Benefits and harms of gluten.

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.

Symptoms of gluten sensitivity.

Many people ask why they should avoid gluten?

The fact that many recent studies argue that the gluten can damage not only the individual organs of the body, and the body in general.

To determine if you have a sensitivity to gluten, it is very difficult.

No medical test not gives 100% response. Moreover, the symptoms are diverse and they can be easily confused with other diseases.

And in most cases, the gluten sensitivity or celiac diagnosed in the later stages of the disease.

Gluten is addictive. It is a kind of drug.

When gluten decays in our digestive tract, there is a formation of peptides, called gluten exorphines (very similar in structure to psychoactive drugs – opium and morphine), which activate opioid receptors in our brain.

And your body asks you some bread on a permanent basis.

By the way, exactly the same mechanism of action has sugar. The biggest food drugs of our time – wheat and sugar.

A partial list of the symptoms of gluten sensitivity:

  • anemia
  • osteoporosis
  • a deficiency of vitamin K
  • dermatitis, psoriasis
  • diseases of the central and peripheral nervous system,
  • psychiatric diseases
  • multiple sclerosis
  • epilepsy
  • Alzheimer’s disease
  • Parkinson’s disease
  • infertility
  • depression
  • fatigue
  • Crohn’s disease
  • arthritis
  • malignant tumors
  • liver disease
  • upper respiratory tract infection
  • allergies
  • insomnia
  • constipation
  • diseases of the cardiovascular system
  • Type 1 diabetes
  • Hashimoto’s disease

If you have even one symptom of the above, we strongly recommend to abandon the gluten.

Many people, especially those who suffering from autoimmune diseases, giving up gluten, notice a good improvement in symptoms of the disease.

Incidentally, one of the major neurological diseases caused by gluten – a cerebellar ataxia. Also, patients with serious illnesses such as schizophrenia, epilepsy, multiple sclerosis, feel much better, when exclude gluten from their diet.

One of the most famous hospitals in America – The Johns Hopkins Hospital practices the feeding gluten free for children with autism, as one of the types of treatment.

Cereals without gluten.

№1 Millet.
The millet contains a lot of vitamins B1, B2, B5, PP, proteins. Millet also rich in iron, zinc, magnesium, silicon, calcium, copper, etc.

№2 Rice.
From rice grains you can produce groats and starch, and from rice germs – oil. The rice contains a lot of carbohydrates and protein.

№3 Buckwheat.
From buckwheat, you can cook porridge, soups and a variety of pastries. Due to the absence of gluten, the buckwheat flour can not be used for baking bread. Buckwheat flour is used for pancakes, muffins, cakes, dumplings. Buckwheat is rich in folic acid.

№4 Corn.
Corn can be used in various forms. From corn flour you can cook porridge, dumplings, fritters, puddings and other baked goods. In addition, the corn gluten has a lot of potassium.

№5 Sorghum.
From sorghum, you can cook groats, flour and starch. Sorghum is rich in carbohydrates, protein, carotene, tannins and vitamins.

№6 Amaranth.
Amaranth called the “bread of the Incas” and “wheat of the Aztecs.” Young leaves resemble spinach. From its leaves you can cook hot dishes.

№7 Siberian millet.
Capitate millet or black rice. Gluten free. From it you can cook groats and flour.

№8 Quinoa.
It was also well known to the Incas. From it you can cook porridge. The flour is used for the making of pasta, bread and other dishes. You can add it to soups, salads, pastries and desserts.

7 best gluten-free foods.

There are many alternative products with high content of fiber and other trace elements, which can be eaten even in acute allergy to gluten.

You can cook or to eat raw different seeds: quinoa, millet, teff, amaranth and chia. For example, from quinoa you can cook two dishes: hot porridge and a Mexican soup with croutons.

Our ancestors discovered the magical properties of these foods and a huge variety of hot meals and snacks that can be prepared from them. All these plants are rich in fiber as well as oats. Moreover, they contain much higher amounts of vitamin B, magnesium and zinc. The amino acid profile of these plants confirms the high content of protein, necessary for the body.

For breakfast, you can prepare wheat cream or pudding from cashew. Instead of flour you can use quinoa or teff in the dough for pizza.

Root vegetables perfectly replace absolutely all cereals in the diet, including those that contain gluten. Particularly useful beet and sweet potatoes, as they contain the same nutrients as the cereal, and they eliminate the irritation of the stomach.

