¿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.

Micronutrients

Micronutrients are essential chemical substances required for the proper functioning of the body in small amounts. These nutrients include vitamins and minerals, which play a fundamental role in metabolism, growth and development, as well as in disease prevention.

Gluten-Free Diet

A gluten-free diet is one that excludes any food or ingredient derived from cereals such as wheat, barley, rye, oats, corn, rice, sorghum, millet, and teff, as they contain gluten—a protein that can be difficult to digest for the intestine, where 70% of the immune system is located.