Moderate consumption of gluten flour is not harmful to the body, but rather can supplement nutrients (especially vegetable protein) and maintain physiological functions. However, if you eat too much, or are allergic to gluten flour, it is easy to cause discomfort. Gluten flour, or gluten: also known as activated wheat, is a highly elastic wheat protein product obtained by separating and removing the non-protein components (starch or other carbohydrates, etc.) of wheat or wheat flour and extracting them after hydration. As gluten flour has certain nutrients, in general, normal moderate consumption of health is not harmful, 100 grams of gluten flour contains 370 calories, protein 75.16 grams, 13.76 grams of carbohydrates, 1.85 grams of fat, calcium 142 mg. It can replenish sufficient vegetable protein for the human body and maintain the normal physiological function of the body. However, if you eat too much gluten meal in a short period of time, it is easy to aggravate the burden on the gastrointestinal tract and cause indigestion, followed by abdominal pain, bloating, nausea and other symptoms. Secondly, if you are allergic to gluten flour, you are prone to allergic reactions such as skin itching and rashes after consumption. All in all, you need to consume gluten flour in moderation and rationalize your diet. When the body is not feeling well, you should go to the hospital in time.