What is Gluten?

Gluten is one of the most widely discussed topics in health and wellness today. It’s often spoken about with concern, but many people aren’t exactly sure what it is or why it matters.

Gluten is the main storage protein in wheat. It contains two types of proteins called gliadin and glutenin. Gluten is also naturally found in other grains such as barley and rye. Oats, on the other hand, contain a different protein called avenin, which is not gluten. However, because oats are often processed in the same facilities as wheat, they may be contaminated with gluten unless specifically labelled “gluten free.”

Gluten and the Gut

Gluten is not easily broken down by our digestive enzymes. In most people this isn’t a problem, but for those with certain conditions it can become an issue.

For example, in coeliac disease, the body’s immune system reacts abnormally to gluten. This reaction damages the lining of the small intestine and can interfere with nutrient absorption. Coeliac disease is a medically diagnosed autoimmune condition, and people with it need to strictly avoid gluten.

Beyond coeliac disease, some people experience non-coeliac gluten sensitivity. This is a separate condition where individuals may report symptoms like bloating or fatigue after eating gluten, but without the autoimmune damage seen in coeliac disease. Research into this area is ongoing.

Another area of scientific exploration is intestinal permeability, sometimes referred to as “leaky gut.” Some studies suggest that certain food proteins, including gluten, may influence how tightly the gut lining holds together. This is an active area of research, and more studies are needed to fully understand the relationship.

Gluten, Gut Bacteria, and the Immune System

Our gut is home to trillions of microbes — bacteria, yeasts, and other organisms — collectively called the gut microbiome. Researchers are investigating how gluten interacts with this community, and how this may relate to immune activity in the gut.

It’s important to note that the science in this area is complex. While studies show links between gut bacteria, diet, and immune function, there is still much to learn about cause and effect.

Dietary Approaches

For those with coeliac disease, the only safe option is a lifelong gluten-free diet, under medical supervision. For others, maintaining gut health usually comes down to a balanced diet with plenty of fibre, whole foods, and variety. Including foods rich in natural prebiotics (like legumes and seeds) and traditionally fermented foods is one way people support digestive wellbeing.

Where Immunity Fuel Fits In

Immunity Fuel is a certified organic fermented probiotic superfood made from a blend of wholefoods and probiotic strains. It contains plant-based ingredients such as chickpeas, lentils, pumpkin seeds, and mung beans, all naturally fermented.

Importantly for people with gluten concerns: Immunity Fuel Gluten Free is independently lab tested, and no gluten is detected. This means it is suitable for those following a gluten-free diet, including individuals with gluten intolerance or coeliac disease (always under medical guidance).

Our focus is on creating a clean, natural product that combines fermented foods with beneficial bacteria — so you can enjoy it as part of your everyday diet.

Final Note

This blog is for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. If you have coeliac disease, gluten intolerance, or other health concerns, please seek advice from a qualified healthcare professional.

References

• FSANZ (Food Standards Australia New Zealand). Standard 1.2.7 – Nutrition, Health and Related Claims.

• Coeliac New Zealand. About Coeliac Disease. https://coeliac.org.nz

• Fasano, A. (2020). All disease begins in the (leaky) gut: role of zonulin-mediated gut permeability in the pathogenesis of some chronic inflammatory diseases. F1000Research, 9(F1000 Faculty Rev), 69.

• Catassi, C., Bai, J.C., Bonaz, B. et al. (2013). Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders. Nutrients, 5(10), 3839–3853.

• Valitutti, F., et al. (2019). Celiac disease and the microbiome. Nutrients, 11(10), 2403.