Last week there were a few words about the sources of carbohydrates in the diet, and on this occasion there are often questions and doubts about gluten. How it is and whether anyone should eliminate it, read in today's text.

At the beginning we will explain what is gluten - it consists of 2 proteins: gliadin and glutenin present in grains of some plants, which when combined with water form gluten. This substance is of great technological importance in food processing: it gives flexibility to the dough, improves the texture and consistency of the products. Probably everybody who tried to make a gluten-free dumplings for dumplings, replacing traditional flour with a gluten-free variant;)

Gluten must absolutely avoid celiac disease - in this disease even the minimum amount is harmful. The problem also applies to people with non-melanosis hypersensitivity to gluten - here the issue is more complicated due to the problematic diagnosis of this ailment. If you suspect a gluten-tolerant problem at yourself or a loved one - do a specialist examination before deciding to go on a restrictive diet. After a period of a long lack of exposure, the results may be falsified. Often the problem may be proteins found in wheat, not necessarily gluten itself - research on this subject continues.

Who then can suspect a problem with gluten?

people suffering from autoimmune diseases, which are additionally accompanied by intestinal disorders,
people suffering from migraines,
people with skin problems whose condition does not improve as a result of conventional treatment.
Is it worth eliminating gluten 'just in case'? There is no need, but it is worth reducing its amount, especially if the gluten cereals make up the majority of your diet. First of all, due to the fact that the diet should be varied, and naturally gluten-free products, such as cheap and easily available cereal are a great complement to the menu.

Author of the text: Monika Podos from Kułaga Synergy -

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