¿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

Amino acids

Amino acids are organic molecules that form the basic units of proteins. They are essential for the proper functioning and development of the body, as they participate in numerous biological functions.

Saturated fats

Saturated fats are a type of fat primarily found in animal-based foods, such as meat, butter, and full-fat dairy products. Excessive consumption of these fats has been associated with a higher risk of cardiovascular diseases and other health issues.

Cetosis

La cetosis es un estado metabólico en el cual el organismo utiliza predominantemente grasas como fuente de energía en lugar de carbohidratos.Este proceso ocurre cuando los niveles de glucosa en sangre son bajos, lo que obliga al cuerpo a descomponer las reservas de grasa para obtener energía