Gluten Choices: When to Eliminate, When It’s Not Required
What gluten is—and why it mattersGluten is a family of structural proteins found primarily in wheat, barley, rye, and their hybrids. It gives dough its elasticity and helps baked goods rise and keep shape. For most people gluten is harmless; for a minority it triggers immune, allergic, or gastrointestinal responses that cause real health problems. Knowing when to avoid gluten and when not to comes down to diagnosis, symptoms, and long-term nutritional trade-offs.Situations where steering clear of gluten is plainly justifiedCeliac disease: an autoimmune condition in which gluten intake triggers damage to the small intestine. Global prevalence is roughly 1%.…
