¿Qué es Wheat Gluten?

Wheat Gluten

Definition of Wheat Gluten

Wheat gluten, or gliadin, is a protein responsible for the elasticity and fluffy texture of baked goods. However, for individuals with celiac disease, gluten sensitivity, or inflammatory or autoimmune symptoms and disorders, consuming wheat gluten can cause damage to the intestine and trigger symptoms such as:

Abdominal pain
Diarrhea
Extra-intestinal symptoms such as fatigue, allergies, migraines...
Among others

For this reason, we recommend removing wheat and other cereals in the 3R Immunonutrition Protocol.

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Related terms

Intestinal Dysbiosis

Intestinal dysbiosis refers to an imbalance in the composition of the gut microbiota, meaning the quantity and diversity of microorganisms that live in our intestines. This imbalance can be caused by various factors, such as poor diet, excessive use of antibiotics, stress, among others.

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.

Inflammation

Inflammation is a response of the immune system. It is a process that is part of the body's defense response, aimed at eliminating the harmful agent and promoting the repair of damaged tissues.