In the photo: Elena Kostyrko
- Gluten (gluten) is a protein that is found mainly in cereals and their products (bread, pastries, pasta). Gluten from natural products is not harmful, but, on the contrary, the body needs a healthy person century.
A gluten-free diet is only useful for people with different forms of gluten intolerance.
Restrictions on food need only be prescribed by a doctor. Gluten intolerance is different. Celiac disease - the most serious condition. This is a genetically determined disease in which the human immune system does not respond adequately to gluten, which leads to atrophy of the mucous membrane of the small intestine. Proteins, fats, carbohydrates, vitamins and minerals begin to be poorly absorbed.
After a person with celiac disease has eaten gluten-containing foods, he develops abdominal pain, bloating, diarrhea, and weakness. He quickly gets tired, can become aggressive or begin to lose weight. But there is also the asymptomatic (latent) form of celiac disease (while there are all laboratory signs of the disease). P Recent studies have shown that celiac disease occurs in 0.5-1% of the world's population.
There is also allergy for wheat and non-celiac sensitivity (sensitization) to gluten. In all these cases, a gluten-free diet is prescribed for patients.
Discomfort, abdominal pain, flatulence and diarrhea after eating cereals and other gluten-free foods may be associated with one form of intolerance . Consult a doctor and take the necessary tests.
The diagnosis of "celiac disease" is usually made after a biopsy of the mucous membrane of the duodenum during gastroscope II. A specialist a cialist examines under a microscope material taken, for example, inflammatory infiltrate (accumulation of cellular elements in the body’s tissues mixed with blood and lymph. - approx.
Ed. ) and the height of intestinal villi - with celiac disease very low. In addition, there are screening laboratory tests that identify specific blood markers that can show with high accuracy whether a person is intolerant.
In addition to cereals, there are gluten in the composition of sausages, sausages, various canned meat and fish, tomato pastes and ketchups, some types of ice cream, yogurts, curd cheese, soy sauce, concentrated dry soups, bouillon cubes, potato and corn chips.
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In gluten-free bakery products, ordinary flour is replaced with rice, corn or starch. It is important to understand that gluten-free foods are not low-calorie. Usually they cost much more, so the hype surrounding gluten is also a marketing ploy.
A uniform diet, especially without the need and control of a doctor, is harmful. Meals must be individual. What is harmful to one person will be useful and necessary for another. No need to blindly follow fashion trends.