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Wheat and gluten have been the center of many myths, especially when it comes to health and diet. Most people think that wheat is bad for health, or that gluten-free diets are healthier for all. Gluten is a structural protein complex naturally found in certain cereal grains.
Understanding the Context
[1] . The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough. [2] . What Is Gluten?
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Key Insights
Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods as a thickening agent or to provide texture and flavor. 8 Foods High in Gluten and Why You Should Avoid Them - WebMD Gluten is naturally occurring, but it can be extracted, concentrated and added to food and other products to add protein, texture and flavor. It also works as a binding agent to hold processed foods together and give them shape. What Is Gluten and What Does It Do?
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- Johns Hopkins Medicine Gluten intolerance is fairly common and can cause widespread symptoms, some of which are not related to digestion. Here are 21 common signs to look for. Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.