¿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

Magnesium

Magnesium is an essential mineral that your body cannot produce and plays a vital role in energy production, protein and nucleic acid synthesis, muscle contraction and more.

Prebiotics

Prebiotics are non-digestible substances found in certain foods that promote the growth and activity of beneficial bacteria in the gut. These substances act as food for probiotic bacteria, stimulating their development and strengthening the gut microbiota.

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.