What is gluten and how can it harm human health?

Recently, fashion magazines and television advertisements have been actively promoting a gluten-free diet. Many food labels say “gluten free.” Manufacturers consider its absence an advantage of their product.

But not all people know what the word “gluten” means, and do not even suspect the danger it poses to the body in young or old age.
There is an allergy to this substance. Therefore, some people should not eat foods containing gluten.
But what should those who have never even heard of this substance do? Do I need to look for the inscription on the packaging or can I ignore it?
What is gluten? Why is he considered an enemy of humanity? How does it affect the body? You will find answers to these and other questions in the following article.

What is gluten, and why is it harmful and dangerous?

What is gluten, and why is it harmful and dangerous?
Nowadays, when buying food in stores, it has become fashionable to look at packaging and look for additives that are hazardous to health. So, what is gluten, and why is it harmful and dangerous?

Gluten is a complex natural protein found in many grains. It can be found in baked goods, pasta, beer, and foods made from oats, rye and barley. Gluten is a gray, odorless gluten.
Wheat contains a lot of gluten. It is also called gluten. Thanks to gluten, the dough rises well and becomes elastic.
The danger of this substance lies in the ability of gluing together other proteins that enter the intestines with food. Gluten damages the walls of the small intestine and clogs the blood vessels of the brain and heart.
Joints, liver and other human organs are affected negatively. This substance begins to be deposited in the tissues, clogging the intestines and blood vessels. If the walls of the small intestine are damaged by gluten, then harmful substances begin to enter the blood through them.
The modified form of gluten poses a great danger to human health.

Important: Be aware of food products that are labeled as " hydrolyzed vegetable protein " or " textured vegetable protein ." Under all these names lies dangerous gluten.

If the cells of a healthy body can cope with natural gluten, then they cannot cope with modified gluten. All tissues in which the body's immune cells have caught gluten molecules are affected.

Gluten-free diet

To avoid falling into the trap of food manufacturers, it is better to prepare your own meals at home. For nutrition, you can use buckwheat and brown rice, meat products, avocados, fatty sea fish and legumes. Including root vegetables, fresh fruits and vegetables in your diet will provide the body with antioxidants, fiber and vitamins. A gluten-free diet allows you to consume various seeds - pumpkin, sunflower, flax, hemp, which contain a lot of magnesium and healthy fatty acids.

There is a way out for those who cannot or do not want to deny themselves baked goods and pasta. Large supermarkets always have display cases with a selection of gluten-free products. A fairly wide assortment of baking mixes, pasta and confectionery products made from corn flour is offered.

From my own experience, I will say that it is difficult to maintain such a diet unless the whole family is switched to it. Otherwise, you have to prepare dishes for two menus, which will be problematic if you are short on time.

Gluten intolerance and gluten allergy in adults and children: how does it manifest itself, what are the symptoms?

Gluten intolerance and gluten allergy in adults and children: how does it manifest itself, what are the symptoms?
Gluten is especially dangerous for those people who have a genetic predisposition and individual intolerance.

The body of a healthy person copes well with digesting, but only natural gluten. In addition, cereals contain useful vitamins and microelements that are necessary for the functioning of many organs.
But people with allergic manifestations should be careful when consuming foods containing gluten, especially modified substances and others.
According to statistics, one person out of 135 examined patients is allergic to gluten.

How does gluten intolerance and gluten allergy manifest in adults and children, what are the symptoms? An allergy to this substance can be severe or occur without symptoms at all. It all depends on the degree of resistance of the body. The most common symptoms of a gluten allergy are:

aching pain in the abdominal area that does not go away for a long time;
flatulence, diarrhea or, conversely, constipation;
steatorrhea - undigested fat in stool - detection occurs in the laboratory;
fatigue and fatigue;
weight gain;
high skin sensitivity - numbness, itching, tingling, burning;
headaches, pain in joints and muscles;
constant thirst;
burning sensation in the throat.

