Why Gluten Is Bad


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Gluten is basically a protein found in wheat products.

Here are reasons why gluten is bad for some people.

Celiac Disease

Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley.

When flour is mixed with water, gluten forms a sticky cross-linked network of proteins.

Actually, the name gluten is derived from these glue-like properties

When A infected person eat wheat products the protein gluten when reaches small intestine , it cross the gut barrier due to holes present in small bowel .Hole are due to inflammation and weak junctions of small intestine.the junctions are used to be tight enough that no big protein can enter in it.

There is another disorder called gluten sensitivity (or gluten intolerance), which is much more common.

Although there is no clear definition of gluten sensitivity, it basically means having some sort of adverse reaction to gluten and an improvement in symptoms on a gluten-free diet.

How does gluten cause intestinal permeability, AKA leaky gut?

As mentioned above, in order to absorb nutrients, our gut is somewhat permeable to very small molecules. Regulating intestinal permeability is one of the basic functions of the cells that line the intestinal wall. In sensitive people, gluten can cause the gut cells to release zonulin, a protein that can break the tight junctions apart.

Once these tight junctions get broken apart, you’re considered to have a leaky gut. When your gut is leaky, toxins, microbes and undigested food particles — among other things — escape from your intestines and travel throughout your body via your bloodstream. One of the things allowed to escape are the antibodies your body produced to attack the gliadin in the first place.



If you have any of the following symptoms it could be a sign that you have gluten intolerance

  • Digestive issues such as gas, bloating, diarrhea and even constipation. …

  • Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). …

  • Fatigue, brain fog or feeling tired after eating a meal that contains gluten.


What is the link between gluten, systemic inflammation and autoimmune diseases?

Unfortunately, these antibodies often confuse more than just tTG for gliadin, and end up attacking other organs and systems, from the skin to the thyroid to the brain. This is why gluten sensitivity is so frequently paired with autoimmune conditions, and why those with celiac disease are at risk of developing a second autoimmune disease.


  • IgA anti-gliadin antibodies (these are found in about 80% of people with celiac disease),

  • IgG anti-gliadin antibodies

  • IgA anti-endomysial antibodies

  • Tissue Transglutaminase antibodies

  • Total IgA antibodies

  • genetic testing (HLA DQ2 and HLA DQ8)

  • an intestinal biopsy


Written By: Israr  Choudhary

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