Gluten

Gluten is a composite of proteins found in certain grains, primarily wheat, barley, and rye. It's responsible for the elastic and chewy texture in many baked goods like bread and pasta. While gluten is a staple in many diets, it poses challenges for individuals with celiac disease, a severe autoimmune disorder, and those with non-celiac gluten sensitivity. In people with celiac disease, consuming gluten triggers an immune response that damages the small intestine, leading to various health problems. Non-celiac gluten sensitivity is a less well-defined condition in which individuals experience gastrointestinal or other symptoms when consuming gluten but do not test positive for celiac disease or wheat allergy. As a result, gluten-free diets have become increasingly popular as a means of managing these conditions. For the majority of the population, gluten consumption is safe and a part of a balanced diet. However, it's crucial for individuals with celiac disease or gluten sensitivity to avoid gluten-containing foods to prevent adverse health effects, which can range from digestive problems to more severe complications.

Unlike traditional dietary supplements, gluten is not typically measured in milligrams (mg) because it is a naturally occurring component in certain grains, primarily wheat, barley, and rye. The presence or absence of gluten in foods is usually indicated through labeling, and it is not a substance that one typically measures in milligrams. For individuals who have celiac disease or non-celiac gluten sensitivity, the avoidance of gluten is the recommended approach to managing their conditions. In these cases, the focus is on choosing gluten-free foods and products. Dosage in the traditional sense does not apply to gluten, as it is not consumed in specific quantities like many supplements or medications. Instead, the focus is on understanding which foods and products contain gluten and avoiding them to maintain a gluten-free diet for health reasons.