Tag: Gluten myths

According to Johns Hopkins Medicine, gluten isn't inherently bad for most people and has been a staple in diets for centuries. The question, "Is gluten protein good for health?" depends entirely on an individual's specific medical conditions and overall diet.

While concerns about gluten are widespread, with some studies estimating up to 13% of people reporting some level of sensitivity, the protein itself is not inherently bad for most people. For the majority of the population, a diet that includes high gluten is perfectly safe, but for a specific minority, it can trigger serious health problems.

Over one-third of the world's population depends on wheat as a staple food, yet in recent years, it has become shrouded in controversy, with many questioning its place in a healthy diet. This article explores what is the stigma of wheat, separating proven medical issues like celiac disease from popular diet-based misinformation.

According to the Celiac Disease Foundation, gluten is the general name for proteins found in wheat, rye, and barley. For many people, this protein is harmless, but for others, it triggers significant health issues, making understanding what is gluten for dummies a vital topic. This guide explains the basics of this 'sticky' protein and its role in both food and our health.

According to the Celiac Disease Foundation, nearly one in 100 people worldwide has celiac disease, yet misinformation persists about which foods are safe to eat. A common myth suggests that celiacs can have sourdough because the fermentation process removes gluten. However, this is dangerously incorrect for those with the autoimmune disease, and understanding why is critical for health and safety.