The beneficial qualities of gluten:
With the addition of gluten in bakery, a body receives vegetable proteins in sufficient quantity because bread, rolls or other types of flour, people tend to consume in food every day.
Gluten helps the body better and faster to absorb vitamins and minerals. Exactly gluten helps to bind these substances.
Gluten is also used in the manufacture of pasta products, thereby is increasing the opportunity to gain the necessary amount of gluten through a food we regularly eat.
Only one hundred grams of gluten contains about 80 grams of protein. This indicator determines the high nutritional value of gluten.
Harm of gluten.
The equally useful for all people this element can not be. About the harm of gluten, nutritionists are arguing for many years. And these discussions due to the fact that gluten contains substances that contribute to the development of inflammatory processes in the body.
They can arise because gluten protein is not perceived by the body. The immune system begins to “fight” with it, causing inflammation. Because of incompatibility with gluten may suffer organs such as the stomach, intestines, liver, pancreas, joints.
Inflammation in the digestive organs can be easily explained – they first receive the substance through food. The severe consequences of this struggle can cause diseases such as diabetes and obesity.
There is disease called gluten enteropathy, more commonly known as gluten intolerance or celiac disease. The disease is manifested in the fact that some bowel function are disrupted, namely absorption process. It is not very common disease, from it suffers one percent of the world’s population.
Gluten intolerance often occurs in newborns. The stomach swells in contact with gluten meal. Also, such symptoms are present: pain and discomfort in the abdomen, diarrhea or constipation, joint disease and liver disease, spinal pain, a sense of unease and anxiety, skin rashes.
In some cases, people who refuse foods that contain gluten have a lack of nutrients in the diet. You run the risk of loss of iron, calcium, fiber, vitamin B and folic acid. When you practice this diet you should consume vitamin supplements. If you have gluten sensitivity, it is not necessary to switch to a diet completely, just enough to reduce the consumption of gluten. The main thing – replenish the loss of vitamins.