Challenges of Sourcing Gluten-Free Ingredients 🛒

Have you ever faced difficulties in finding gluten-free ingredients? Have you already discovered your favorite sources? Let's dive into it!

What is Gluten and How Does it Affect People with Celiac Disease?

Gluten is one of the most talked-about topics these days. More and more people are discovering that they are celiac, gluten-sensitive, or allergic, and many follow a gluten-free diet because of celebrity trends. But what exactly is gluten?

The Proteins in Gluten

Gluten is mainly made up of a protein called gliadin (about 90%), along with other proteins known as prolamins, rich in proline and glutamine. Prolamins are a group of plant-based proteins, and their names vary depending on the cereal:

• ⚠️ Gliadin (in wheat)
• ⚠️ Hordein (in barley)
• ⚠️ Szekalin (in rye)
• ⚠️ Avenin (in oats)

Why This Matters for Celiac People

These prolamins trigger immune reactions and intestinal damage in people with celiac disease. Avoiding gluten is essential for their health, as even small amounts can cause serious problems over time.

Key Takeaways

• Gluten is a group of proteins in certain cereals.
• It includes gliadin, hordein, szekalin, and avenin.
• Celiac disease is an autoimmune reaction to gluten.
• Reading labels and avoiding cross-contamination is crucial.