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Gluten - myths and truths about gluten-free diet

What is gluten?


Gluten is a simple protein, composed of two components - prolamine and glutein. Different cereals that possess gluten have different relationship between these two components, or their combination.

Where is gluten present?


Most of the cereals in their composition have gluten, today unpopular and unhealthy ingredient for humanity. It is found in wheat, barley, or in cereal processing - bread, pastry, ready-made soups, sauces, puddings, cans, biscuits, beer.

As alternative cereals, those who do not own gluten take rice, oats, quinoa, buckwheat, amaranth and corn. Corn is taken with reserve because it contains gluten but does not create an allergic reaction and the appearance of celiac disease. This is why these cereals are used in people suffering from gluten allergy.


As alternative cereals, those who do not own gluten take rice, oats, quinoa, buckwheat, amaranth and corn. Corn is taken with reserve because it contains gluten but does not create an allergic reaction and the appearance of celiac disease. This is why these cereals are used in people suffering from gluten allergy.

Is any sensitivity to gluten labeled as Celiac Disease?


Today's research has clearly distinguished the celiac disease, as an autoimmune disease caused by gluten sensitivity, wheat allergy and non-cellular sensitivity, which is manifested by an immune response.

• Non-cellular gluten sensitivity


Non-cellular gluten sensitivity was once unknown, but today it is clearly separated from celiac disease. This gluten sensitivity leads to other autoimmune diseases in the body - diabetes, lupus, hashimoto, psoriasis.

How does gluten sensitivity develop?


Scientists say that gluten like others proteins cannot be broken down into the human digestive tract, so it’s just passes through intestines, something like lactose.

Unlike other proteins, whose metabolic pathway goes towards decomposition into simpler components, firstly peptides, and then into the ultimate product - amino acids, gluten does not work.

In normal metabolism of proteins, in the stomach under the action of hydrochloric acid, the protein is split into shorter chains - peptides, and then digested enzymes in intestines degraded them to amino acids. Amino acids enter the circulation and being distributed all over the body.

What's the problem with gluten? In the metabolic pathway of gluten, there is no decomposition because there are no suitable enzymes for the degradation of gluten to the amino acid. In this way, gluten only passes the digestive tract. Persisting in the intestines, gluten makes himself as the antigen, or the foreign side to the organism, which triggers the immune reaction by creating an antibody.

When first sensitizing with gluten from cereals, the organism creates cell memories, which are activated when re-entering gluten and create an allergic reaction.

Why does gluten cause autoimmune disease?


Gluten as an allergic component makes antibodies forming in the body, but the problem lies in the fact that antibodies are not specific to gluten alone, but they automatically attack and destroy own cells.

This process is referred to as autoimmunization, which also entails the appearance of diabetes, lupus, psoriasis, and other metabolic-related diseases.

• Allergy to wheat


This is also a form of intolerance of wheat’s gluten, and it appears as an allergic reaction followed by skin itching, redness, swelling, cramping, and diarrhea. The only help is to remove wheat from the diet and replace it with another gluten-free cereal.

• Celiac disease


Celiac disease is a disease of the present, because many people are suffering from this disease around the world. This is an autoimmune disease, which is manifested by changes in the form of damage and destruction of the intestinal flutter in the small intestine, which disturbs the normal flow of food digestion. Symptoms that accompany celiac disease are:

- Pain and cramps in the stomach
- Diarrhea
- A weight loss for no reason
- Lack of energy
- Fatigue
- Anemia
- Skin changes

In celiac disease, the search will show the antibodies to the gliadin-protein component of gluten from the wheat, and the biopsy will show damage to the intestinal mucosa and rescuers. If the search does not show this, the celiac disease will not be diagnosed.

How to fight against gluten?


If you notice that after consuming a meal containing cereals, you feel pain, tingling, bloating, discomfort, diarrhea, skin rashes, and then you may suspect that you have gluten-sensitive. Do not overdo it and do not tell yourself that you suffer from celiac disease, as this is determined by exquisite laboratory analyzes.

A simple method that you can apply yourself is the method of eliminating food that you think is disturbing. Let's say it's bread of wheat flour. In the course of a month, remove this food from the diet and replace it with some other cereal bread that does not contain gluten, say buckwheat. If you notice the absence of symptoms that you felt during eating bread of wheat, this is a good sign. After a month, start eating bread of wheat again. If your symptoms get back, you will know that you are sensitive to gluten.

However, sometimes a period of a month t is insufficient to say that it is safe or not. It is best to determine the sensitivity to gluten in laboratory conditions from the advice of doctors.

Why is celiac disease and gluten sensitivity so widespread?


Today's mass phenomenon of gluten sensitivity from wheat is considered to be the most prevalent eating grain related to genetic engineering and the creation of grain hybrids. Increased production also requires new technologies, finance, and consumption. These are all factors that have debased the use of cereals and their products in the diet.

Once upon a time, man in his beginning cultivated cereals; however, those quantities were quite small and sufficient for life. These were the original cereals and most often the old people underwent to cereal fermentation, in order to keep them longer and more digestible.


What does the science say about gluten-free diet?


 "The majority of people on a gluten-free diet do not have to renounce this protein because there is no medical justification for it. It's about fashion, " says Dr. Alesio Fazano, director of the Center for the Research and Treatment of Celiac at the Mass General Hospital for Children Hospital.


What does modern alternative medicine say?


"Gluten sensitivity is yet another explanation for why so many people who have switched to LCHF or Paleo Diet – a free cereal diet - feel a lot better at a time, and many of them report how their chronic illnesses are improving too."

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