DERYA TAŞBAŞI Most of us know someone who is on a gluten-free diet or perhaps thinking about going gluten-free – but is it just a new health trend? Is it just for people with coeliac disease? Or should we eliminate all gluten from our diet to support a healthy gut? Gluten is a protein found in wheat, barley and rye. It gives bread its stretchy texture. Gluten is present in many common foods like bread, pasta, cakes and cookies.
Studies show that gluten can negatively affect gut health, not only for those with coeliac disease but for others as well. Likewise, non-celiac gluten sensitivity (NCGS) is a condition linked to gluten. Coeliac disease, an autoimmune disorder, causes inflammation and damage to the small intestine upon gluten consumption, leading to impaired nutrient absorption.
Strict gluten avoidance is essential for management. Symptoms of coeliac disease range from immediate reactions to delayed responses, including vomiting, intestinal pain, diarrhea and fatigue, highlighting the importance of avoiding gluten for those affected. Cereals have been the staple food for humans and domestic animals for thousands of years.
Einkorn, emmer and barley were the first cereals. Today, wheat, maize, rice and millet are the top choices in the world’s diet. The history of gluten intolerance dates back to the A.
D. first century, when the Greek physician Aretäus from Cappadocia described the symptoms in a medical textbook, using the Greek word “koiliakos” to mean “s.