Young children experience constant tearfulness, constipation, poor appetite, and rapid weight gain. A gluten allergy in a child requires special attention. Treatment usually lasts from several months to 2-3 years.

Important: Allergy sufferers are strictly prohibited from consuming food products with food additives labeled as E with a number.

Useful and dangerous properties of gluten

Adherents of a healthy lifestyle believe that gluten should be completely excluded from the diet. Below we look at the benefits of gluten and why it is so important.

What are the benefits of gluten?

Gluten, like any microelement, can contain both beneficial and dangerous properties. Let's dwell on the benefits of gluten in food.

The gluten content in baked goods gives them a high calorie content, thereby providing the body with additional energy; in addition, bread contains B vitamins, which are necessary for our body;
Thanks to its gluten, gluten binds beneficial vitamins and microelements;
Porridges containing gluten are very healthy. For example, oatmeal is a leader among foods eaten while on a diet;
Lysine in gluten helps strengthen the immune system, and threonine copes well with problems in the gastrointestinal tract.
It is believed that flour containing a large amount of gluten is of higher quality;

What are the harms of gluten?

There are mixed opinions about the benefits of gluten. There are many more who are inclined to harm it. But in fact, everything is good in moderation. Excessive amounts of gluten-containing foods can lead to a number of side effects, which is why it is so important to change your eating habits and diversify your diet. Below we will dwell in more detail on the dangerous properties of gluten in products.

Sticky gluten can disrupt the functioning of the stomach due to its ability to coat the intestinal walls and prevent beneficial microelements from being absorbed;
Gluten can provoke emotional and nervous breakdowns and even lead to dementia;
Consumption of gluten-containing foods leads to a decrease in the body's defenses;
Due to excess gluten consumption, diabetes and obesity may develop;
Gluten products, when consumed constantly and regularly, can cause complete intolerance, which in turn leads to disruptions in the functioning of the entire body.

Modern nutritionists believe that eliminating gluten completely is unacceptable. The body will stop receiving B vitamins, magnesium and phosphorus, which will lead to negative consequences. But it is worth noting that there are still more opinions against eating gluten. Experts recommend not to self-medicate and do a special test for gluten tolerance. If it shows the body’s low sensitivity to this protein, then you should not worry and strictly limit yourself in nutrition.

For whom is gluten dangerous?

Everyone decides for themselves whether to eat gluten. The benefits and harms of this protein are described above; in addition, a few words should be said about possible contraindications.

Gluten should be completely removed from the diet for those who have severe intolerance to it;
When eating gluten-containing foods, dry and pale skin and skin rashes are observed;
Gluten is contraindicated for children under one year of age. At the same time, recent American studies have found that children whose parents introduced gluten-containing cereals at the age of 6-7 months are less prone to stomach problems and allergies. In our country, there is still a myth that gluten-free products should be introduced first. But here every mother decides for herself what her child needs;
People with gastrointestinal diseases should also avoid gluten.

Gluten: relatively safe for healthy people and extremely harmful for people with celiac disease (celiac disease)

Blood test for gluten intolerance

Blood test for gluten intolerance
Gluten intolerance is detected in the laboratory using a special allergy test. The immune system of a person with a gluten allergy perceives this substance as a foreign material. She begins to attack him, so even the smallest doses cause severe allergies.

An enzyme immunoassay blood test for gluten intolerance allows you to determine the level of antibodies in the blood serum. If the number of antibodies is large, it means that the human body is fighting an allergic reaction.

The absence of deviations in the level of antibodies indicates that the person does not have allergies. The test result is usually ready within 7 days.

Products containing gluten: list, table

Products containing gluten: list, table
Record holders for gluten content are wheat, rye, barley, oats. In the food industry, vegetable protein is obtained from these crops. This substance is then mixed with water to create a modified enzyme or additive that is included in products of different categories. List:

bread, bakery products, flour;
sausage, frankfurters and other products with added meat;
alcoholic drinks made from cereals: beer, vodka, whiskey;
chocolate, sweets;
ketchup, mayonnaise, various sauces.

