Editing Gluten

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==Introduction==


[[File:Schematic representation of gluten network formation.png|Schematic_representation_of_gluten_network_formation]]

'''Gluten''' is a group of proteins found in certain grains, including [[wheat]], [[barley]], and [[rye]]. Gluten gives dough its elasticity, which allows it to rise and gives baked goods a chewy texture. However, for some people, consuming gluten can trigger an immune response that damages the small intestine. This condition is known as [[celiac disease]], and affects an estimated 1% of the population.

== Composition and properties ==

Gluten is composed of two primary proteins: [[gliadin]] and [[glutenin]]. These proteins are found in the endosperm of wheat and related grains, and are responsible for giving dough its elasticity and structure. When flour is mixed with water, the gluten proteins form a network that traps carbon dioxide produced by yeast or baking powder, causing the dough to rise.

Gluten is unique among proteins in that it is highly resistant to digestion by enzymes in the human digestive system. This property is believed to contribute to the immune response triggered by gluten in people with celiac disease.

== Celiac disease ==

Celiac disease is an autoimmune disorder in which the immune system mistakenly attacks the lining of the small intestine in response to the presence of gluten. This can lead to a variety of symptoms, including abdominal pain, bloating, diarrhea, and fatigue. Over time, the damage to the small intestine can lead to malnutrition and other serious health problems.

The only treatment for celiac disease is a gluten-free diet, which involves avoiding all foods and products that contain wheat, barley, and rye. This can be a challenging diet to follow, as gluten is found in a wide variety of foods, including bread, pasta, cereal, and baked goods. However, there are now many gluten-free alternatives available, including flours made from [[almond]]s, [[coconut]]s, and other grains.

== Non-celiac gluten sensitivity ==

Some people may experience symptoms similar to celiac disease when consuming gluten, but do not have the characteristic damage to the small intestine. This condition is known as non-celiac gluten sensitivity, and is estimated to affect up to 6% of the population.

The symptoms of non-celiac gluten sensitivity can include abdominal pain, bloating, diarrhea, and fatigue, but may also include headache, joint pain, and skin rash. However, the causes of this condition are not well understood, and it is not clear whether gluten is the only trigger. Some people may experience similar symptoms in response to other components of wheat and related grains, such as [[FODMAPs]].

== Gluten-free diets ==

While a gluten-free diet is necessary for people with celiac disease, there is no evidence to suggest that it provides any health benefits for people without the condition. In fact, many gluten-free products are actually less healthy than their gluten-containing counterparts, as they may be higher in sugar, fat, and calories.

Despite this, the popularity of gluten-free diets has grown in recent years, with many people opting to avoid gluten for perceived health benefits or weight loss. However, there is little scientific evidence to support these claims, and a gluten-free diet may actually lead to nutrient deficiencies if not carefully managed.

== Culinary uses ==

Despite the health concerns surrounding gluten, it remains an essential ingredient in many culinary applications. Wheat flour is a staple ingredient in baking, and is used to make a wide variety of products, including bread, cakes, cookies, and pastries. Gluten-free flours made from other grains or nuts can be used as a substitute for wheat flour, but often require additional ingredients or techniques to achieve the same results.

Gluten is also an important ingredient in the production of many processed foods, including pasta, cereal, and snack foods. It is used to improve the texture and consistency of these products, and is often added in the form of wheat protein isolate or other derivatives.

== Controversies ==

The controversy surrounding gluten and its health effects has led to a great deal of confusion and misinformation. Some people believe that gluten is inherently harmful, and that a gluten-free diet is necessary for optimal health. However, there is no evidence to support these claims, and many experts argue that a balanced diet that includes gluten-containing grains is important for overall health.

On the other hand, some critics argue that gluten sensitivity is overdiagnosed, and that many people who follow a gluten-free diet may not actually need to do so. They argue that the gluten-free diet trend is driven more by marketing and fads than by sound science.

== Conclusion ==

While gluten can be a problematic ingredient for some people, it remains an essential component of many culinary applications. For people with celiac disease or non-celiac gluten sensitivity, avoiding gluten is necessary to maintain their health. However, for most people, a balanced diet that includes gluten-containing grains is important for overall health and well-being.


== See also ==

[[Celiac disease]]
[[Gluten-free diet]]
[[Non-celiac gluten sensitivity]]
[[Wheat allergy]]
[[Gluten-free beer]]
[[Category:Food ingredients]]
[[Category:Proteins]]
[[Category:Grains]]
[[Category:Wheat]]

== References ==

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== External links ==

[https://www.celiac.org/ Celiac Disease Foundation]
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6334372/ Non-celiac gluten sensitivity]
[https://www.mayoclinic.org
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