The truth about gluten Today’s Video of the Day comes from the American Chemical Society and features a look at the controversial and polarizing topic of gluten.
Gluten is a type of protein that can be found in wheat, barley, and rye. If you’re a fan of cooking shows, you’ve no doubt heard bakers talk about the importance of having enough gluten. But if you’re on social media, you’ve likely seen plenty of articles and reports about the dangers of gluten.
For most people, gluten is perfectly fine to eat and will not cause any weird side effects. But some people have special conditions, like Celiac Disease, where exposure to gluten can seriously impact their digestive and immune systems. Gluten is a protein found in certain grains like wheat, barley, and rye. Some people need to avoid it but should you? Let’s dig into the truth.
But battle commences when we consider the far larger number of people, variously estimated at between 6% and 8% of the population, who self-select a gluten-free diet and who are now classed as having non-coeliac gluten sensitivity. A recent study published in Gastroenterology found that gluten does not in fact induce gastrointestinal symptoms in healthy individuals.
Video Credit: American Chemical Society