The Carbohydrates in Gluten
Gluten is a protein found in certain grains, such as wheat, barley, and rye. It is not the carbohydrates in gluten that cause intolerance, but rather the protein itself.
Gluten is made up of two main proteins, gliadin and glutenin. Gliadin is the protein that is responsible for the majority of the immune response in people with celiac disease, which is an autoimmune disorder that causes the immune system to react to gluten and damage the small intestine. Glutenin, on the other hand, is the protein that provides the structural properties of gluten, such as its elasticity and strength.
The immune system of people with celiac disease recognizes gliadin as a foreign substance and mounts an immune response against it, which can lead to inflammation and damage to the small intestine. This can cause symptoms such as abdominal pain, diarrhea, fatigue, and weight loss.
In addition to celiac disease, there is also a condition known as non-celiac gluten sensitivity (NCGS), which is characterized by symptoms similar to celiac disease, but without the same level of immune system activation and intestinal damage. The exact mechanisms behind NCGS are not yet fully understood, but it is thought to be related to the way the body processes gluten.
It's worth noting that not all carbohydrates are problematic for people with gluten intolerance. In fact, many carbohydrates, such as rice, corn, and potatoes, are naturally gluten-free and can be safely consumed by people with gluten intolerance. However, it's important to note that some processed foods that contain carbohydrates may also contain gluten, so it's important to read labels carefully and choose products that are labeled as gluten-free.
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