If you follow a gluten-free diet, you first need to remove the inflammation of the digestive system, which occurs due to an allergy to gluten and restore normal digestion. Root vegetables are well support the water balance in the organism and are a source of vitamins A and B, which greatly improve immunity.

The huge amount of fiber, vitamins A, B and C, protein, magnesium, iron are contained in cabbage, Brussels sprouts and cauliflower, spinach, mustard and turnip.

People, who suffer from allergic to gluten, have a significant deficiency of nutrients. Vitamins A and C are required for the improvement of immunity, for fight with intolerant to gluten and overall support of the body.

Baby food and gluten.

Symptoms of gluten intolerance appear in children in two to four weeks after administration products, which contain gluten: the abdominal pain, diarrhea, baby stops gaining weight, becoming moody. To avoid such unpleasant prospects, it is recommended up to 6 months, to give babies only mother’s milk. If breastfeeding is not possible – give infant formula. It does not contain gluten.

However, the infant formula contains starch. Potato or corn starch does not contain gluten under any circumstances, and wheat starch by itself also does not contain gluten, although some parts of it might get into starch during the processing of flour. Therefore, if a child under six months does not receive breast milk, you can safely give him infant formula. However, if in the family are patients with celiac disease, mother should favor corn and potato starch instead of wheat starch in the infant formula.

After six months, you should buy baby food that does not contain gluten. Therefore, in the store you need to study the composition of the product and to make sure that it does not contain gluten. Fortunately, many manufacturers have placed on the packaging of baby food icon with a crossed grain, which means there is no gluten.

When you become to introduce into the baby diet porridge – pediatricians recommend starting with gluten-free – rice, buckwheat and corn flour. Subsequently, you can begin to offer to child products, which contain gluten, but little by little, starting with just a few crumbs. And most importantly – it is necessary to closely monitor the health of the small consumer, noting any deviations. If you notice characteristic change in stool, flatulence, abdominal pain around the navel, and, if he loses weight and his appetite decreased, – you need to stop the using of products, which contain gluten.

How gluten affects the child\’s organism?

Gluten can cause in children with hereditary predisposition the celiac disease – intolerance of gluten-containing foods, which break the absorption of nutrients in the small intestine. Thus, occurs the disorder of the gastrointestinal tract, and subsequently develops allergy. Without proper treatment, the disease can be fatal.

Among the symptoms of an allergy to gluten are:

  • frequent, copious, frothy stool of pale grayish color, which has a pungent smell;
  • lack of appetite;
  • apathy and pallor;
  • weight loss, or rapid depletion;
  • stop of growth;
  • bloating;
  • insularity, irritability, nervousness, poor sleep.

The disease is often diagnosed late. For an accurate diagnosis is necessary to pass a series of laboratory studies of feces, blood, and others. The analysis of mucous membrane of the small intestine shows the exact picture.

The only treatment of celiac disease is a lifelong strict gluten-free diet, and also, if necessary, doctors prescribe symptomatic therapy: vitamins, calcium, iron, enzymes, probiotics, gymnastics, massage.

If you have any doubts or your child has any symptoms, it is recommended to visit your pediatrician, who will be able to diagnose the disease, to advise about celiac disease in children and testing of products for the presence of gluten in the baby food.

Gluten-free diet.

It is believed that the rejection of gluten helps maintain normal weight or even lose weight, but in reality this is not true. The most common foods that do not contain gluten, have more calories than those that contain gluten. That is why the claim that such diet helps to lose a few kilos, is incorrect.

In some gluten-free foods can be contained in 1.5 times more calories and in 4 times more fat than their analogs with natural gluten.

Most followers of this diet do not have a valid reason to give up gluten, and some even try to cure migraine, digestive disorders and other problems that are not related to gluten.

Lose weight on such diet, you can, but you need to exclude not only the gluten, but also fat, butter, fried foods, bacon, alcohol, sugar, and “simple” carbohydrates. But these recommendations are suitable for any diet.

In products that do not contain gluten, instead of wheat are used corn, soy, buckwheat and even rice. These proteins are required, therefore, manufacturers put in their products more sugar syrup and fat, and it is certainly not a gift for your body. Without such measures, the products will simply fall apart, because exactly gluten glues components and gives elasticity to dough.

