emirates7 - Gluten is the unsung hero behind many beloved foods. It’s the protein that helps bread rise, gives cakes their airy texture, and lends pasta its satisfying chew. Whether it’s fluffy pancakes or a crisp pizza crust, gluten plays a vital role in the flavour and texture of our favourite dishes—truly a culinary delight.
But for some, these delicious meals come at a cost.
Enter: Gluten Intolerance
Though many people digest gluten without issue, others may experience a variety of digestive troubles. Gluten, made up of elastic strands of protein, has the potential to irritate the lining of the small intestine in sensitive individuals.
For those with gluten intolerance, consuming gluten—found in grains like wheat, barley, and rye—can lead to unpleasant symptoms such as bloating, gas, constipation, nausea, fatigue, brain fog, or even skin rashes. It’s a condition where the body struggles to break down and process gluten properly.
Dubai-based clinical dietician Helen Roland elaborates, “Gluten is particularly tough to digest. One indicator of this is the production of hydrogen gas in the gut. When we eat gluten, it can generate more hydrogen in the colon than many other foods.”
This elevated hydrogen level suggests that gluten may not be fully broken down or absorbed, potentially irritating the intestinal lining and disrupting the digestive process. Gluten’s lingering presence in the colon may also interfere with enzyme production, further complicating digestion for some individuals.
While this doesn't affect everyone, Roland notes that for those with sensitivity, it can result in ongoing discomfort and troublesome symptoms.
Common Gluten Sources
Dr. Ruhil Badiani, a family physician at Cornerstone Clinic in Dubai, highlights several common foods that contain gluten:
Bread
Pasta and noodles
Cakes and cookies
Baked goods and crackers
Beer and flour
Oats (unless certified gluten-free)
Couscous
Certain salad dressings, marinades, stock cubes, candies, and more
As for why some people develop a gluten intolerance, Dr. Badiani explains that the causes aren’t entirely clear. However, research points to possible genetic factors, increased intestinal permeability (often referred to as "leaky gut"), or imbalances in the gut microbiome as potential contributors.
But for some, these delicious meals come at a cost.
Enter: Gluten Intolerance
Though many people digest gluten without issue, others may experience a variety of digestive troubles. Gluten, made up of elastic strands of protein, has the potential to irritate the lining of the small intestine in sensitive individuals.
For those with gluten intolerance, consuming gluten—found in grains like wheat, barley, and rye—can lead to unpleasant symptoms such as bloating, gas, constipation, nausea, fatigue, brain fog, or even skin rashes. It’s a condition where the body struggles to break down and process gluten properly.
Dubai-based clinical dietician Helen Roland elaborates, “Gluten is particularly tough to digest. One indicator of this is the production of hydrogen gas in the gut. When we eat gluten, it can generate more hydrogen in the colon than many other foods.”
This elevated hydrogen level suggests that gluten may not be fully broken down or absorbed, potentially irritating the intestinal lining and disrupting the digestive process. Gluten’s lingering presence in the colon may also interfere with enzyme production, further complicating digestion for some individuals.
While this doesn't affect everyone, Roland notes that for those with sensitivity, it can result in ongoing discomfort and troublesome symptoms.
Common Gluten Sources
Dr. Ruhil Badiani, a family physician at Cornerstone Clinic in Dubai, highlights several common foods that contain gluten:
Bread
Pasta and noodles
Cakes and cookies
Baked goods and crackers
Beer and flour
Oats (unless certified gluten-free)
Couscous
Certain salad dressings, marinades, stock cubes, candies, and more
As for why some people develop a gluten intolerance, Dr. Badiani explains that the causes aren’t entirely clear. However, research points to possible genetic factors, increased intestinal permeability (often referred to as "leaky gut"), or imbalances in the gut microbiome as potential contributors.