Gluten Is The Latin Word For ‘Glue’Firstly, let’s cover the basics. "Gluten" is the general term for the tiny protein fragments (called polypeptides) found in cereal grains such as wheat, rye, barley, spelt, faro, and kamut. Gluten is classified into two groups: prolamines and glutelins. The most irritating component of gluten is the prolamine gliadin, which causes painful inflammation, intestinal damage, and is the trigger for the immune response in Coeliac Disease.
Coeliac Disease more serious than Gluten IntoleranceGluten intolerance and Coeliac Disease have similar symptoms - pain, gas, bloating, diarrhea - but Coeliac Disease is an autoimmune reaction to gluten that can cause severe damage to the small intestine; whereas, gluten intolerance is an inability to digest gliadin and does not damage the intestines.
Increased Gluten in today's grainsExperts believe that the hybrid versions of grains we eat today contain significantly more gluten than traditional varieties of the same grains. Simply put, changes in agricultural practices have increased gluten levels in crops, causing an epidemic of gluten intolerance. Modern wheat varieties have been bred to;
- grow faster
- produce bigger yields
- harvest more efficiently
- bake better bread