What is gluten and should we be afraid of it

What is gluten

Gluten, or gluten, is squirrelsJ. R. Biesiekierski. What is gluten? / Journal of Gastroenterology and Hepatology cereals such as rye, wheat, triticale (a hybrid of wheat and rye), barley and oats. Durum, einkorn, emmer, kamut and spelt are varieties of wheat, while bulgur, couscous and semolina are cereals from it. Therefore they too containGluten free diet / Mayo Clinic gluten.

Thanks to gluten, when adding liquid, the dough becomes an elastic mass, rises and retains its shape.

What foods contain gluten

Gluten is found not only in all products that containJ. R. Biesiekierski. What is gluten? / Journal of Gastroenterology and Hepatology cereals. Due to its special properties, it is added to ready-made dishes to improve taste, texture and retain moisture. Therefore, the list of products is wider than it might seem at first glance:

• bread and bakery products;
• pasta;
• cakes and pastries;
• processed meat (sausages, minced meat and others) and its substitutes;
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• ice cream;
• candies;
• sauces and dressings;
• flakes;
• soup mixtures and broths;
• chips and other snacks;
• beer;
• some medicines (here gluten is used as a binder).

Is gluten dangerous

Gluten free safeDitch the gluten, improve your health? / Harvard Health Publishing for healthy people. Now there is no evidence that the rejection of it can somehow improve well-being. Perhaps someday scientists will learn something new, but now restrictions don't make sense.

Nevertheless, 20-30% of Americans have tried a gluten-free diet, although only 1% is required for medical reasons. It may be that celibacy is what made celebrities so popular. Or maybe it's because gluten-free products are usually more expensive, and therefore seem to be healthier.

Under what conditions should you not eat gluten?

It is very important for people with these diseases to completely exclude gluten from the diet.

celiac disease

It is an autoimmune disease in which the immune system reactsCoeliac disease / NHS on gluten and attacks the body, primarily the small intestine, where useful substances are absorbed into the blood. Due to the destruction of the organ, this process worsens.

For celiac disease characteristic:

• diarrhea with a particularly fetid odor;
• stomach ache;
• bloating and flatulence;
• constipation;
• constant fatigue and increased fatigue;
• weight loss;
• itchy rash - Dühring's dermatitis herpetiformis;
• difficulties with conception;
• speech, coordination and gait disorders - gluten ataxia;
• developmental delay in children.

There is still no cure for celiac disease. To prevent the condition from worsening, you need to completely eliminate gluten from the diet.

Allergy to wheat

She too tiedWheat allergy / Mayo Clinic with the reaction of the immune system, but of a different type. An allergy can be to all cereals or only to wheat. In the latter case, the diet will be much less strict.

The symptoms are similar to any other allergy:

• swelling and itching in the throat;
• hives or skin rash;
• nasal congestion;
• headache;
• labored breathing;
• diarrhea.

In severe cases, it may develop anaphylactic shock - a life-threatening condition. The person turns pale, covered with sticky cold sweat. The head is spinning up to loss of consciousness, it becomes difficult to breathe and swallow.

Gluten sensitivity without celiac disease

Intolerance causesGluten Intolerance / Cleveland Clinic symptoms similar to celiac disease: digestive disorders, fatigue, weight loss and others. But the difference is in the mechanism: with sensitivity, the body does not produce antibodies that could be detected in the blood, and the intestinal walls are damaged in some other way.

The exact reason is still unknown. Perhaps a person does not split some carbohydrate. It remains in the intestines and begins to ferment, causing symptoms.

Another assumption is related to the integrity of the intestinal wall. Normally, from the inside, it is lined with a mucous membrane, which, among other things, protects the body from harmful microbes. And in people with intolerance, it does not cope with the task, so inflammation occurs.

Diagnosis can be made if tests for celiac disease and allergies are negative, and a gluten-free trial improves well-being.

What to do if you think gluten is bad for you

If you think gluten is not for you, contactWhat Is Gluten and What Does It Do? / John Hopkins Medicine to a therapist. He will prescribe tests for celiac disease or wheat allergy and refer you to a gastroenterologist or allergist.

Before eliminating gluten from your diet, you should consult with a specialist to composeGluten free diet / Mayo Clinic balanced meal plan.

After all, foods that contain gluten are a source of B vitamins, fiber and other beneficial substances. You may need to take supplements. In addition, gluten-free substitutes often contain more Sahara and fat than the "originals". Therefore, they can lead to additional weight gain.