Gluten Free Foods

In recent years, a gluten-free diet has become increasingly popular as a solution to many health problems. We learn what gluten is, what products it does not contain, who needs products without gluten and what can replace gluten-containing foods.

What Is Gluten

Gluten, or gluten, is the so-called group of storing proteins (gliadin, agglutinin, glomerorphine, glutenin, prodynorphin and omega gliadin) contained in seeds of cereal plants: wheat, rye, and barley.

It is actively used in the food industry and some other areas. The content of gluten in flour is one of the criteria for determining its quality since it is gluten that provides the elasticity and elasticity of the future test.

Who Recommends Gluten-Free Products

First, the gluten-free diet is indicated for patients with celiac disease – intolerance to food containing gluten.

This disease is caused by genetic peculiarities – a violation of the structure of the hla region on chromosome 6. It leads to defeat (atrophy) of the small intestine mucosa in children and adults.

The exact mechanism why gluten is so detrimental to the intestinal mucosa is not fully understood. Scientists suggest that the body of such patients does not produce enzymes for digesting gluten in the right amount, and an immunological reaction of the body to gluten plays an important role.

In addition to celiac disease – gluten intolerance – there is a sensitivity to this protein. Modern medicine has been studying this condition for only the last couple of years, but there are already some results. In this case, there are no pathologies of the small intestine, but there is still a reaction of the immune system.

If you suspect sensitivity to gluten, doctors recommend that you remove all that contains gluten from the diet and watch for well-being.

According to the professor of gastroenterology of harvard university d. Laffer, “gluten is a protein that is difficult to digest, and we are all globally sensitive to one degree or another. According to experts, 7 to 30% of the population of developed countries pay for this with their health. “

Also, recently appeared articles by various specialists who recommend a gluten-free diet as a way to get rid of allergies, diseases of the gastrointestinal tract, liver and even the central nervous system. The improvement of the patients’ condition is explained by the removal of the toxicological load, which can be formed even with a slight intolerance to gluten.

On the other hand, gluten is not such an absolute evil as it may seem. A gluten-free diet can be dangerous because with it a person consumes too much fat and little fiber. Also excluded from the diet products with gluten, you can lose important microelements and vitamins, such as iron, calcium, b1 and b3, folic acid.

The medical director of the center for celiac disease at the university of chicago, dr. Gaundalini, believes that “patients who must follow a gluten-free diet and be observed by specialists can benefit enormously.” but for everyone else, a gluten-free diet does not make sense. “