¿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

Friendly Foods

These are foods that are easy for your intestine to digest.

Enzymes

Enzymes are proteins that act as catalysts in chemical reactions within living organisms. These molecules accelerate chemical reactions by lowering the activation energy required for them to occur.

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.