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Healthcare

Few facts about cereal products

Cereal products are the basis of the diet of many of us. Bread, pasta, cereal or flakes almost every day land on our plates, which – in the absence of health contraindications – it is beneficial for our body. Contrary to the rules of many restrictive diets, eliminating cereal products from our diet is not a good idea, and what’s more, it does not make our weight fall magically. The basis of good nutrition, conducive to reducing body fat, is a varied diet, providing all the necessary nutrients, in which cereal products occupy a well-deserved high place. The problem is, however, in our choices – we love soft wheat rolls or white pasta. It is time to find out for whole grains, or the most nutritious ones. Let’s get to know the most important benefits of eating them.

Flour – the most important component of cereal products

To accurately assess the value of individual flours, please refer to with their types and types, as well as the way to receive.

To determine the type of flour, the name of the grain from which it was obtained is used – in this case we are talking about the two most important – wheat and life, because they are the most commonly used ones. The part of the name of the flour is its type (indicated by the appropriate numbers, e.g. type 450), in other words the amount of minerals, so-called. ash, expressed in grams per 100 kg of flour. In other words – the bigger the number, the more nutritious the flour is.

In this way, we divide wheat flour into the following types

– type 450 – cake;

– type 500 – krupczatka;

– type 550 – luxurious;

– type 650;

– type 750 – bread;

– type 1050;

– type 1400 – strainer;

– type 1850 – graham;

– type 2000 – wholemeal;

while the types of rye flour are

– type 500;

– type 720 – bread;

– type 1150;

– type 1400 – strainer;

– type 1850 – Starogard;

– type 2000 – wholemeal.

When choosing a flour one should follow one most important rule – its highest types are characterized by the highest content of vitamins and minerals as opposed to the lowest types that have been deprived of these precious ingredients in the purification process. Let’s look at the mechanism of the formation of particular types of flour.

Grain grain is made up of four main parts

– scales, i.e. fruit-seed coat, rich in fiber and minerals, whose task is to protect the grain;

– aleurone layer, protecting the endosperm and the embryo that abounds in protein, fiber, fats and vitamins;

– endosperm, providing carbohydrates and protein.

In the process of forming the flour of the lowest type, cereal grain is deprived of the most valuable elements of the husk, the aleurone layer and embryo. The production of wholemeal flour, on the other hand, consists in the whole grain being ground together with its major parts (listed above). This type of production also explains the color of individual types of flour – the more valuable ones are distinguished by a darker color due to the presence of external grains.

The most important types of bread

When we already have information on the types and types of flour, we can go to the division of bread.

Wheat bread, as the name suggests, is baked from wheat flour, most often with the participation of yeast. Due to the type of flour used, we distinguish ordinary wheat, graham and whole wheat bread.

Rye bread in addition to rye flour requires the presence of leaven to produce. Due to the slightly lower gluten content in this flour (compared to wheat), rye bread is characterized by a quite dense, heavy formula. An important feature of real rye bread is also the specific taste resulting from the presence of leaven. Among the rye bread we distinguish, for example, sieve, starogard or wholemeal bread, whose name results from the type of rye flour used.

The third type of bread is wheat-rye, in the production of which wheat and rye flour are mixed in various proportions.

Other types of cereal products

In addition to wheat and rye, cereals also include rice, maize, barley, oats, buckwheat and millet, and other cereal products, in which our diet abounds, we also exchange cereal, cereal and pasta.

Groats, i.e. edible cereal seeds in crushed form or only without hard husk, is a group of cereal products which has a high nutritional value.

The most important types of groats are

– buckwheat – one of the healthiest, high in protein high quality, similar to the quality of leguminous protein, also rich in carbohydrates, B vitamins, vitamin PP, calcium, iron, phosphorus, potassium and magnesium;

– millet – arises from the hulled millet grain, has deacidification properties, is ideal for people on a gluten-free and easily digestible diet, as well as for people suffering from joint ailments;

– barley – pearl barley, pearl barley and barley broken, is the most commonly eaten barley;

– maize – good for people on a gluten-free diet, it is a source of fiber, B group vitamins and also beta-carotene;

– manna – produced from wheat, is the second barley next to barley, as easily digestible it works well in children’s diets and people suffering from digestive system ailments;

– couscous – is made of durum wheat and is considered a product combining the features of groats and pasta.