Detailed table with products containing gluten:

Products containing gluten: table

Gluten is also found in some medications and dietary supplements:

Foods Containing Gluten: Table of Supplements and Medicines Containing Gluten

What is gluten

Gluten is not a harmful additive or mutation; it is the most important component of cereal plants. Gluten is a group of sticky proteins in the seeds of cereal plants. Protein helps bind and blend substances with different textures, such as water and flour. Translated from Latin, gluten means “glue,” hence “gluten,” its second most common name. In its raw form, gluten resembles an elastic, sticky mass. The ease of kneading dough, the lightness and airiness of cakes, and the taste of bread depend on gluten.

Gluten is a protein found in grains. Gives bread flavor and fluffiness.

Gluten-free products: list, table

There are many foods that do not contain gluten. If you have only recently been diagnosed with an allergy to this substance, then it is better to write down which foods contain gluten and which do not. Then you will get used to proper nutrition and will know which foods you can eat and which you cannot.

So, the list of gluten-free products is a table:

Gluten-free products: list, table

Gluten free diet: menu

Gluten-free diet: menu
Excluding gluten from the diet helps improve immunity, metabolism, digestion and cleanse the intestines. The waste products that are deposited in the small intestine when eating foods rich in gluten will be excreted from the body when using a gluten-free diet. Your health will improve, weight will begin to decrease, fatigue will disappear and a surge of strength will appear.

The gluten-free diet is widespread among show business stars and actors. Sample menu for the week:

Monday

Breakfast:

Almond flour

Almond flour is one of the most common types of gluten-free flour. It is made by grinding blanched almonds, which means the skins are first removed.

One cup of almond flour contains about 90 almonds and has a nutty flavor. This flour is commonly used in baked goods and can be used in place of breadcrumbs.

Almond flour can completely replace traditional wheat flour. If you bake with this type of flour, add one extra egg. Please note that the dough will be thicker and your final product will be denser.

Almond flour contains many minerals, including iron, magnesium, calcium, potassium, copper and manganese. It is also a good source of vitamin E and monounsaturated fat. However, the high fat content also increases the number of calories - up to 640 kcal per glass, which is 200 calories more than wheat flour contains (, ,).

Although almonds and all nuts are naturally gluten-free, it is still important to read the packaging to ensure that the flour has not been prepared in a facility that processes gluten.

Summary:
Almond flour is a nutritious replacement for flours containing gluten and can be used in a variety of baking recipes.

Gluten during breastfeeding: is it transmitted through breast milk?

Gluten during breastfeeding: is it transmitted through breast milk?
Scientists have conducted many studies that prove that when a nursing mother consumes gluten foods, this substance will be contained in the milk and transferred to her baby during feeding. Therefore, doctors increasingly began to diagnose infants with a gluten allergy.

To protect your child from this disease, a new mother should know that gluten is transmitted through her milk during breastfeeding. Mom is obliged to follow a gluten diet, especially if the pediatrician diagnoses her baby with an allergy. The doctor may not prescribe a blood test to detect antibodies, since a lot of blood will have to be taken from the baby. Often, pediatricians simply tell the mother to eliminate gluten-containing foods from her diet.

Why is gluten harmful after 40, 50 years?

Why is gluten harmful after 40, 50 years?
Gluten is dangerous because it is deposited on the intestinal walls, damaging them. Through these microscopic cracks, harmful substances begin to enter the blood, destroying internal organs, blood vessels, and the heart. Why is gluten harmful after 40, 50 years? At this age, against the background of a clogged intestine, the following ailments and diseases may appear:

Fragile blood vessels, which leads to stroke and heart attack.
Increased risk of cancer, diabetes.
Irritable bowel syndrome - adhesions and other diseases.
Damage to nerve endings, damage to blood vessels in the brain. A person loses his memory, confuses names, and begins to age quickly.
Excess body weight or, conversely, severe thinness.
Diarrhea, constipation, metabolism, bloating.
Complex anemia requiring blood transfusion.

