¿Qué es Wheat Gluten?

Wheat Gluten

Definition of Wheat Gluten

Wheat gluten, or gliadin, is a protein responsible for the elasticity and fluffy texture of baked goods. However, for individuals with celiac disease, gluten sensitivity, or inflammatory or autoimmune symptoms and disorders, consuming wheat gluten can cause damage to the intestine and trigger symptoms such as:

Abdominal pain
Diarrhea
Extra-intestinal symptoms such as fatigue, allergies, migraines...
Among others

For this reason, we recommend removing wheat and other cereals in the 3R Immunonutrition Protocol.

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Related terms

Peptides

Peptides are molecules formed by the union of two or more amino acids through peptide bonds. They play important roles in the body, such as regulating cellular activity, transmitting signals, and contributing to protein structure.

Probiotics

Probiotics are live microorganisms that help balance the gut microbiota, promoting healthy digestion, strengthening the immune system, improving nutrient absorption, and even enhancing mood.

Pro-tient

Patient is associated with a state of passivity and inactive waiting. We want them to be pro-tients, meaning proactive—paying attention to their symptoms, going to the root cause, researching, questioning, and acting. In short, taking control of their health.