Not every food benefits us, both in terms of body shape and health. For example, we all know how salty and fried foods, sweet soda and pastries are harmful. But there is another substance that can harm the human body - gluten, although it refers to proteins. So let's talk about gluten today - what it is and why it is harmful.

What is gluten in foods

Protein is a protein of strife, for example, gluten, or gluten, consisting of protein amino acids with enzymes and peptides, is not always useful for our body. The substance gives the dough and flour products stickiness and splendor, present in wheat flour. And in combination with yeast, it rises and becomes airy.

The more gluten in the flour, the higher its quality, the more valuable it is, improving the taste of the finished product, protecting it from mold and drying. And the shelf life of such dishes is longer.

The term "gluten" refers to proteins in the composition - prolamins and glutenins, which account for about 80% of the total protein composition of wheat. It also contains gliadins, which are especially harmful to our health, and glutelins. What foods still contain gluten? In other cereals, for example, rye, oats, barley and in products where grain is present (beer, vodka, soy sauce, pasta and others).

Gluten Benefits

Gluten contains many essential amino acids that are not synthesized in our body, which include:

  1. Methionine, involved in the process of hemoglobin synthesis.
  2. Lysine helps to grow and develop many tissues, while protecting against the harmful effects of viruses.
  3. Threonine supports the activity of the entire gastrointestinal tract.

Read also:what glycated hemoglobin shows

Gluten also contains vitamins A, group B and E with calcium and phosphorus, moreover, having an easily digestible form.

This gives gluten the following beneficial qualities:

  • at low hemoglobin indices normalizes its level;
  • restores tissue at the cell level;
  • makes immunity stronger;
  • restores the digestive tract;
  • strengthens bones;
  • helps to recover after surgery and injury.

And, of course, fills our body with the necessary mineral components and multivitamins.

What is the harm of gluten

The harm of gluten is very significant, so some doctors recommend completely abandoning products with its content. Many experts generally advise everyone to switch to a gluten-free diet, which, in their opinion, is correct.

The harmful effects of this component are directed to the digestive organs. After all, the intestines are covered from the inside with villi that absorb nutrients from the incoming food, sending them further through the bloodstream. Gluten also envelops them, destroying and not allowing the body to fully satiate.

Another danger from gluten lies in the annoying effect on nerve endings, which weakens the transmission of impulses to the brain, impairing memory and inhibiting mental abilities. And this develops senile dementia.

Important: Gluten, consumed in large quantities, can accumulate in the body.

If you overeat foods with the presence of gluten, stool disorders such as diarrhea or constipation, bloating and pain in the intestines may occur.

There are certain diseases in which gluten is absolutely contraindicated for use, such as celiac disease and celiac enteropathy. They are very rare - in about 1-2% of all the inhabitants of the planet.

Symptoms of Hypersensitivity to Gluten

Hypersensitivity to gluten in medicine is called celiac disease. Pathology is based on a rejection of the immunity of this substance, perceiving it as alien, and rejecting it. Genetics is a major factor in the development of the disease.

To diagnose gluten intolerance, it is necessary to take blood for analysis to those people who have such ailments as in the family or himself:

  1. Autoimmune thyroid disease.
  2. Dermatitis (herpetiform).
  3. Type 1 diabetes and irritable bowel syndrome.

You will also need to undergo an examination for certain symptoms that constantly or occasionally appear:

  • increased gas formation or acid reflux;
  • problems with stools of any nature;
  • nausea and / or vomiting;
  • joint pain
  • constant feeling of tiredness;
  • depressive states or anxiety;
  • chronic acne or persistent eczema;
  • iron deficiency or other anemia.

It is not advisable to expose yourself to other diagnostic methods, which can lead to negative changes in health, requiring control and complete exclusion from the diet of products with gluten in the composition.

Celiac Enteropathy

Inflammation of the small intestine is a celiac enteropathy. The disease can appear even with a small intake of gluten. Fighting it can lead to serious consequences - allergic reactions, obesity, diabetes, osteoporosis, infertility, bowel cancer, chronic ulcerative enteritis and underdevelopment of the child.

