So whats up with Gluten?
When entering many health food store’s today it’s hard not to find a gluten free section. Unfortunately many people have no idea what gluten is, so I thought this would be a great time to clear things up. Gluten is a protein found in wheat, rye, and barley. Most people in this country can eat a piece of bread or have a slice of pizza with little concern, however; for one out of 133 Americans who suffer from Celiac Disease life if much different. Celiac Disease is a disease in which someone lacks the ability to digest gluten.
After all the starch is removed from a cereal grain, a sticky protein remains called gluten. Around this protein is a enzyme resistant molecule that is undigestable for many individuals. With lack of proper digestion this protein creates a whole host of digestive problems. Diarrhea, abdominal cramping, and malabsorption are just a few of the symptoms.
Along the small intestine are hundreds if not thousands of microscopic finger-like projections called villi. These villi are important because they help us absorb nutrients in the body. With someone with a gluten intolerence these villi get destroyed.
If you suspect gluten intolerance (Celiac Disease) a simple blood test should help you determine if gluten is truly a culprit.