Understanding Gluten: Why Some People Avoid It and How to Adapt to a Gluten-Free Diet

The video discusses gluten, a protein found in grains like wheat, barley, and rye, and its impact on people with Celiac disease. It explains how gliadin, a component of gluten, can cause digestive issues and inflammation. The video also highlights the availability of gluten-free alternatives, such as rice and buckwheat flour, and their growing presence in the market, making life easier for those with gluten intolerance.

What alternatives to gluten can be used in baking?

How is the availability of gluten-free products changing?