Take care of yourself : If you have a disease that is difficult to treat, it may be due to poor gluten absorption. Try going on a gluten-free diet and see if you feel better.

Today we’ll figure out what gluten is, why it is considered dangerous to our health, how it affects the intestines and where it awaits us...

How the intestines affect our health, psyche and even the brain, you can find a lot of information in my Mindful Beauty magazine.

According to academician Natalya BEKHTEREVA,

“Many peptide and protein forms are formed in the intestines, which are directly related to the activity of the brain. Poor functioning of the stomach and intestines causes depression, which is known to all ulcer sufferers. Perhaps, among the internal organs, the intestines are most connected with the brain. Alzheimer's and Parkinson's diseases fit into peptide concepts. The hypothesis about the existence not of individual nerve cells, but of neural networks in the abdominal cavity must be carefully tested.”

Even antisocial behavior and sociopathic behavior of criminals are associated with food! Research shows that when prisoners received adequate amounts of micronutrients, there was a significant reduction in violent incidents and behavioral problems.

Up to 75% of all hormones that are synthesized in the hypothalamic-pituitary gland are also produced in the intestines! A very important organ :)! Therefore, we must know about everything that can interfere with and harm him!

Today we talk about gluten in detail and clearly!

«What is gluten?

Gluten is a protein made up of the peptides gliadin and glutenin and is found in many grains, such as:

wheat
semolina
spelled
kamut
rye
barley

Gluten gives bread its airiness and fluffy texture. It is also used as a stabilizing agent in many processed foods such as salad dressings and mayonnaise. Gluten is found almost everywhere, from cosmetics to packaged foods, medications and supplements.

Why is gluten criticized today?

The prevalence of celiac disease and gluten sensitivity have increased significantly over the past 50 years. A 2009 study published in Gastroenterology found that celiac disease has increased over the past 50 years, from once affecting 1 in 650 people to 1 in 120 people. Some studies suggest that up to 30% of the population now suffers from it. suffers from gluten sensitivity. To make matters worse, celiac disease or gluten sensitivity is never diagnosed in 99% of people, so gluten affects many of us negatively, but we don't know it.

We no longer eat the same wheat that our parents ate. In order to have a drought- and insect-resistant grain that grows quickly, we hybridized it . It is estimated that 5% of the proteins found in hybridized wheat are novel proteins that were not found in genuine wheat. These new proteins are part of a problem that has led to increased systemic inflammation , widespread gluten intolerance, and higher rates of celiac disease.

Today, wheat is also deamidated, allowing it to dissolve in water and be used in virtually all types of packaged foods. Deamidation produces a large immune response in many people. And finally, in our modern fast-paced world, we eat far more wheat than our ancestors ever did.

So what happens to your stomach when you eat gluten?

Whether you eat a sweet donut or organic bread, the effects of gluten on your gut are the same. When your food reaches your intestines, transglutaminase (TSG), an enzyme produced in the intestinal wall, breaks down gluten into the protein building blocks, gliadin and glutenin.

As these proteins pass through your digestive system, the immune system in your intestines—gut-associated lymphoid tissue (GALT)—scrutinizes them for potentially harmful substances. In people who do not have any problems with gluten, the proteins are absorbed. In those who have gluten sensitivity, GALT identifies gliadin as a dangerous substance and produces antibodies to attack it. In celiac disease, antibodies not only attack gliadin, they attack TSH.

This enzyme (TSH) holds together the microvilli in our intestines. Your body collects nutrients by absorbing them through the intestinal walls, and the larger the surface area, the more they can absorb. Microvilli, which look like hairy fingers, are found in your intestines to increase surface area and absorb nutrients.

