Understanding Gluten: From History to Health

Gluten is a family of proteins found in grains like wheat, barley, and rye. It's composed mainly of two proteins, glutenin and gliadin, which provide elasticity and chewiness in dough.

The use of gluten dates back to the 5th century, where it was used as a meat substitute in China. Monks discovered seitan, a chewy product derived from wheat gluten, suitable for their vegetarian diets.

While gluten is safe for most, it can cause health issues in people with celiac disease, wheat allergy, or non-celiac gluten sensitivity, leading to symptoms like bloating, pain, and fatigue.

Gluten is often hidden in processed foods, medications, and beauty products. It can be found in soy sauce, salad dressings, lip balms, and even play dough, posing a risk for those with sensitivities.

Despite the small percentage of the population with gluten-related disorders, gluten-free diets have gained popularity, with many people citing improved health, increased energy levels, and weight loss.

Gluten's unique viscoelastic properties trap air bubbles, allowing bread to rise. Without it, bakers must use alternative binders like xanthan gum to mimic these effects in gluten-free baking.

The rise in gluten-free crops cultivation, like quinoa, has led to environmental concerns. Increased demand puts pressure on farming regions, potentially disrupting ecosystems and local economies.

Astrobiologists use gluten in experiments to study how proteins might behave in extraterrestrial environments, aiding the search for life beyond Earth.