Gluten

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Gluten is a mixture of proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

Gluten is the composite of two storage proteins, gliadin and a glutenin, and is conjoined with starch in the endosperm of various grass-related grains. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. It is appreciated for its visco-elastic properties.

Ingestion of gluten can increase zonulin in certain individuals, an inflammatory protein that leads to leaky gut and can increase risk of autoimmune disease.[1]

See also[edit]

References[edit]

  1. Zonulin, regulation of tight junctions, and autoimmune diseases, Alessio Fasano, Ann N Y Acad Sci. Author manuscript; available in PMC 2013 Jul 1.


The information provided at this site is not intended to diagnose or treat any illness.

From MEpedia, a crowd-sourced encyclopedia of ME and CFS science and history