GLUTEN: Friend or Foe? Let’s clear the field. 📌 What is it? It’s a protein found in wheat, rye, barley, and triticale (a wheat-rye hybrid). It’s what gives your bread that chewy stretch—like when you tear into a warm roll or slurp spaghetti. Gluten also shows up in some meds and processed foods as a binding agent. 📌 Can we digest it? Mostly. Your body can break down gluten—just not perfectly. For most people, this is a total non-issue. But for some, it can trigger celiac disease, wheat allergi

The truth about gluten consumption!⁣ ⁣ Gluten, a protein found in wheat, barley, and rye, has sparked controversy and debate. Here’s a balanced look at the facts:⁣ ⁣ What is gluten?⁣ Gluten is a complex protein composed of gliadin and glutenin. It provides elasticity and structure to baked goods.⁣ ⁣ Who should avoid gluten?⁣ 1. Celiac disease: An autoimmune disorder causing intestinal damage and malabsorption.⁣ 2. Non-celiac gluten sensitivity (NCGS)*: Symptoms similar to celiac disease, but wit

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