What is gluten?

Gluten is part of the structure of many cereals. It is a protein found in the seed of species such as wheat, barley, rye, spelt, or triticale (among others).

The main function of this protein is to provide elasticity and fluffiness to the dough of all types of products. This is why the most commonly used cereal in bakery and pastry is wheat. There are cereals, like oats, that do not contain gluten but may contain traces due to cross-contamination. Learn all about this cereal by clicking the link.

So... What’s the problem with gluten?

Although gluten is a protein naturally present in many cereals, there has been an increase in the number of people who experience difficulty digesting it. During the digestive process, our immune system detects small fragments of this protein as harmful to health, triggering an adverse reaction.

Depending on this adverse reaction, three types of conditions can occur:

• Celiac Disease
• Gluten Allergy
• Non-Celiac Gluten Sensitivity (intolerance).

Benefits and contraindications of gluten-free diets

These diets are an excellent ally for people who suffer from celiac disease, allergy, or intolerance to this substance. There are more and more new diagnoses of these conditions, so the food industry must adapt to this population segment and develop products free of this protein.

How are gluten-free products made?

There are two very effective ways to create products free from this substance:

• Using gluten-free cereals: rice, oats (certain varieties), quinoa, corn, sorghum...
• For products that do not contain cereals, ensuring maximum hygiene in the facilities to avoid cross-contamination with gluten traces.

In this video, Dietitian Sara Garcés explains in more detail all the details about these types of diets and whether their increasing trend is justified. Enjoy!

Intolerance vs. Celiac Disease: What are the differences?

Although both conditions are caused by a reaction to gluten, it is important to understand the differences between them:

Celiac Disease

• It is an autoimmune disease.
• This protein causes damage to the intestinal villi, which can be permanent.
• Symptoms of celiac disease: diarrhea, low weight, abdominal bloating, gas, or headaches.
• It can lead to moderate or severe complications in the medium and long term.

Gluten Intolerance or Sensitivity

• It is not mediated by the immune system; it is a purely digestive condition.
• It does not cause damage to the digestive system or the intestinal villi.
• The symptoms are very similar to those of celiac disease.
• It does not cause long-term complications or is associated with other diseases.

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