Gluten is present in many cereals. If ingested by individuals who do not tolerate it can cause a number of disorders.

What is it

Gluten is a reserve protein found in some cereals, whose nutritional value for humans is very poor.

The main function of gluten is that of “glue”, that is, mixed with flour and water, it holds the dough together to allow it to be baked.

From the point of view of the structure it is composed of a reticular, elastic and porous mass, not soluble in water.

Among the protein components of gluten is gliadin, a sequence of five amino acids (glutamine, glutamine, proline, phenylalanine, proline), believed to be responsible for the inappropriate immune response of some genetically predisposed individuals.

These individuals are intolerant to gluten: if they ingest it, they can undergo a wide range of reactions.

Where is he

Gluten is present in some cereals and in the following foods:

Cereals Alimony
Wheat Flours, starches, groats, semolina, creams and cereal flakes that contain gluten
Rye Potato dumplings
Barley gnocchi alla Romana
Oats Pasta prepared with cereals that contain gluten
Spelt Bread, bread, focaccia, pizza, breadsticks, crackers, rusks, taralli, croutons prepared with cereals that contain gluten
Spelt Couscous
Hand Sheet
I argue

Where it is not located

There are numerous natural gluten-free foods:

  • rice
  • maize
  • potatoes
  • legumes
  • buckwheat
  • cassava
  • tapioca
  • chestnuts
  • Milk and milk derivatives
  • Meat
  • fish
  • eggs
  • vegetable oils
  • vegetables and fruits.

What is it for?

Apart from its usefulness in baking or in the processing of flour and water dough, gluten, by virtue of its component in non-essential amino acids, can be removed from the diet without inducing any nutritional deficiency.


When a food that contains gluten is ingested, the body tends to recognize it as a foreign element and starts a series of processes to eliminate it.

Some people cannot digest it and, in the most serious cases, this protein can destroy the intestinal mucosa (celiac disease).

In milder ones it can trigger gastrointestinal symptoms: we then speak of gluten sensitivity.

In both cases, the symptoms subside if a gluten-free diet is followed even for a short time.

Joycelyn Elders is the author and creator of EmpowerEssence, a health and wellness blog. Elders is a respected public health advocate and pediatrician dedicated to promoting general health and well-being.

The blog covers a wide range of topics related to health and wellness, with articles organized into several categories.

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