Why are so many foods gluten-free now?
Gluten is a mixture of proteins found in certain cereal grains like wheat, barley, and rye. It’s what allows bread dough to feel elastic when flour is mixed with water. Gluten is a well-known problem for people with celiac disease, an autoimmune disorder that affects both adults and children. Eating gluten triggers the immune system to destroy the villi that line the small intestine. Symptoms include gastrointestinal problems, pain, malnutrition, and fatigue.