Gluten is not harmful to everyone

Gluten is a complex protein found in wheat, barley, and rye. It has become a popular culprit for various digestive disorders, especially among people with celiac disease or non-celiac gluten sensitivity (NCGS). However, everything is not so clear: in recent years, researchers have found evidence that gluten can bring significant benefits, including antioxidant properties and positive effects on blood pressure and cholesterol levels.

Gluten consists of two main components — gliadins and glutenins. Gliadins can trigger immune reactions and contribute to diseases such as celiac disease due to their resistance to digestion. However, gluten helps the dough acquire the necessary elasticity and structure, giving bread and pasta a texture that many people like.

However, not everything is so bad for most people. After digestion and fermentation, gluten can release bioactive peptides that have many beneficial properties. These peptides can have antioxidant effects, lower blood pressure, help regulate cholesterol levels, and support the immune system.

Celiac disease (CD) is an autoimmune disease in which even small amounts of gluten can cause inflammation in the intestine and destruction of its tissues. This leads to diarrhea, anemia, and weight loss, and the only treatment is a lifelong gluten-free diet.

Non-celiac gluten sensitivity (NCGS) and wheat are characterized by symptoms such as bloating and fatigue, but these disorders do not cause permanent intestinal damage. Unlike celiac disease, there are no such strong immune responses, and symptoms can improve with reduced wheat or gluten intake.

However, gluten is not always dangerous. During digestion or fermentation, peptides can be released from it, which have antioxidant and antihypertensive properties. They can also lower cholesterol, improve immune function, and even reduce inflammation.

In recent years, scientists have been developing methods that can reduce gluten toxicity for sensitive people. For example, fermentation using lactic acid bacteria can break down gluten proteins and release beneficial peptides. In combination with mushroom proteases, this process can significantly reduce the content of toxic gluten fragments, which improves the nutritional value of bread.

Enzymatic therapy is a method in which certain enzymes help break down gluten in the body before it triggers an immune response. This may be useful for people who are accidentally exposed to gluten, but it’s still not a complete substitute for a gluten-free diet.

In the future, methods of gene editing and wheat crossing are also being investigated to produce varieties with less immunogenic proteins. However, these methods face difficulties in the way of technical implementation and consumer acceptance.

Gluten is not an enemy for most people, and for many it can be an important source of beneficial peptides. It can have an antioxidant effect, reduce blood pressure, improve cholesterol profile, and have other beneficial health effects. The problem is that for people with gluten sensitivity, individualized approaches are needed to minimize the risks and maximize the potential beneficial properties of this food component.