¿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

Cancer

Cancer is a disease characterized by the uncontrolled growth of abnormal cells in any part of the body. These abnormal cells can invade and destroy nearby tissues and organs, and they can also spread to other parts of the body through the lymphatic or blood systems.

Leaky Gut

When your meals are high in foods that are difficult for your intestine to digest, it becomes inflamed and permeable, allowing poorly digested food particles to pass through, which can cause overall inflammation.

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.