2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Among people who preach he althy eating, the issue of gluten is popular today. What it is? What is the harm of gluten? In what products does it occur? All this will be discussed in the article.
Gluten: what is it and why is it bad?
Gluten (lat.gluten - glue) is a protein found in cereals. Its highest content is determined in wheat: grains contain 23,788 different proteins, united under the general name of gluten, or gluten. Its suppliers are also rye, oats, barley.
Many avoid foods containing gluten. What is it and why is it harmful? Elastic rubber-like protein contains gliadin and glutenin. Gluten is determined in carbohydrate-containing products, in flour products, in some offal. It is possible to detect gluten even in ice cream. It does not dissolve in water, having undergone hydration, it forms fibers during swelling. Gluten is widely used in the production of flour and flour products.
Most of the population protein is not harmful to he alth. However, some people are born with an allergic reaction to it. In this case, the harm of gluten is obvious, it becomes dangerous to he alth.
Gluten intolerance
Foods containing gluten in many people (1 in a thousand) cause allergic intolerance. This phenomenon is an autoimmune disorder associated with malabsorption (insufficient absorption of substances by the body). Gluten-dependent enteropathy is manifested by pain in the abdomen, diarrhea. Gluten-sensitive celiac disease is a more serious form of component intolerance. The disease is caused by an increase in the number of intraepithelial lymphocytes in the body that have a specific receptor set. Gluten is identified by the cells as a threat. The immune system destroys the villi on the walls of the small intestine. The consequence of the impossibility of complete breakdown of microelements is the formation of toxic substances in the intestines and its injury.
What else is wrong with gluten? In adults with latent (hidden) forms of celiac disease, stool disorders, flatulence, and bloating are noted. Often it is masked by various forms of gastrointestinal diseases, dermatological pathologies. After 30 years, an atypical form appears. Concomitant symptoms are characterized by joint pain, kidney disease, depression, migraine, changes in the biochemical composition of the blood. According to clinical studies, up to 8 percent of infertile women with celiac disease have delivered safely on a gluten-free diet.
Since the main factor in gluten intolerance is a genetic predisposition to it. It is possible to diagnose celiac disease from childhood. In a child, gluten intolerance is manifested by frequent mushy, foamy stools (from 5 times a day), badsmelling. Other signs are a large "rachitic" belly, a noticeable underweight up to two years, slow growth of the child.
A diseased organism does not receive the necessary trace elements, nutrients, vitamins. Hence, the accompanying signs of the disease in children may be the presence of rapid fatigue, lethargy, emotional instability (tearfulness, aggression). Often, sick children suffer from dermatitis, bad skin, frequent fractures, poor posture, anemia, diseases of the teeth and gums. Boys, growing up, with gluten intolerance are prone to sexual dysfunction, and girls are prone to menstrual irregularities.
The likelihood of complications with gluten intolerance
Gluten intolerance without treatment is fraught with serious complications. It can manifest itself in autoimmune hepatitis, autoimmune thyroid, type 1 diabetes mellitus, rheumatoid arthritis, diseases of the gastrointestinal tract up to oncological formations. Diseases of recurrent pericarditis, scleroderma, myasthenia gravis, difficulties in conceiving a child can also be the result of advanced celiac disease.
Note: the critical limit of gluten content for people with an allergy to the component is 1mg per 100g of product.
How to diagnose celiac disease?
Gluten intolerance is often difficult to identify: the symptoms are similar to those of many diseases. For the most part, celiac disease is detected with a comprehensive diagnosis. Purposeful identification is carried out in stages.
- OnAt the first stage, an immunological study of the patient's blood is mandatory: the blood is distinguished by autoimmune bodies, endomysium, and the level of antigliadin antibodies.
- A positive gluten test leads to a biopsy: the lining of the small intestine is examined. The procedure reveals atypical receptors in lymphocytes, the condition of the villi, and lesions. A biopsy confirms the preliminary diagnosis.
- The third, six-month-old stage is the anti-gluten diet. The general improvement in the condition, the disappearance of the symptoms of the disease finally determine celiac disease.
The primary treatment is a lifelong gluten-free diet.
Gluten: where is it found?
Where is gluten found? Wheat, barley, oats, rye - and all products from these cereals. Cereals from them, bran also contain gluten. In certain doses, it is found in beer drinks, kvass, wheat vodka, and m alt extract. Coffee and cocoa also have this protein.
The presence of gluten is characteristic of gastronomic products: meatballs, meatballs, sausages, crab sticks, chips, mayonnaise, sauces and dressings. Bouillon cubes, powders, ready-made soups and cereals, soy products contain protein.
Need to know: food additives E150 E160 E411 E637 E636 E953 E965 indicates the presence of gluten in the product. Its presence has been identified in products with dyes and flavors.
