The more mankind makes efforts to make the food tasty and caloric, the more new diseases appear, which our ancestors did not even suspect. One such disease is celiac disease , in which the body perceives gluten, as a foreign dangerous protein, and throws all its forces into the fight against it. The problem is that from such a struggle the tissues of the organism themselves, in which this gluten appears, suffer.
What is gluten?
Biologists and breeders around the world have long sought to create cereals with the highest protein content. And they achieved considerable results in this. Modern varieties of oats, rye and wheat have much higher levels of gluten content and calorie content than a hundred years ago.
The scientific name for gluten is gluten. Let's see if gluten is really dangerous and whether it makes sense to switch to gluten-free products.
Gluten is a complex organic protein. In nature, it occurs in the seeds of cereals of many cereal crops, such as wheat, oats, rye, etc., so it would seem that to make a list of products that do not contain gluten is rather simple: you just need to exclude those containing gluten-containing cereals. But not everything is so simple. Today, in the culinary and food industry gluten is very common. It has become an integral part of a wide variety of dishes. These are yoghurts, sausages, cheeses and dairy products, ketchups, cookies and sweets and much more.
Products without gluten - for and against
Today, you can find products without gluten and lactose in every major supermarket. But is it worth to go to them? Celiac disease is a disease transmitted at a genetic level and affects less than 3% of the world's population. For all the rest, gluten is absolutely harmless.
However, in recent years, gluten-free food is gaining popularity. Fashion on this went from America. In a short period of time, statistics appeared there about the increasing harm of gluten and, as a consequence, the demand for products free of this protein. Gluten-free food is now actively propagating and gaining popularity. Such diets promise weight loss and improvement of well-being in the event of a rejection of harmful gluten products. And the result really can be: in case you refuse to eat products containing gluten. As a rule, they are all very high in calories and high in carbohydrates. And everyone knows that refusal, for example, to include white bread in the diet helps to get rid of excess weight quite quickly.
If you replace gluten-free foods with gluten-free and casein-free foods, you do not lose kilos. Moreover, an absolutely opposite result is often possible: appearance of new kilograms and centimeters. The reason is that without gluten the products do not keep in shape, because it is gluten that gives the product elasticity, gluing it. Therefore,
Often the use of bread and baking can cause flatulence, abdominal pain and worsening digestion. There can be many reasons for this. Recently, one more was added to them: partial gluten rejection. But to receive confirmation of this diagnosis is rather difficult: even the most modern analyzes can not give concrete results. And therefore, whether it is worthwhile to appropriate yourself another disease, you can simply abandon the abundant consumption of foods after which there is discomfort. Eat for dessert not a muffin roll, but a fruit salad. Not less tasty, but much more useful.