Basics in Gluten
Gluten is the main structural protein of the wheat grain. It is naturally found in certain cereals and processed food products. Gluten is a protein that is made up of wheat, eggplant, oats, and other cereal and vegan foods. But it does not exist in roe, rice, lentils, soybeans.
A gluten-free diet is the essence of nutrition that does not contain gluten-containing foods.
Gluten is introduced into the body in large quantities (10-20 g / day) in the daily diet. This is the reason that some people do not tolerate gluten and develop various disorders.
Glutathione enteropathy or celiac disease is a disease manifested by an abnormal immune response to gluten and according to a food intake disturbance. It represents a chronic load for the organism.
In today’s time, there is a growing number of people who do not tolerate gluten.
This result corresponds to the immune response to gluten gliding, which in the long term damages the healthy tissue and disables the normal function of the small intestine.
Its basic function is that as a glue hold the sample than in the flour, to be compact. Gluten is buzzing and still glucose. It can also be remembered as a glue for the connection of various things.
But it also has a useful feature-it creates that the dough is behaving elastically. Therefore, it has it in almost all food products.
The Simplest Advice About Gluten
This with gluten must be taken seriously. At first, it can cause some pest in your stomach without having to feel something before. A thin hose is full of scratching scabs. They look like fingers. These strains absorb vitamins and all other nutrients from the foods. But the thin hose does not like gluten. The gluten of this strain disappears, and the disease gets stuck. This is because the food does not mix well and vitamins are lacking.
The disorders caused by gluten are divided into three groups: autoimmune (celiac disease), allergic (wheat allergy), and non-cellular non-allergic (intolerance).
Celiac disease is a chronic disease of the small bowel caused by gluten intolerance. In these people, ingestion of gluten with food causes an immune response and leads to damage to the mucous membrane of the small intestine. Should those people affected by coeliac disease consume foodstuffs containing gluten, the tissue of the small intestine is damaged, the digestion destroyed and, various symptoms appear which can have a negative effect on well-being.
Celiac disease in the general population is 1%. The disease can occur at any age.
This disease is treated with a strict, lifelong, gluten-free diet. In addition to the recovery of patients, it also prevents the development of complications.
Allergic reaction is caused by cereal proteins: albumin, globulin, gliadin, and glutenin (gluten). As a reaction to all this, there is a rupture of the skin with redness, with the appearance of hives, isles on the face, leaky nose, choking, and creaking in the chest.
If a person gluten-allergic to eat gluten-containing food, several types of reactions may develop:
– rapid-reaction reactions: urticaria (hives), angioedema (face of the face), difficulty breathing, anaphylaxis (life-threatening allergic reaction)
– Late reactions (usually about 24 hours after ingestion): digestive disorders, skin changes. The frequency of allergy is estimated at 0.4-9% and is avoided by avoiding wheat in the diet.
There is also gluten intolerance. Then, neither allergic nor autoimmune mechanisms can be proven. The main difference between gluten and celiac disease is that gluten intolerance cannot harm your digestive system. Then the body simply can not digest gluten.
This disorder is called non-cellular gluten intolerance, and the incidence in the general population is 0.63-6%.
Diagnosis is made by anamnesis, serological examination, mucosal mucosa, and based on the absence of symptoms after the introduction of a gluten-free child.
A negative finding of antibodies suggests with great certainty that celiac disease is not stable. After a positive serological test, a biopsy is taken in which several samples (5-6) are taken from different places on the duodenum. If both findings are positive, then the diagnosis is safe.
You can also test yourself and see how you feel with gluten and without it. If you do not feel any consequence after consuming gluten, then a biopsy is a waste of time. However, if you experience some abdominal problems, try a gluten-free diet.
First, get rid of foods that contain gluten for one or two weeks. Note how you feel. After two weeks, restore the gluten in the diet for another two weeks and make notes again about how you feel.
Raw materials containing gluten
Various grain types similar to wheat belong to this group such as spelled, unripe spelled (spelled harvested when unripe), einkorn, Kamut (Khorasan wheat), emmer, durum wheat, and bulgur.
These cereals may NOT be used as a component of doughs, for dough preparation, or as a topping for dough pieces.
In this phenomenon, there is a danger of developing nutritional deficiencies, especially the lack of vitamin B, iron, selenium, chromium, magnesium, folate, phosphorus, and molybdenum.
Therefore, it is recommended to develop an individual nutrition plan, which will include the addition of all the necessary micro-and macronutrients through non-risk foods.