Gluten allergies can cause major health complications for those suffering from celiac disease and those who have a confirmed sensitivity to gluten. The word Gluten comes from the Latin word gluten meaning “glue”. Gluten is a naturally occurring protein found in wheat and related grains, including barley and rye.
Gluten is a part of the grain called the endosperm. Gluten proteins in wheat are the major storage proteins that are deposited in the starchy endosperm cells of the developing grain (see below). These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods.
Cereal grains are one of the main ingredients in flour, which is often used in household baking because gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Those who are allergic to the gluten protein, as with patients with celiac disease, can develop a severe immune response when eating gluten leading to damage of the intestinal cells and inflammation.
I’ve seen articles, claiming that gluten allergies are being “caused by GMOs”.
The most important fact you need to know to critically examine this claim:
There is no GMO wheat on the market…
How can you argue that “GMO wheat is responsible for gluten allergies” when GMO wheat does not exist on the market yet…