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Gluten: why is it harmful?

Gluten: why is it harmful?

Celiac disease is a chronic inflammation of the small intestine, the cause of which is hereditary intolerance to gluten, a protein found in cereals. People with genetic sensitivity to gluten develop an inflammatory reaction: the immune system “recognizes” this protein as an alien one and by all means seeks to destroy it.

The organs in which the immune system detects it are also hit. The walls of the small intestine are damaged in the first place, the heart, brain, joints may be affected. In women, gluten intolerance is most often found in 30–40 years, in men – in 40–50.

The insidious feature of this protein is that it accumulates over time. A person can safely eat foods with gluten, not suspecting that the body is on the verge of illness, and suddenly he is in the hospital with dangerous symptoms: anemia, frequent abdominal pain, general weakness, and abnormal stools.

Gluten-sensitive people are getting bigger every year. Why it happens?

First of all, because the gluten content in modern wheat varieties has greatly increased. Breeders specially select varieties with a high content of gluten, and hence gluten: this parameter directly depends on how quickly the dough rises, how lush, soft it will be.

In addition, our body is not very adapted to digest the grain, even specially processed. This is still the main food of birds, and they have all the necessary enzymes for this.

To confirm the diagnosis of “gluten intolerance,” you will have to be examined.

  • An immunological study of blood for the presence of antibodies (a special type of proteins that are produced after contact with gluten) characteristic of celiac disease. If a positive result, which indirectly confirms the suspicion, additional tests are appointed.
  • Genetic testing of blood. If the genes responsible for the development of celiac disease (HLA DQ2 and HLA DQ8) are found, then their “host” is prone to this ailment.
  • Histological analysis. A biopsy (tissue site) of the small intestine is taken. If, when examined under a microscope, signs of inflammation are detected, the diagnosis of celiac disease is confirmed definitively.
  • If there are signs of inflammation on the skin, take a damaged area of ​​skin for analysis.

In no case can not engage in self-treatment and diagnosis. If gluten intolerance is confirmed, the doctor will prescribe a gluten-free diet.

Carefully read the labels! But since gluten is not always indicated in the list of ingredients, it is better to refuse complex foods.

For example, in sausage it may be gluten, but it will not be shown in the list of ingredients.

Gluten is contained in wheat and rye bread, in any pastry, pizza, pasta, beer, cookies, confectionery, rye bread, cereals with oat grains, cereal from wheat, rye, barley and oats (semolina, oatmeal, wheat, pearl-barley, barley, any length, oatmeal).

Gluten is added to: ketchup, gravy, chips, candy, ice cream, soy sauces, bouillon cubes, frozen vegetables, french fries, vitamins in capsules and tablets, meat and dairy products (ham, dumplings, semi-finished meat products, sausages, curds and yogurts with the “most delicate” taste).

You can: buckwheat, corn porridge, dark and white rice, bread and pastries made from these cereals, chocolate, marshmallow and marmalade, not containing gluten.

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