Gluten: Truth and Myths – Clich ম Magazine

In a few years, gluten has become one of the main villains. It is associated with digestive problems, extra pounds and even general illness. But is gluten really dangerous? After all, cereal products have been present in the human diet since ancient times.

Increased negative attitudes can be a temporary phenomenon, and it is not presented as terrible as the material itself. Let’s break down the popular questions about gluten, as well as the underlying myths.

What is gluten?

A word hides a collective name. Gluten is not a specific substance but a group of proteins. It is found in wheat (durum, spelled), rye, barley and their derivatives (bulgur, couscous, semolina).

This is necessary for “gluing” the protein. Thanks to them gluten is formed and the mixture of liquid and loose products becomes a smooth plastic filling. So gluten is essential in the baking industry, where this principle is the basis of flour.

Any food contains gluten

Since gluten is needed to make flour, it is reasonable to assume that gluten is only available in baked goods. Alas, that is not the case. Bread, muffins, cookies, pasta, pizza, cakes and pastries are actually the main sources. However, artificial gluten is added to many foods. Chief among them is the snacks that we enjoy eating while playing Or watching Netflix. These are:

  • Ketchup and various sauces.
  • Ice cream and candy.
  • Chips and fry.
  • Frozen vegetables and stock cubes.

In this case, the material acts as a condenser and stabilizer, that is, it helps to achieve the required consistency.

Even cosmetic products like lipsticks and powders contain gluten. To recognize it in its composition, read the label carefully. More often than not, the ingredient hides behind the broad name of “modified diet starch” or “textured vegetable protein”.

Sometimes the presence of gluten depends on the transportation and processing of raw materials. Pure oats, for example, do not contain this group of proteins, but the grain can be processed using the same equipment as wheat. As a result, the product contains a small amount of gluten.

The notoriety of the material

The number of complaints against gluten has increased significantly. David Perlmutter, a neurologist and nutritionist. Perlmutter believes that gluten is not only addictive but also contributes to diseases such as Alzheimer’s disease, dementia and diabetes.

Unexpected results and advice from a neurologist have created mixed reactions. Quakewatch, for example, a website focused on fighting healthcare scams, has listed Perlmutter as a “promoter of suspicious practices.”

There is an idea that the ingredient is not digestible and can even destroy the intestinal microbiome. But this is not entirely true. The proteins that make up gluten take a long time to digest, but if the digestive system is normal there will be no problem in processing the ingredient.

Gluten is bad for cars

There are some people who need to eliminate or limit their gluten intake. First, those who suffer from celiac disease. It is a congenital disease of the small intestine associated with genetic intolerance to wheat protein. Once in the body, they cause an inflammatory reaction. As a result, nutrients are poorly absorbed and the body misses most of the vital nutrients. Celiac disease affects about 1% of the world’s population. The disease can only be diagnosed clinically by examination and biopsy of the small intestine.

There is also a sensitivity to gluten. This phenomenon can only be diagnosed when there is no definite celiac disease. The symptoms are similar:

  • Stomach bloating.
  • Headache and intestinal pain.
  • Weather sensitivity.
  • Chronic fatigue.

In celiac disease, even small amounts of gluten can cause side effects. In case of sensitivity, the symptoms are more likely to occur after consuming a significant amount of plant protein. Intolerance can be caused by excessive gluten in the body, recovery from illness or other digestive problems. This is enough to solve these problems and the body will start absorbing gluten safely again.

Finally, caution should be exercised in eating cereals for those who are allergic to wheat. For everyone else, who doesn’t feel any discomfort, the material is quite safe.

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