What is Gluten and Where Is It Found? An In-Depth Look

What is Gluten and Where Is It Found? An In-Depth Look

What is Gluten and Where Is It Found? An In-Depth Look

Gluten is found in many foods, and has many health benefits, which we will discuss in detail in this article.

Gluten is a natural protein that can be found in many foods, so we provide you with everything related to it in terms of health benefits and side effects associated with eating it in the following lines:

What is gluten?

It is a protein compound found naturally in some grains, including wheat, barley and oats. 

It is also available in some cosmetics, such as lip balm, some nutritional supplements, and medicines. It is also used in making some foods, such as pastries and pasta, as it gives them consistency and elasticity.

What foods contain it?

Among its most prominent sources:

Foods made from grains, such as wheat.

the bread.


Cakes and pies.

French fries.

pasta .

Processed meat.

Brown rice syrup.

Malt derivatives, including bread and malt vinegar.

Some types of soy sauce.

Therefore, people with celiac disease should   avoid all the foods we mentioned previously.

What are its health benefits?

This protein provides many health benefits, the most important of which are:

Protection against strokes

Many scientific studies have found that people who eat gluten 2-3 servings per day have a reduced risk of stroke .

Reducing the risk of type 2 diabetes 

Some scientists have confirmed that people who ate this gluten had a 13% lower chance of developing type 2 diabetes than those whose diet did not include this protein.

Reducing the risk of heart disease

It was found that consumption of this protein was associated with a lower risk of coronary heart disease.

Prevention of colorectal cancer

A recent study found that eating whole grains that contain this protein may reduce the risk of colorectal cancer.

What are its main harms?

This protein may cause serious side effects in some individuals, which include the following:

Gluten sensitivity is the result of the autoimmune system attacking the lining of the small intestine as a natural reaction when eating this protein, which leads to the lack of absorption of nutrients into the bloodstream.

Bloating, diarrhea, fatigue, and headache.

Infertility, sometimes nerve disorders, and in rare cases cancer.

What are the contraindications for taking it?

It should be noted here that there are a group of medical conditions that require avoiding gluten, which are as follows:

Celiac patients

It is a disease that affects people when they eat some foods that contain gluten.  

Wheat allergy

People with this allergy are not recommended to eat this protein to avoid the appearance of some symptoms, such as: swelling, itching in the mouth or throat, and shortness of breath .

Dermatitis herpetiformis (DH)

This protein may cause a red rash in people with dermatitis herpetiformis, which may appear as blisters or bumps.


Some studies have found a link between autism and gluten consumption, as those affected have a greater chance of producing antibodies (antigliadin IgG), which can interact with it negatively

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