Last week, we discussed the sources of carbohydrates in our diet, and questions and doubts about gluten often arise. Today's article will explain what it's like and whether everyone should eliminate it.
First, let's explain what gluten is.
It's made up of two proteins: gliadin and glutenin, found in the grains of some plants, which, when combined with water, form gluten. This substance has enormous technological significance in food processing: it gives dough elasticity and improves the texture and consistency of products . Anyone who has tried making gluten-free pierogi dough by simply replacing traditional flour with a gluten-free version has probably experienced this.
Gluten must be strictly avoided by people with celiac disease.
In this condition, even minimal amounts are harmful. The problem also affects people with non-celiac gluten sensitivity – the diagnosis is more complicated here, as it's difficult to diagnose. If you suspect gluten intolerance in yourself or a loved one, get specialized testing done before deciding to adopt a restrictive diet. After a long period of inactivity, the results may be false. Often, the problem lies with the proteins found in wheat, not necessarily the gluten itself – research on this topic is ongoing.
So who might suspect they have a gluten problem?
- people suffering from autoimmune diseases accompanied by intestinal disorders,
- people suffering from migraines,
- people with skin problems whose condition does not improve with conventional treatment.
Is it worth eliminating gluten "just in case"?
There's no need for this, but it's worth limiting the amount, especially if gluten-containing grains make up the majority of your diet. This is primarily because your diet should be varied, and naturally gluten-free products, such as inexpensive and readily available groats, are a great addition to your diet.
Author of the text: Monika Podos from Kułaga Synergy
