What is gluten?

Gluten is a type of protein found in grains such as wheat, barley, and rye. It gives dough its elasticity and helps it rise during baking.

Pros of eating gluten:
1. Nutritional value: Gluten-containing grains are a good source of essential nutrients like fiber, vitamins, and minerals.
2. Taste and texture: Gluten contributes to the texture and flavor of many baked goods, making them more enjoyable to eat.

Cons of eating gluten:
1. Gluten sensitivity or intolerance: Some individuals may experience adverse reactions to gluten, such as bloating, diarrhea, or abdominal pain. They may have non-celiac gluten sensitivity or gluten intolerance.
2. Celiac disease: This is an autoimmune disorder where the consumption of gluten triggers an immune response that damages the small intestine. People with celiac disease must strictly avoid gluten.
3. FODMAPs: Gluten-containing grains are high in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). Some individuals with irritable bowel syndrome (IBS) may experience digestive symptoms when consuming FODMAPs, including gluten-containing foods.

It's important to note that the majority of people can safely consume gluten without any negative effects. If you suspect you have a gluten-related condition, it's best to consult with a healthcare professional for proper diagnosis and guidance.