Is gluten harmful?

Gluten is a complex plant protein with high adhesive properties. Gluten makes the dough soft, elastic, and voluminous.

Gluten consists of prolamin and glutenin fraction. The prolamin fraction is different in each grain: gliadin in wheat, secalin in rye, hordein in barley, and avenin in oats. The type of grain most rich in prolamin is wheat. 100 grams of wheat contains 3-6 grams of prolamin (gliadin).

In recent years, it has become fashionable to remove gluten from the diet and use "gluten-free" products. If you experience symptoms of gluten sensitivity, consult a professional for an accurate diagnosis. Note that gluten-rich grains should not be eliminated from the diet unless you have a gluten sensitivity. Because whole grains are rich in complex carbohydrates, fibers, group B vitamins, and trace elements (Zn, Se, Fe, Cu). On the other hand, "gluten-free" foods sold in supermarkets are rich in trans fats, preservatives, and sweeteners. These foods can cause more serious damage to your health.