What is gluten in? Is gluten bad for me? Gluten FAQ!

What is gluten?

Gluten is a protein that is found in several grains. Gluten makes up only about 9-10% of the grain kernel. The gluten protein contains two parts, one part contributes to the elasticity of a gluten-containing product, and the other part the extensibility. Gluten is what makes bread dough stretchy and elastic!

What is it in?

It is important to check labels of packaged products for any of these grains if you are avoiding gluten!

Is gluten bad?

While I wouldn’t label gluten as “bad” it is a contributor to inflammation in many people, some more so than others, and slowly contribute to “leaky gut” in all because of its interaction in the small intestine. 

Intolerance: Symptoms of gluten intolerance include GI distress such as diarrhea, bloating, and gas. While there is no specific test to conclusively diagnose an intolerance, increased inflammation can be checked with a GI Map. Symptoms are a strong indicator that a person would be better off avoiding gluten. 

Allergy: In my Food Allergy vs. Food sensitivity blog I mention that an allergy is a severe immune response. An allergy can produce symptoms such as hives, itching, swelling, and in severe cases, anaphylaxis. A true allergen should be avoided.

Celiac Disease: Around 1% of the population is affected by Celiac disease. Celiac disease is an autoimmune condition that causes small intestinal damage when exposed to gluten. This affects the body’s ability to absorb and assimilate nutrients. Those with Celiac disease should definitely take measures to avoid gluten. 

Hypothyroid conditions: While gluten consumption is not a cause of hypothyroid conditions or Hashimoto’s disease, it is an inflammatory product that can trigger an immune response. This contributes to inflammation in the body, including the thyroid, whose molecular structure is very similar to gluten - which can provoke the immune system to attack the thyroid tissue = thyroid autoimmunity. In addition, gluten can cause GI distress which impacts the body’s ability to absorb nutrients vital to the health of the thyroid. 

There are some gluten containing products that those with an intolerance or sensitivity may be able to tolerate. These include ancient grains and sourdough. Ancient grains are less processed than the typical wheat. The gluten in sourdough has been fermented making it easier to digest and less inflammatory. One of my favorite local sourdough options is Weathered Oak Farms.

Wheat crops today are heavily contaminated by chemicals and pesticides. In addition, they have been genetically modifying to withstand pests and the elements. These GMO, chemically sprayed crops may be a reason for the rise in gluten intolerance seen today.