Should you eat gluten products or not: advantages and disadvantages
Learn about the advantages and disadvantages of eating gluten. SSPDaily has prepared information about the benefits and harms of gluten.
Gluten is a group of vegetable proteins found in certain cereals. For example, in wheat, barley, and rye. When flour is mixed with water, gluten proteins form a sticky mass with a consistency similar to glue. It is because of this property that gluten is called "gluten".
Advantages:
- Grains containing gluten contain essential nutrients.
- Gluten improves the texture and versatility of various dishes.
- Gluten opens up a variety of flavors from around the world.
Disadvantages:
- Allergies and sensitivities can lead to digestive problems.
- When eating foods with gluten, people genetically predisposed to celiac disease (gluten intolerance) have an immune response that is aimed at damaging the small intestine. This affects the absorption of nutrients.
- Gluten intolerance leads to skin irritation and rashes.
People who do not have a diagnosed gluten sensitivity will not experience these disadvantages.
