3 answers

Gluten are proteins found in wheat, rye and barley. Gluten is what helps foods maintain their shape acting as a glue that holds food together. Such foods as bread and pasta are examples, but there is gluten in a lot of the foods out there. People who are sensitive to gluten develop health conditions such as skin problems, digestive/thyroid issues, gastritis, celiac disease and other unexplained health problems. There's a test for it. You can also try cutting out gluten for a few weeks to a month and then reintroduce slowly and see how you feel.
2 years ago