Are people overreacting to gluten?

A lot of people seem to roll their eyes at the mention of having a gluten-free diet, mainly because they actually don’t know what gluten is. For those who don’t know gluten is a protein found in wheat, barley, rye, and triticale. Some people have developed an intolerance for gluten, but why… a couple of years ago most people didn’t even know gluten existed nor did they ever question their ability to eat bread. 

Dr. Alessio Fasano, the world’s top gluten expert, explains this phenomenon. First, we as humans don’t have the ability to completely break down the protein gluten, our body was simply not designed for it, yet we still eat it and most are fine. Where the real problem lies is in the process of making gluten products. Making beer or bread is a process where one allows yeast to fragment for about 10 to 12 hours. This process is crucial to let the enzymes break down and make it easier for our bodies to digest gluten. However, in the United States, the process to make gluten products is accelerated artificially for the sake of cost-effectiveness but at the cost of our wellbeing. Additionally, in the United States, a large portion of gluten has pesticides and is genetically modified changing the grains into something our bodies are not used to processing. 

InBite is a product of this current phenomenon. Ana Rodriguez Fortun and Giancarlo Timotei started InBite to create an alternative source to gluten for those who are celiac, and for those who desire to have a balanced diet.

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