What Exactly is Gluten?
From Celiac Disease to sensitivities to diets, it seems everyone has at least heard of gluten, but what exactly is it?
Whenever someone asks me what gluten is, I always respond that it is a wheat protein commonly found in wheat, barley, and rye. While this is technically correct, there’s more to the story.
Gluten is actually a general term referring to a specific group of proteins, called prolamins, which function as amino acid storage for cereal grains. The prolamins that trigger the immune response in those with Celiac Disease are glutenins, gliadins, secalins, and hordeins, which are unique to “the big three” of gluten: wheat, barley, and rye (plus triticale, which is a wheat-rye hybrid). Other cereal grains such as maize and rice also have prolamins, but they are considered safe for those with Celiac Disease and gluten sensitivities. For a more extensive list of gluten-free grains, check out our last article.
Now that we’ve broken down what it is, why does gluten cause some people so much pain?
I’m going to focus on a high-level breakdown for Celiac Disease since it is the most studied gluten sensitivity, though other sensitivities may function in the same way.
Prolamins are long-chain molecules that are digested in the small intestine. In individuals with Celiac Disease, these prolamins bind with receptors of cells in the small intestine, which causes a chain reaction of chemical changes that result in increased space between the cells that line the intestine. With this increased permeability, the prolamins are able to pass into the lining of the intestine rather than being contained inside. At this point, the immune system starts to respond to these molecules since they aren’t where they should be, which leads to damage to the intestine.
Whether you’re looking into what gluten is for your own health or just out of curiosity, we hope this breakdown helped you understand where it comes from and how it affects those with sensitivities.