Food Intolerance

Gluten and Gliadin are complex protein structures found in grains like wheat, rye, oats, barley and spelt. The main reason gluten is used so much is its glue-like property. Gluten gives breads their light sponge like structure. Gluten also helps the bread rise. However, it is this same property which can cause gluten intolerance symptoms to the stomach or intestines along with compromised absorption of nutrients. Celiac is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food.
When a person with Celiac eats foods containing gluten, their immune system attacks back by damaging the villi of the small intestine. And when the villi become damaged, the person starts to show and feel symptoms of mal-absorption syndrome since nutrients cannot enter the bloodstream anymore.


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