Research suggests that gluten can harm the metabolism even of people who are not allergic to the substance. It slows down the metabolism, causes skin problems, disrupts the intestinal microflora and immunity. It affects the metabolic processes of oxygen and increases the level of micro-inflammation. Gluten is a sticky protein with a fairly low absorption rate. In other words, it is not needed by the body and is not an important part of the diet. The benefits of gluten are expressed solely in the fact that it allows the process of baking bread. Due to its special structure, gluten can retain carbon dioxide - which, in combination with yeast, provides dough rise. However, it is this ability that harms the body. First of all, the destructive reaction starts in the intestines - which provokes other health problems. Leaky gut syndrome, caused by gluten intolerance, reduces the absorption of vitamins and minerals and leads to skin problems. In turn, the problem with the absorption of nutrients can negatively affect the entire body. The first symptoms of gluten intolerance are swelling, skin rashes (in more rare cases, acne). Digestive problems develop gradually. In case of infection with Pseudomonas aeruginosa, bad breath appears. In addition, gluten can affect a number of hormones produced in visceral fat. In particular, we are talking about the hunger hormone leptin. Recall that obesity is often associated with leptin resistance - the inability of the body to properly send satiety signals. Separately, it should be mentioned that foods containing wheat gluten have a high glycemic index. We are talking about white bread, various pastries, waffles and other sweets. These foods cause fluctuations in blood sugar levels and disrupt the normal production of the hormone insulin, provoking the development of diabetes.