¿Qué es Gluten? | Definición

Gluten

Definition of gluten

Gluten is a protein found in all cereals: wheat, barley, rye, oats, corn, rice, sorghum, and teff—even when labeled as «Gluten Free», since the label usually refers only to wheat, barley, and rye.

It is responsible for the elasticity and texture of baked goods, but it can cause various health issues, as most people have difficulty digesting it.

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Related terms

Prebiotics

Prebiotics are non-digestible substances found in certain foods that promote the growth and activity of beneficial bacteria in the gut. These substances act as food for probiotic bacteria, stimulating their development and strengthening the gut microbiota.

Enemy Foods

They are foods that are difficult for your intestine to digest, inflame it, and may contribute to the development of diseases. The most common enemy foods are: cereals and their derivatives, dairy and its derivatives, and sugars and processed foods.

Peptides

Peptides are molecules formed by the union of two or more amino acids through peptide bonds. They play important roles in the body, such as regulating cellular activity, transmitting signals, and contributing to protein structure.