Symptoms of the pathology are similar to celiac disease, plus mood swings and problems with appetite (strengthening or weakening) are possible. The disease often begins to manifest itself in infancy, accompanied by constant digestive disorders.

What products contain

There are two categories of products, in which there is gluten - 100% content and its possible presence in additives, for example, breading.

The first includes such as:

  1. Wheat, and all its types.
  2. Semolina, flour, matzoh and couscous.
  3. Bread, cakes, cookies, crackers, pasta and pizza.
  4. Barley, rye and malt, including products with their presence.
  5. Meat products, seafood and vegetables breaded or seasoned with sauces and marinades with gluten in the composition.

Even when frying gluten-free foods in oil, which prepared breaded dishes, you get unsafe food at the exit.

Gluten may also be present in products such as beer, dextrin, various flavors, food starch and wheat, oatmeal, some medicines, processed cheese, spices and the presence of caramel color in some products.

Gluten Free Products

If you have problems with the susceptibility of your body to this vegetable protein, you will need to completely exclude products with its content from your diet.

And it is not found in cereals such as buckwheat, corn, rice, soy and potato starch, as well as:

  • almond flour, chickpea, sorghum, amaranth and tapioca;
  • buckwheat and rice noodles;
  • dairy and dairy products;
  • oils - vegetable and cream;
  • berries, fruits and vegetables;
  • beans and sorghum;
  • sunflower seeds and pumpkin with nuts;
  • without adding breading, poultry, meat and fish;
  • fresh eggs;
  • any dried fruits;
  • drinks - compotes, teas and juices.

Safe spirits in terms of gluten content are rum, gin, wine, whiskey, tequila and bourbon.

Gluten in baby cereals - harm and benefit

In the first 6 months after birth, cereals with gluten in the composition are not recommended for babies and their mothers. This is explained by poor digestion of their digestive system and the possible occurrence of an allergic reaction. This applies to porridge made from rye, oats, wheat, barley, barley and semolina.

It is possible to determine whether a child has a reaction to gluten by symptoms such as:

  1. Skin irritation and redness.
  2. Stool disorders and increased flatulence.
  3. Bad sleep and appetite problems.
  4. Frequent moods and excessive irritability.

If you observe something like this, then exclude the products from the baby’s diet and visit the pediatrician to make the correct diagnosis - you can not self-medicate.

For the first feeding, mashed vegetables, cottage cheese and cereals in milk without gluten are suitable, gradually starting to give the baby and gluten products. This should be done for breakfast, watching the reaction throughout the day.

For complementary foods, cereals purchased in the baby food department are also suitable, choosing the right ones for age. Pay attention to the composition, shelf life and tightness of the packaging.

Gluten Intolerance Test

An accurate diagnosis can only be expected with an extended blood count. It also allows you to determine what harm the body managed to cause celiac disease. Immunoassays recognize the presence of antibodies of a specific nature.

If necessary, the doctor can prescribe a histological examination of the small intestine, taking a scraping from the walls of the organ.

Preparation for blood donation is similar to any similar - it is given in the morning on an empty stomach. A few days before this, do not eat spicy, fried, spicy and smoked food. Avoid during the preparatory period nerve and physical overload, and it is also not advisable to take any medications if they are not vital.

Gluten-free diet

Of course, a gluten-free diet will help you lose weight, because you will stop eating at least flour products and bread.

The benefits of such nutrition are as follows:

  • all harmful elements are removed from the body;
  • weight is lost from 3 to 4 kg per month;
  • such a diet implies low sugar and calories.

On gluten-free food you will not be tormented by a constant feeling of hunger, but at the same time eat a balanced and varied food. You need to eat fractionally up to 5 times a day with the last meal before 18.00. With this technique, some diet is not required, just eat gluten-free food in the composition.

Now you all know about this vegetable protein, you only need to competently approach your diet and not ignore the tips that the body gives you, turning to specialists for help in time. Health to you and your loved ones!

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