Rice, beans, corn, potatoes, soybeans, buckwheat, millet, amaranth, nuts, meat, fish, eggs, milk and cheese, fruit – it is incomplete, but the main list of ingredients which are basis of gluten-free menu.

Today, in the shops is a special gluten-free flour, so you can completely eliminate gluten from your diet.

The gluten-free diet is low in fiber, so you need to eat foods with lots of fiber contained in rice, potatoes and vegetables. It is also necessary to correct diet in iron deficiency, folic acid, calcium, and (sometimes) B12.

Myths about gluten.

Medical experts have debunked these myths about gluten:

Myth 1. Gluten-free diet helps to lose weight. Gluten is harmful for the body.

Many people claimed that the rejection of gluten in any form not only helps lose weight, but also restores health. However, doctors believe that it is the wrong emphasis. By excluding from the diet yogurt, bread, sausage, cheese, ie all fast food, people automatically reduce the caloric content of food, and consequently lose weight.

Myth 2. Gluten-free cosmetics are hypoallergenic and safe.
Firstly, gluten is not absorbed into the skin.

Second, a healthy body does not react to gluten, even in case of accidental ingestion of substances containing it. Dermatologists recommend gluten-free cosmetic only for people suffering from celiac disease.

Myth 3. Modern varieties of cereal – are hybrids. Therefore, they are harmful to the body.
Scientists-breeders, engaged in breeding new varieties and hybrids of plants, pay attention to such characteristics as frost resistance, drought resistance, yield, resistance to diseases and pests. And today, as 50 years ago, there is cheap flour from cereals with low gluten content, and high-quality flour made from durum wheat, rich in gluten.

Myth 4. Harm of gluten – a publicity stunt.
No, it’s not a hoax. Indeed, there are people with congenital intolerance to gluten. This is called celiac disease.

Myth 5. Children up to one year in any case should not eat foods that contain gluten.

Healthy children need to eat cereal porridge from 5-6 months. They have beneficial effects on the intestine, help to saturate the body with vitamins and easily digestible calcium and phosphorus.

The use of gluten in the modern food industry.

The application range of gluten in the food industry is incredibly broad today.

The benefits of gluten for the food industry have no boundaries – it is widely used in the manufacture of bakery products, sauces, canned food, semi-finished. Special production technology guarantees the suitability of these products for a long time.

Factories save the resources to reduce the time of kneading of dough, adding gluten in it. And this happens quite a long time in the manufacture of bakery products on a commercial scale.

Gluten provides elasticity and integrity of products made from flour, gives shape and viscosity of foods. The more of this protein is added in the production of baking, the more appetizing it looks. The problem lies only in the fact that thanks to the gluten, became available manufacturing of appetizing bread even from flour of low grades.

By the content of the gluten is determined the quality of the flour. It turns out that the amount of components of gluten (proteins) in modern wheat increased to 80 times!

However, manufacturers are silent about the fact that a large amount of preservatives in the product reduces its useful qualities, and in such amount, even healthy people can experience the harm of gluten.

Useful properties of gluten.

Gluten contains 18 kinds of amino acids necessary for human life (methionine, lysine, threonine, etc.). Also, gluten contains a lot of vitamins B, A, E, calcium, phosphorus, a large amount of carbohydrates, a lot of oxygen, nitrogen and hydrogen.

It is proved that gluten is a source of many nutrients, enriching the body with magnesium, iron, vitamin D and B.

Amino acids present in the protein, stimulates the immune system, which protects a person from a variety of bacteria and viruses. A methionine and threonine – substances contained in gluten, ensure the normal operation of the digestive system.

The use of gluten in the food promotes the normalization of hemoglobin in the blood, growth and tissue repair, the normalization of the gastrointestinal tract, strengthen the bones. Doctors recommend gluten for people experiencing severe physical exertion.

Useful properties of gluten:

  • Gluten increases the nutritional value of the baking and enriches our body by proteins (100 g gluten contains 80 grams of protein) of natural origin.
  • Gluten promotes the absorption of beneficial vitamins (C and D) and minerals (iron, magnesium), using its ability to bind different substances.
  • Gluten used in the preparation of sausages.

It is indispensable in the production of chewing gum and many other customary delicious foods.
Doctors and nutritionists have not come to a final conclusion whether gluten is harmful for people who do not suffer from gluten intolerance. And those who do not perceive it – only 1%.