Gluten is a heavily consumed proteins
which is created when two molecules, glutenin and
gliadin. When it come into contact with each other
it forms a bond. When bond it creates an elastic membrane,
which is what gives bread its chewy texture and
permits pizza chefs to toss the dough into the air.
Humans have been eating wheat for at least ten thousand of years.
For people with celiac disease which is about one per cent of the population.
The briefest exposure to gluten can trigger an immune reaction
powerful enough to severely damage the brush-like surfaces
of the small intestine.
Avoiding gluten has become a cultural as well as a dietary
choice for many people. People with celiac have to be alert
around food at all times, learning to spot hidden hazards in
common products, such as hydrolyzed vegetable protein and malt
vinegar. Eating in restaurants requires particular vigilance.