Historians estimated mankind has been baking bread for around 30,000 years! Gluten is a composite of two proteins that gives dough its elastic, resistant feeling.
Gluten is stored with starch in the endosperm of cereal grains. Such examples are wheat, oats, barley, and rye. Gluten is the primary source of protein in grains, which explains the difference between refined and whole wheat flours.
Because gluten acts as a binder giving dough its shape, some have struggled digesting this powerful protein.
Gluten intolerance is an individual's inability to properly digest gluten through the gastrointestinal tract. The result is most frequently exemplified through inflammation - causing abdominal pain, diarrhea, and bloating. For those considered "gluten intolerant" the result of consuming gluten is less damaging than those with Celiac Disease.
Celiac Disease is the most severe form of gluten intolerance. As we learn more about the integral role probiotic bacteria can play in our digestive systems, we learn more of the severity of consuming gluten with Celiac Disease. More severe symptoms of gluten intolerance include skin rashes, headaches, and even depression!
Nope! As a matter of fact - seitan, one of the top vegan meat substitutes is almost entirely formed from gluten! The health and safety of gluten is predicated on one simple factor: can your body digest this or not?
Gluten is not an inflammatory food without a preexisting intolerance. It is not a food that will erode the human digestive tract. Breads, cereals, and seitan can be wonderfully healthy in the proper forms when fed to the proper dieter.
Planet Protein chooses to avoid gluten because there's no point! There are countless cereal bars in the world. Our bars are date based and powered by pea protein. We never saw the need to include gluten in a product that had no place for it.
If you wonder how it’s possible to get adequate protein intake while maintaining a vegan diet, you’re far from alone. Fortunately, we have the answers here.