Where else is gluten found? It is part of the components of many medicines -valerian in dragee, Complevit, tableted Metronidozol, Diclofenac, Fenistil, Paracetamol, etc. Particular attention should be paid to preparations for children (vitamins, tablets). Gluten-dependent people should consult a doctor when choosing medicines.
What foods are gluten-free?
Gluten Free has been identified in the following foods.
- Exclude the protein content of rice, buckwheat, corn, millet, products from sago, sorghum, amaranth, quinoa.
- Vegetables and fruits are free from protein, it is not found in potatoes and sweet potatoes, legumes.
- The use of meat, fish, eggs in food is safe for gluten intolerance.
- Milk, natural fermented milk products, butter and vegetable oil do not contain powdered gluten.
It is harmless to eat hard cheeses. But you should pay attention to the inscriptions on the packages so as not to make a mistake with the choice of products.
Rice for celiac disease
Rice is an excellent food for people with gluten intolerance. Up to 70% of its components are complex carbohydrates, which contribute to rapid satiety and a long-lasting feeling of satiety. It contains up to 8% vegetable protein, which allows vegetarians to do without meat. The presence of fiber in a small amount is useful for the good functioning of the stomach and intestines, because. it envelops the mucous membranes and provides them with protection from irritants.
Vitamin B in rice contributes tothe proper functioning of the central nervous system, and lecithin in large quantities has a beneficial effect on intellectual activity. Most importantly, gluten is absent in rice even in small doses. This makes the cereal beneficial for people with celiac disease.
Gluten production
Analytical data show that gluten production and sales are growing (up to 4% by 2016). Gluten is extracted from wheat flour using an aqueous medium and decanting centrifuges that separate the gluten from other components. Then the gluten is dried, during which its chains are broken by disintegrators. The circulating dryer at gentle temperature conditions helps to preserve the structure of the protein.
Gluten is used for the production of flour as a component that determines the characteristics of the dough: its elasticity and elasticity depend on the quality of gluten. Cereals with a low protein content produce weak flour. The addition of gluten to it is economical and beneficial for producers: the cost of such products with good commercial qualities is much lower than the costs of making flour from strong wheat.
The use of "gluten" flour is important for the production of bakery and confectionery products from it. With the presence of protein, the water absorption capacity of the dough increases, the shelf life of the finished product increases, and the physical properties of the dough are strengthened. In addition, the products are less crumbly, and the percentage of output of finished products increases to 7 units. Protein is needed in the manufacture of pastaas a plasticizer and binder, which is important when forming dough and cooking finished products. In ready-made breakfasts with wheat, oat bran, gluten is also present as an enriching component. The meat processing industry uses it as a functional component that improves the structure of products, increasing the density and elasticity of products.
Due to the viscoelastic properties of gluten, it is used for the production of cheese and meat, crab analogues, artificial caviar.
Gluten free flour
Industrial production of gluten flour does not mean that gluten dependent people will never have to eat bread, bakery products. Gluten-free flour will be the salvation. Its variety will allow you to create an excellent gluten-free menu. For a gluten-free diet, flour made from buckwheat, rice, corn, and peas is recommended. It is useful to use flour dishes from flax, amaranth, almonds, potatoes, bird cherry, tapioca.
For the viscosity of the dough, corn and potato starch are used instead of gluten. Without harming your he alth, you can bake pies, make pancakes and enjoy cheesecakes. In addition, ready-made flour mixes are sold in stores for all types of dough (sand, puff, etc.) for making pancakes, cookies, bread.
Gluten free food
The essence of such nutrition is that eating gluten-free products cannot harm he alth, and for people with celiac disease, this is a lifeneed. For a gluten-free diet, the main rule is the exclusion from the diet of wheat, rye, barley, oats, as well as all products derived from them (cereals, bakery, confectionery).
It should be remembered: in cheap sausages, sausages, frozen meat and fish preparations, many sauces, there is a high probability of adding powdered gluten.
It is useful to use buckwheat, millet, corn groats. Such a grain crop as amaranth was used by the ancient Incas and Aztecs, in Russia it was revered by wise elders. The inclusion of legumes, fresh vegetables and fruits in the diet will enrich the diet, make it he althy.
A gluten-free diet does not limit meat, fish, dairy, and eggs. Some strong drinks are not prohibited: wine, tequila, rum, some types of whiskey. Recently, the production of gluten-free beer has been established.
The harm of gluten is obvious for people who are prone to allergies to this protein. However, nutrition without eating it does not affect the quality of food and its diversity. In addition, a number of manufacturers of gluten-free products today offer a fairly large range of products that do not contain harmful protein.
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