Is Gluten Protein Bad for Your Health?

Last updated on May 25th, 2023 at 10:15 pm

 5 minutes read.

        

The avoidance of gluten has extended to the population of healthy individuals who believe that adhering to a Gluten-Free Diet may have immediate health benefits or may prevent the development of future diseases.

There’s confusion over whether gluten is problematic for everyone or just for those with certain medical conditions.

It’s clear that some people must avoid it for health reasons, such as those with celiac disease or an intolerance to such protein.

However, many in the health and wellness world suggest that everyone should follow a gluten-free diet regardless of whether they’re intolerant or not. (1)

Notwithstanding, many individuals eat gluten and gluten-rich food like wheat, and after a while, they develop joint pain and their children look very slim, unfortunately, they’re ignorant of why all these things happen.

This article helps you find out if Gluten protein is really good for your health.

Feel free to skip to any topic you prefer to know better.

• What’s Gluten protein?
• Gluten Intolerance
• Wheat allergy
• Should you avoid Gluten food?
• Can Gluten protein benefit you?
• Safety measures
• Conclusion

What’s Gluten protein?

Gluten refers to a family of proteins known as prolamins (primarily glutenin and gliadin) that constitute the storage protein in the starchy endosperm of many cereal grains such as wheat, barley, and rye.

Each type of cereal grain contains differing amounts of gluten as well as other proteins.

One beneficial characteristic of gluten proteins is their viscoelasticity, which made it very useful for the production of palatable dough and bread products.

In fact, extra gluten in the form of a powdered product called vital wheat gluten is often added to baked goods to increase the strength, rise, and shelf life of the finished product. (1, 2)

Gluten-containing grains and foods make up a large portion of modern-day diets.

Gluten proteins are highly resistant to protease enzymes that break down proteins in your digestive tract. (3)

The incomplete digestion of proteins allows for peptides’ large units of amino acids, which are the building blocks of proteins to cross over through the wall of your small intestine into the rest of your body. (1)

This can trigger immune responses that have been indicated in a number of gluten-related conditions, such as celiac disease. (4)

Gluten Intolerance

What’s Gluten Intolerance?

The term gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS).

Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye, and oat. (5, 6)

What’s Non-celiac gluten sensitivity (NCGS)?

Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extra-intestinal symptoms related to the ingestion of gluten-containing food in those who are not affected by either celiac disease (CD) or wheat allergy (WA). (7)

In a more understanding term, Non-celiac gluten sensitivity (NCGS) is diagnosed when a person does not have either of the above conditions yet still experiences intestinal symptoms and other symptoms such as headache, fatigue, and joint pain when they consume gluten. (8)

Celiac disease and wheat allergy must be ruled out to diagnose NCGS since symptoms are similar in all of these conditions.

Like those with celiac disease or an allergy to wheat, people with NCGS report improvement of symptoms when following a gluten-free diet. (9)

What’s Celiac Disease?

Celiac disease is an inflammatory autoimmune disease caused by both genetic and environmental factors. It impacts around 1% of the world’s population. (10)

However, in countries like Finland, Mexico, and specific populations in North Africa, the prevalence is estimated to be much higher about 25%. (11)

It’s a chronic condition associated with the consumption of gluten-containing grains in susceptible people. Though celiac disease involves many systems in your body, it’s considered an inflammatory disorder of the small intestine.

The ingestion of these grains in those with celiac disease causes damage to enterocytes, which are cells lining your small intestine. This leads to intestinal damage, nutrient malabsorption, and symptoms like weight loss and diarrhea. (12)

Other symptoms or presentations of celiac disease include anemia, osteoporosis, neurological disorders, and skin diseases, such as dermatitis. Still, many people with celiac disease may have no symptoms at all. (13, 14)

The condition is diagnosed by intestinal biopsy — considered the “gold standard” for diagnosing celiac disease — or blood testing for specific genotypes or antibodies. Currently, the only cure for the disease is total avoidance of gluten. (14)

Related: What’s Celiac Disease? Causes,& Symptoms

What’s Wheat Allergy?

Wheat allergy is more common in children but can also happen in adults as well. Those who are allergic to wheat have an abnormal immune response to specific proteins in wheat and wheat products. (1)

Symptoms can range from mild nausea to severe, life-threatening anaphylaxis an allergic reaction that can cause difficulty breathing after ingesting wheat or inhaling wheat flour.

Wheat allergy is different from celiac disease, and it’s possible to have both conditions.

Wheat allergies are usually diagnosed by allergists using blood or skin-prick testing.

Should you Avoid Gluten food?

Based on scientific research, following a gluten-free diet is effective in reducing symptoms related to several conditions.

However, if you do have gluten sensitive disorder, a lifelong, gluten-free diet is required, including avoidance of beer.

On the other hand, most consumers, do not believe that a gluten-free diet is healthier than a gluten-containing diet.

I hope you’re getting value.

Can Gluten protein benefit you?

Ideally, gluten protein can benefit you if you don’t have any autoimmune health condition such as type 1 diabetes, rheumatoid arthritis, Grave’s disease, and Hashimoto’s thyroiditis.

Gluten protein may be good for a person with no health issues who chose to lose weight.

Several theories have been established as to why gluten may cause or worsen autoimmune conditions, such as Hashimoto’s thyroiditis, type 1 diabetes, Grave’s disease, and rheumatoid arthritis.

Research shows that autoimmune diseases share common genes and immune pathways with celiac disease.

Molecular mimicry is a mechanism that has been suggested as a way in which gluten initiates or worsens the autoimmune disease. (15)

This is when a foreign antigen a substance that promotes an immune response shares similarities with your body’s antigens.

