Gluten is a type of protein naturally present in the seeds of certain cereals, such as wheat, barley, rye, or oats. When it comes into contact with water, gluten reveals its flexible consistency, and through its absorption capacity, it gives doughs made with flour great elasticity.
Gluten intolerance is caused by poor digestion of the protein, which can manifest as a viscous layer on the intestinal walls that prevents the correct absorption of food, leading to abdominal pain and bloating, and even diarrhea. In extreme cases, such as with celiac patients, gluten-containing foods may be completely eliminated from their diets.
Gluten itself does not cause weight gain, contrary to what many people think. It only contributes to weight gain when used in the manufacture of highly caloric foods with a high concentration of salt and fats, such as cakes, cookies, or pastries.
What foods contain gluten? In general, many foods are made from cereals like wheat, rye, or barley, leading to their widespread consumption and integration into our culture and diet. Foods such as bread, cakes, sweets, cereals, cheeses, beer, some medicines, wheat, pasta, or prepared sauces contain gluten in their composition.
Other foods such as fruits, vegetables, meat and fish, rice, corn, quinoa, potato starch, olive oil, salt, butter, or sugar do not contain gluten and are preferably used in the diets of those who are intolerant.
