Why is Gluten, a protein in wheat, barley, and rye, sometimes categorized as an antinutrient?
Answer
It can cause digestive distress or inflammation in susceptible individuals
Gluten is classified as an antinutrient by some nutritional observers not because it directly blocks specific mineral uptake like phytic acid, but due to its potential physiological effects on the digestive system of sensitive populations. For individuals predisposed to conditions like Celiac disease or non-celiac gluten sensitivity, consuming gluten can trigger adverse reactions, including inflammation or significant digestive discomfort. This resulting distress or inflammation can subsequently impair the overall efficiency of nutrient uptake throughout the gastrointestinal tract.
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