Gluten: animator of the dough

Sub: Sci

Sec: Health

What is Gluten:

Many cereal grains, particularly barley, wheat, and rye contain specific proteins that, when mixed with water and kneaded, create an elastic mass. This mass is called gluten.
At the microscopic level, gluten is an elastic mesh of the protein molecules. It allows the dough to rise and gives it its chewy character.
Two important types of these proteins are gliadins and glutenins.

Gluten intolerance:

The enzyme protease, responsible for breaking down proteins, does not effectively digest gluten. As a result, undigested gluten may reach the small intestine, causing gastrointestinal issues for some individuals.

Coeliac Disease:

Coeliac disease is an autoimmune disorder triggered by gluten, prompting the immune system to produce a large number of antibodies that attack the body’s own proteins.
Coeliac disease affects about 2% of the population.
Primary symptoms include severe diarrhea and anemia.
Doctors can diagnose coeliac disease through a blood test, an endoscopy, or genetic testing for predisposition. However, diagnosis is often delayed as symptoms are sometimes attributed to other conditions.

Treatment:

At present, the only effective way to manage coeliac disease is adhering to a diet that is very low in gluten, which helps manage and alleviate symptoms.