Arusha Foods

Gluten is a protein that is formed when two amino acids Gliadin and Glutenin combine in the presence of water. Gluten is mainly found in the following grains – 

  1. Wheat (whole wheat, refined wheat, durum wheat, semolina)
  2. Barley
  3. Rye


When the dough of the above grains is kneaded, gluten is formed. Kneading causes gluten strands to get stronger and longer. Our gut microbiome contains bacteria that produce enzymes to break down the gluten molecule. However, in the case of people who are gluten-intolerant or sensitive, their gut does not have the capacity to break down the gluten molecule. As a result, gluten does not pass out of the body but rather enters the bloodstream through intestine causing havoc and inflammation develops.

Some symptoms to gluten sensitivity are chronic headaches, migraine, dry skin, eczema, psoriasis, and pimples.


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