The whole truth about gluten
Gastroenterology / / August 12, 2017
image of the enemy is necessary for people, it seems, in all spheres of life, including in gastronomy.With what pleasure we branded mayonnaise, anathematized the butter and sugar despised!
Meet new enemy - gluten.Who he is dangerous?And most importantly, whether it is dangerous in general?
Inscriptions "Does not contain gluten" on food labels has long been no surprise.Gluten-free diet is extolled as almost a panacea for all ills.So, maybe, it is too late "to jump into the last car," and also to give up gluten?Or it is not so harmful as presented?
Crusade began to gluten in the United States.Gluten-free diet is widely advertise the media, thus attracting stellar characters, athletes, TV presenters, politicians, yes anyone!
What Americans are strong, so it's all in the ability to turn into a successful business.From 2006 to 2010, sales of gluten-free food in the US increased by 30% per year and this year threaten to reach $ 3.9 billion figure.
seems Americans infected with fear of gluten whole world
What is gluten?
Gluten, it is gluten - a protein found in many grains, especially wheat, oats, barley and rye.In its pure form - is greyish, sticky tasteless mass.It is because of gluten flour, mixed with water, is transformed into an elastic adhesive mass - the dough.
Gluten gives bakery products a special tenderness.In addition, it acts as a preservative - to add to flour dry extract gluten considerably lengthens the shelf life of bread from this flour.Recall, for example, sold in package already sliced, wet-plasticine to touch the bread for the sandwiches, which can be stored for months.All thanks to the gluten.In some modern baking recipes gluten up to 50% by weight of the flour.Gluten is added not only to products made of dough (bread, pastries, pizza, pasta), but also in meat and dairy products - sausage, ham, hot dogs, sausages, frozen patties and dumplings.
This gluten is harmful and should we be afraid?
As a result of these culinary experiments gluten consumption in developed countries, at times more than in another hundred years ago.But the killer (literally), this process is only effective on patients with celiac disease - gluten intolerance.
Celiac disease - an inherited autoimmune disease of children and adults caused by permanent intolerance to gluten or gluten.Eating gluten sick entails the formation of antibodies, so that the disease manifests itself in the form of a violation of the suction function of the intestine and other diseases occurring as a result of inflammatory bowel damage.Celiac disease occurs in all countries of the world.Another name for this disease are gluten enteropathy and celiac sprue,.
used to be that this illness are subject to no more than 1% of the population.Now, however, scientists have suggested that more people have poorly expressed gluten intolerance.If the pasta (bread, cakes, etc...) You have a stomach ache and flatulence occurs - should consult a gastroenterologist.He will establish a diagnosis and prescribe a diet (celiac disease medications from there, and the only salvation - the exclusion from the diet, gluten-free foods).Symptoms of celiac disease
Celiac disease and gluten sensitivity can have many symptoms (up to several hundred).Here are the most common ones:
- Chronic diarrhea or constipation.
- Chronic pain and flatulence in the intestine.
- Unexplained weight loss or chronic excessive thinness.
- Chronic fatigue.
If you think that gluten sensitivity may be your case, do not rush to switch to a gluten-free diet, but first check with your doctor.If you exclude gluten from the diet before it will be made all the tests, it can affect their outcome and lubricate the overall clinical picture.
Who would not be afraid?
If you have flatulence everything is in order, the council one - do not go to extremes.Gluten
- insoluble protein and an intensive consumption of it can be deposited on the walls of the intestine, impairing its operation.The consequence of digestive disorders can be obesity or, conversely, weight loss, decreased muscle activity and so on.Not less difficulty fraught transition only gluten-free products.Firstly, bread and other flour - an important source of B vitamins B. Second, trendy gluten-free products that are sold in health food stores, may contribute to weight gain.The catch is that the gluten-free often contain as many calories as and gluten, and even more.In the same flour products, to provide them with tackiness, manufacturers have to add more fat.In addition, people can suffer from excessive confidence in the gluten-free, seeing them as a "safe" food, warns a Chicago dietitian Lara Field: "The consumer sees the label" gluten-free "and thinks he can eat a pastry bag without consequences."
American scientists have observed for two years 188 patients with celiac disease, gluten-free food Pete (half of them suffer from overweight or obesity), - 81% of them gained weight during this time.
So one tip - do not succumb to panic, advertising does not believe, eat diverse, preferring fresh semi-finished products.As you can see, nothing new.
- Celiac sprue: causes, symptoms, diagnosis, treatment, prevention
- gluten-free diet for celiac disease
- Power constipation
- Nutrition in chronic gastritis
- water in the human diet
So where is the truth?
But what about the American star pozdorovevshie on a gluten-free diet - they have been deceived?No, rather, they are deceiving themselves.Eliminating from your diet pizza, beer, burgers, you seem to be struggling with gluten, and the benefits obtained from the fact that this food from the diet of refined carbohydrates disappear - one of the causes of obesity and poor digestion.In addition, a gluten-free diet can help, because it implies constant self-restraint and self-control.Having secured control of the power, it will be easier to provide it, and fitness.But to achieve such self-control, you can not buy for a lot of money in health food stores any germinated gluten-free muffins.
can equally well prepared for all of us famous buckwheat or amaranth (the latter, nevertheless, is more common in health food stores) and without any effort and problems, and, most importantly, gluten-free, consume, thus, usefuland rich in vitamins, minerals, protein and fiber foods.Do not succumb to provocations and "fly blind" whatever it wants to sell us expensive advertising.A diet without gluten should be left to those who are really in need.As the Americans say "use your common sense", which literally means "to refer to their common sense."