The Street Articles

Gluten is a group of proteins found in certain grains, primarily wheat, barley, and rye. It acts as a binding agent, giving dough its elasticity and helping it rise while maintaining its shape. Gluten is composed of two main proteins: Gliadin: Responsible for the extensibility (stretchiness) of dough. Glutenin: Provides strength and structure. Key Points About Gluten: Found in: Wheat (including varieties like spelt, kamut, farro, and durum), barley, rye, and triticale (a cross between wheat and rye). Common Foods: Bread, pasta, cereals, baked goods, beer, and many processed foods. Gluten-Free Grains: Rice, corn, quinoa, buckwheat, millet, and oats (though oats must be certified gluten-free to avoid cross-contamination). Health Considerations: Celiac Disease: An autoimmune disorder where gluten triggers an immune response that damages the small intestine. Strict avoidance of gluten is necessary. Non-Celiac Gluten Sensitivity (NCGS): Some people experience symptoms like bloating, fatigue...