When the antibodies that the body produces to protect itself from gliadin attack attack your TSH, these microvilli can atrophy and erode, reducing your ability to absorb nutrients and making your intestinal walls transparent . This can manifest as digestive symptoms including bloating, constipation, diarrhea, weight loss, fat malabsorption and nutritional deficiencies such as iron deficiency or anemia, low vitamin D levels or even osteoporosis. Blunting of microvilli is a hallmark of celiac disease, which is an autoimmune disease.

How gluten causes intestinal permeability, i.e. leaky gut syndrome?

Regulating intestinal permeability is one of the main functions of the cells lining the intestinal wall. In sensitive people, gluten causes intestinal cells to release zonulin.

With leaky gut, toxins, germs, undigested food particles, and antibodies leave your intestines and travel throughout the body through the blood. These same antibodies attack gliadin first.

What is the connection between gluten, systemic inflammation and autoimmune disease?

Unfortunately, these antibodies often attack other organs and systems, from the skin to the thyroid gland and the brain. This is why gluten sensitivity is often associated with autoimmune conditions, and why those with celiac disease are at risk of developing a second autoimmune disease. If you have an autoimmune disease, you should be tested for gluten sensitivity, and if you are gluten sensitive, you should be screened for autoimmunity.

How can you tell if you are gluten sensitive?

The single best way to determine if you are sensitive to gluten is to eliminate it from your diet for at least 30 days and then reintroduce it . Your body knows better than any test. If you feel significantly better without gluten or feel worse when you reintroduce it, then gluten is most likely the problem for you, even if your lab tests are negative.

If you want to treat gluten sensitivity or celiac disease, eliminate gluten from your diet completely.”

As you know, I try to understand and follow the recommendations of not only the latest medical and scientific research, but also have great respect for the ancient sciences of immunology and health, such as Ayurveda, Chinese and Tibetan medicine. So, for the sake of general development, I recently got acquainted with the translation of one Taoist treatise, which, as always, was replete with obscure, but very beautiful recommendations, from the series “true embryonic breathing at dawn.” But besides this, I came across a completely unexpected instruction “for a Taoist striving for the immortality of the body” - to refuse to eat grains... Draw your own conclusions.

Beauty, Radiance and healthy intestines to everyone!

Thank you very much, dear Diana, for the wonderful translation! And of course, thanks to Dr. Amy Myers, who, in her own words, is changing the face of medicine!

Source: https://www.amymyersmd.com/2016/05/your-gut-on-gluten/
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Why is gluten dangerous for older people?

Why is gluten dangerous for older people?
In old age, a person’s health is poor, especially if his main food throughout his life was gluten in the form of flour bread, confectionery, baked goods, sausages and other synthetic food products. The intestines are clogged, the blood vessels are fragile, the heart is weak. Why is gluten dangerous for older people if we continue to consume foods containing this substance?

The forecast is disappointing:

Irritable intestines will lead to the formation of adhesions - in this case, surgery is not possible.
Weak blood vessels will lead to stroke or heart attack.
Sick joints - arthritis and other diseases will appear.
Anemia can become a chronic disease that occurs seasonally or continuously.

These and other problems will not go away if the elderly person does not stop eating regular bread made from wheat or rye, which is on the shelves, and consumes store-bought yoghurts, sweets, pastries, and confectionery products with the addition of modified substances.

Important: If you want to improve your health, completely change your diet - switch to a gluten-free diet. But before doing this, consult your doctor so that he can assess all the risks. After all, old age is no joke. Typically, a person over 70 years of age has many concomitant chronic diseases.

Why is gluten dangerous for older people?
Gluten-free products Want to be healthy? Give preference to grain porridges, fresh vegetables, soups and natural meat. Avoid store-bought synthetic foods such as sausages, confectionery, chocolate, yoghurts, sweet curds with modified starch and gluten.

Eat what you prepare yourself, then you will know what is going into your body. If you are allergic to gluten, follow a special diet. Be healthy!