Gluten has recently often been discussed in the media and the world of health. Some say gluten is dangerous, others say it is not a problem except for certain people. Here

is the review for sahabat PRAMITA to better understand myths and facts about gluten.

What is gluten, and what foods are sources of gluten?

Gluten is a type of protein that is naturally found in several types of grains, especially wheat, barley, and rye. This protein helps dough become elastic and chewy, so bread

can rise, pasta can be chewy, and cakes can be soft.

Main sources of gluten:

Bread, noodles, pasta, bakery products made with wheat flour.

Products that use barley or rye, such as beer, malt, some sauces, sometimes in ready-to-eat foods.

What are the benefits of gluten

Although gluten is often blamed, this protein also has useful functions:

Gluten helps the structure and texture of food so it does not break when baked or boiled; it provides chewiness and elasticity.

Because gluten is found in grains such as wheat, barley, rye, foods containing gluten usually also bring important nutrients such as carbohydrates as a source of energy, as

well as some B vitamins and minerals.

Why is there an assumption that gluten is not good for health

There are several reasons why many people feel gluten is dangerous:

Celiac disease: a condition where the body’s system reacts excessively to gluten, damaging the small intestine and disturbing nutrient absorption.

Non-celiac gluten sensitivity: some people do not have celiac disease but feel uncomfortable (such as bloating, diarrhea, fatigue) after eating gluten.

The rise of gluten-free diets in society, sometimes as a trend, sometimes because of the belief that avoiding gluten means healthier living.

Groups that are not recommended to consume gluten

Certain groups for whom gluten must really be avoided:

People with celiac disease: they must be completely gluten-free for life.

People with wheat allergy: their reactions to wheat can affect the immune system, skin, or breathing.

People with non-celiac gluten sensitivity: although it does not damage the intestine like celiac, it can still cause problems if consuming gluten.

What happens if we do not consume gluten at all

If sahabat PRAMITA decides not to consume gluten at all, there are some positive and also risk factors:

Potential benefits:

For people who belong to the groups not recommended (celiac, sensitivity), avoiding gluten can reduce symptoms such as stomach pain, bloating, digestive problems,

fatigue.

Potential risks:

Deficiency of certain nutrients: because many gluten foods are also sources of vitamin B, iron, fiber, and certain minerals. If substitutes are not balanced, nutrient

deficiencies may occur.

Gluten-free foods sold are sometimes more expensive and not always more nutritious; they can contain higher sugar or fat to replace texture or taste.

Without medical reasons, completely avoiding gluten has not been proven to give special benefits for healthy people. It can even make eating patterns less varied.

Conclusion: Myth or Fact?

Gluten is not always dangerous for most people. The myth that gluten is bad for everyone is not supported by scientific evidence. But for those with certain conditions—

celiac, wheat allergy, or non-celiac sensitivity—gluten can cause real problems. Sahabat PRAMITA needs to consider body condition, symptoms, and if necessary consult a health professional if feeling uncomfortable after eating gluten.