constitutes about 80% of the proteins in wheat, and is composed of the proteins gliadin and glutenin. Gluten is also used as a food additive in the Gluten form of a flavoring, stabilizing or thickening agent, often hidden as dextrin, maltodextrine, and dextrose found in ice cream, soy sauce, ketchup, beer and many other items. Gluten provides elasticity to dough, which gives breads and bagels their chewiness.
One does not have to have Celiac disease to suffer the negative effects of gluten. Celiac disease and gluten intolerance are most common among people of Scandinavian, Irish, English, Scottish, and Eastern European. Often it’s assumed that gluten intolerance is a food allergy, however it’s actually an autoimmune disease that creates inflammation and intestinal permeability which compromises your immune system.
