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Gluten Who does it really hurt?
Table of Contents
1. Gluten is the definition
Gluten is a common name for a group of proteins found in wheat as well as other cereals. Its exact composition depends on a variety of factors, including the type of fertilizer used, the degree of ripeness of cereals or the date of harvesting. It is distinguished by fibrous glutenins and prolamines. The most popular fraction is the most allergic of all proteins gliadin. It also includes hordein, secaline and avenin. Glutene, although usually associated negatively, can have benefits. It's particularly desirable in the digestive system.2. Gluten has an effect on the body
The main goal of eliminating this ingredient is to improve digestion, improve thinking processes, improve skin and hair condition, or reduce body weight. Adversaries to gluten suggest that gluten may also be a health hazard, and in some cases even a life-threatening one. According to current research on food intolerance and allergy, gluten-free diets may also have a negative effect on the body's health. However, in some studies, it has been shown that the effects of glucose on the health of many people (e.g. in the case of diabetes mellitus and other diseases, which have been shown to have a positive effect on their health in the past) may be significantly reduced.3. Gluten intake restrictions
Gluten can indeed have a negative impact on the health of some people. There are 4 medical indications for using a gluten-free diet: celiac disease, Dühring's disease, gluten allergy and non-celiacal gluten hypersensitivity.4. Coeliac acid
Celiac disease is an inherited disease that occurs in people who are genetically predisposed to it. In its case, gluten consumption leads to the loss of the gastrointestinal tract, the structures responsible for the absorption of digestive products, as well as an increase in the permeability of the intestinal barrier. This is due to the inadequate properties of the protein-containing products.5. This is Düring's disease
Düring's disease, also known as chronic skin inflammation, is a cutaneous cellulite syndrome with a similar etiopathology to celiac disease, although it is less well known. In its case, most of the disease is mainly skin-related and not intestinal disorders. This disease mainly affects children. The most common symptom is the appearance of red itchy skin glands, which can be seen mainly around the elbows and buttocks.6. Gluten allergy
Gluten allergy is still not often diagnosed. It is much more common to be allergic to non-gluten wheat proteins. People with a gluten allergy usually suffer from symptoms from the digestive and respiratory systems. Unfortunately, its diagnosis is extremely difficult because the tests on the market are not sensitive enough. People suffering from this disease have different gluten tolerance, so in some cases it is enough to reduce the amount of gluten in the diet, and in others it is necessary to completely eliminate this type of products.7. Gluten intolerance
Gluten intolerance is a highly controversial topic in the medical world. This is because there is a very large group of patients who, like people with celiac disease, feel very bad after consuming this protein, but there is no loss of the intestinal space in their case. There are also no tests to detect this disease.8. Gluten and Autism
There are increasingly rumours that a gluten-free diet can significantly improve the health of people on the autism spectrum. In many cases, the use of gluten and wheat grain elimination is proposed. However, as it turns out, scientific studies do not fully confirm the validity of such actions (J. Michałowska et al., 2018).9. Gluten and Hashimoto
The presence of one autoimmune disease undoubtedly often affects the onset of another. Therefore, people with Hashimoto's also have very common celiac disease, which can affect up to 59% of the population. In this case, a gluten-free diet is necessary because without it, complications can develop in the form of loss of the gastrointestinal tract, as well as a sealing of the intestinal barrier.10. Gluten-free diet
The gluten-free diet is becoming increasingly popular, but its rules are rather restrictive. Gluten-free products cannot be made from gluten, but all products with a total gluten content of 20 mg/kg are eliminated. It usually excludes cereals such as wheat, rye, barley and oats, as well as all their varieties and mixtures. According to the requirements of the European Commission regulation of 2009.11. Elimination of gluten only in justified cases
Although the gluten-free diet enjoys great popularity, there is a lack of research to confirm its positive health effects in the absence of celiac disease, Dühring's disease, allergies or intolerance. Using it without a prescription can be harmful to the body. Gluten-free products, which in many cases form the basis of the diet, are a good source of fiber, B vitamins, and many mineral ingredients.
