With time, people have become extremely conscious of their health and general well-being. So much that they have started eliminating certain products and substances from their diets in order to improve their health and live a better life. One of these rather dangerous substances is that of gluten, which is typically found in wheat grains, rye, barley, etc. It is a collective term referring to a collection of two protein groups - gliadin and glutenin. Gluten is responsible for causing the desired elasticity in dough and is hence, found in most bread products, specifically those with wheat. Recent research and case studies show that gluten can indeed cause a variety of negative effects.
Gluten is known to be responsible for triggering the dangerous and hard-to-detect condition of celiac disease. When gluten reaches the intestinal tract, our immune system confuses it with some sort of an external invader, like a dangerous microbe. This causes the immune system to trigger a defense against it. However, in the process of attacking the protein, the immune system also attacks a certain enzyme in our digestive system, known as tissue transglutaminase. This causes a breakdown of the intestinal wall, which further leads to a number of harmful consequences like fatigue, digestive trouble, deficiency of nutrients, etc. Celiac disease also makes our body prone to a number of other diseases, making gluten much more harmful than it actually seems to be.
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