Eating foods that contain these similar antigens can lead to the production of antibodies that react with both the ingested antigen and your body’s own tissues. (16)

In fact, celiac disease is associated with a higher risk of having additional autoimmune diseases and is more prevalent in people with other autoimmune conditions. (17)

For instance, the prevalence of the celiac disease is estimated to be up to four times higher in those with Hashimoto’s thyroiditis an autoimmune thyroid condition than in the general public. (18)

Evidently, many studies find that a gluten-free diet benefits many people with autoimmune diseases. (19)

Other Health Conditions that may be triggered by Gluten protein include bowel diseases, such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis. (20 )

In addition, gluten protein has been shown to alter gut bacteria and increase intestinal permeability in people with IBD and IBS. (21)

However, research indicates that gluten-free diets benefit people with other conditions, such as fibromyalgia, endometriosis, and schizophrenia. (2)

Related: What’s Irritable Bowel Syndrome (IBS)?

People sometimes ask “Can everyone Avoid Gluten protein?”

Well, the truth is that several theories have been developed as to why human bodies may not be able to handle gluten protein.

Some research suggests that human digestive systems have not evolved to digest the kind or amount of grain proteins that are common in modern diets.

In addition, studies show that other wheat proteins, such as FODMAPs (specific types of carbs), amylase trypsin inhibitors, and wheat germ agglutinins, may have a role in contributing to symptoms related to NCGS.

This implies a more complicated biological response to wheat. (22)

There is an obvious push in the health and wellness world to avoid gluten for overall health which impacts the popularity of gluten-free diets there’s also increasing evidence that the prevalence of NCGS is on the rise.

Currently, the only way to know if you would personally benefit from a gluten-free diet after ruling out celiac disease and wheat allergy is to avoid gluten and monitor your symptoms.

How many people had feel better from avoiding Gluten protein?

There are several reasons why most people feel better on a gluten-free diet.

First, avoiding gluten usually involves cutting back on processed foods, as it’s found in a wide array of highly processed foods, such as fast food, baked goods, and sugary cereals.

These foods not only contain gluten but are typically also high in calories, sugar, and unhealthy fats.

Many people say that they lose weight, feel less fatigued, and have less joint pain on a gluten-free diet. It’s likely that these benefits are attributed to the exclusion of unhealthy foods.

For example, diets high in refined carbs and sugars have been linked to weight gain, fatigue, joint pain, poor mood, and digestive issues all symptoms related to NCGS. (23, 24, 25, 26)

What more can I say, people often replace gluten-containing foods with healthier options, such as vegetables, fruits, healthy fats, and proteins — which can promote health and well-being.

Additionally, digestive symptoms may improve as a result of reducing the intake of other common ingredients, such as FODMAPs (carbs that commonly cause digestive issues like bloating and gas). (27)

Although improved symptoms on a gluten-free diet may be related to NCGS, can also be linked to the above-mentioned.

Gluten-Free Diet Health Effect.

If I opt for a gluten-free diet will it affect my health?

Cutting out wheat and other gluten-containing grains or products will not cause adverse health effects as long as these products are replaced with nutritious foods.

All of the nutrients in gluten-containing grains, such as B vitamins, fiber, zinc, iron, and potassium, can easily be replaced by following a balanced diet that excludes gluten protein, or food.

Safety measures

People often ask “Are Gluten-Free Products Healthier?”

Ideally, many naturally gluten-free foods can be a part of a healthy diet. For example;

• Fruits and vegetables.
• Beans, seeds, legumes, and nuts in their natural, unprocessed forms.
• Eggs.
• Lean, non-processed meats, fish, and poultry.
• Most low-fat dairy products. etc (28)

It’s important to note that just because an item is gluten-free doesn’t mean that it’s healthy.

Many companies market gluten-free cookies, cakes, and other highly processed foods as healthier than their gluten-containing counterparts.

But the truth is, they’re not any healthier than those that contain gluten.

The prevalence of gluten-free diets in some countries where this is a case study has made so many people believe that a gluten-free diet is healthier than gluten-containing food.

Still, some individuals ignore this fallacy and went to enjoy wheat products perhaps for weight loss. (28)

Conclusion

Gluten refers to a family of proteins known as prolamins (primarily glutenin and gliadin) that constitute the storage protein in the starchy endosperm of many cereal grains such as wheat, barley, rye, and oat.

The term gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS).

Based on scientific research, following a gluten-free diet is effective in reducing symptoms related to several conditions. However, if you do have gluten sensitive disorder, a lifelong, gluten-free diet is required, including avoidance of beer.

Ideally, gluten protein can benefit you if you don’t have any autoimmune health condition such as type 1 diabetes, rheumatoid arthritis, Grave’s disease, and Hashimoto’s thyroiditis.

If you choose to avoid gluten, it will involve cutting back on processed foods, because it’s found in a wide array of highly processed foods, such as fast food, baked goods, and sugary cereals. 

However, cutting out wheat and other gluten-containing grains or products will not cause any adverse health effects — as long as these products are replaced with nutritious foods.

Many naturally gluten-free foods contain all the nutrients you will obtain in gluten products/food excluding gluten protein, so you have nothing to worry about.

Therefore, the only way to know if you would personally benefit from a gluten-free diet after ruling out celiac disease and wheat allergy is to avoid gluten and monitor your symptoms.

I hope you get the value worth your time. Would you prefer to opt for a gluten-free diet or would you still continue enjoying your gluten-favorite diet? Is there any other question you have as regards gluten protein I didn’t answer here? Please share your story with me in the comment below.

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