Flakes are a frequent element of many of us breakfasts, the most important of them are Oat flakes – their health properties are innumerable, they are a good source of fiber, B vitamins, vitamin E, magnesium and selenium; help to lower the level of bad cholesterol, greatly affect the condition of the skin, hair and nails, in addition, they work on reducing diets and for a long time provide a feeling of fullness;

– barley flakes – rich in fiber, B vitamins, vitamin PP and numerous minerals – magnesium, potassium, calcium, phosphorus, iron; fiber contained in them positively affects both the digestive system and blood circulation, reduces the level of bad cholesterol;

– cornflakes – great for people on a gluten-free diet, rich in protein, vitamins A, E and from group B, as well as fiber; during their selection it is necessary to familiarize themselves with the composition, because most of them may turn out to be a highly calorific product and not very healthy due to the additives used.

Pasta, among which you can mention wheat (including white and wholemeal), but also rye, rice, soy, corn, buckwheat, oat or spelled.

The number of cereal products that we can incorporate into your menu is huge. It is important, however, to choose the ones of the highest value – thick cereal, bread and whole-wheat pasta, brown rice or oatmeal.

This famous fiber – why is it so important?

One of the most important values ​​of the so-called wholegrain cereal products are fiber. Although they are not the products that are the most abundant in this ingredient, they are its main source for many of us, because we eat the most of them.

Numerous scientific studies confirm that the change of the resulting products from white flour cleaned to wholefood, rich in fiber, it has numerous health benefits

– has a positive effect on the heart and cardiovascular system, because it regulates blood pressure and reduces the risk of numerous cardiovascular diseases;

– reduces the level of abdominal fat – according to scientists in people who excluded purified products and regularly consume these whole grains, its level is 10% lower;

– gives a feeling of fullness for longer, protects against attacks of hunger and unnecessary snacks, thanks to which it is beneficial in reducing diets;

– improves metabolism;

– regulates the level of sugar in the blood, protects against its sudden fluctuations, which is important especially for people suffering from diabetes, but also for others – thus protects against sudden fatigue;

– reduces the risk of diabetes – research results show that in people who consumed the most fiber contained in cereal products the risk of disease was 27% lower compared to the group of people who ate it the least.

High fiber content in whole grains is a huge advantage. It plays an important role in the prevention and control of various diseases, and it also helps to maintain a healthy, slim figure. This is an important feature for athletes and people on a reducing diet, for whom fat burning is a particularly important issue.

However, not all fiber is the same health – people suffering from inflammation of the stomach, pancreas, biliary and intestinal tract, gastrointestinal catarrhage or stomach and duodenum ulcers should give up from wholegrain products to their cleaned counterparts. With the mentioned diseases, excessive consumption of high-fiber products may cause or exacerbate abdominal pain, bloating or diarrhea.

5. Other nutrients contained in whole-grained products

Fiber, which has a positive effect on our figure and health, is not the only wealth of wholemeal products. They are also a good source of the following minerals and vitamins

– phosphorus;

– magnesium;

– zinc;

– iron;

– folic acid;

– vitamin PP;

– vitamins from group B.

An important issue also applies to the protein contained in flour – the higher the type of flour, the better it is in quality. This is due to the fact that the composition of amino acids in the grain depends on the way they are processed – darker flours are characterized by its much higher nutritional value.

How not to be cheated?

Today, the food industry in most cases puts for a short time and low production costs, not quality, which is why – contrary to appearances – it is not so easy to find good bread.

Manufacturers use various tricks that can confuse us

– coloring the bread to get the brown color characteristic of bread made from wholemeal flour – for this purpose, for example, caramel, malt or maltose syrup are used;

– sprinkle the bread with various grains, for example, with seeds or pumpkin seeds and sunflower, to get the impression of healthiness of their products;

– they use a catchy name, eg wholemeal bread (wholemeal is a name that Polish standards do not take into account – wholemeal bread does not have to be wholemeal bread, the correct names of bread types come from the name of the type of flour used to bake them – wholemeal bread, graham , Starogard, etc.);

– they describe the bread with the names of rural, traditional, multigrain type, which mean nothing and can only be bad counterfeit products, properly colored and sprinkled with grains.

So how can you not be fooled? Pay attention to

– the composition of real bread has in its composition flour of a certain type, water, salt, yeast or in the case of rye bread leaven and healthy additives, such as pumpkin and sunflower seeds, ground, oatmeal, poppy seed, sesame, bran. If the list of ingredients is longer and contains preservatives, stabilizers, dyes, improvers and other additives, the product has nothing to do with real bread;

– the bread structure is made from wholemeal flour and will not be fluffy and soft as white bread, and heavy, compact and clayey; in addition, it should not crumble, and its freshness is kept much longer.

Producer scams are also encountered in the case of pasta and flour. The first ones can be colored, whereas the flours are called the insignificant slogan full-grained. In both cases, the most important thing is to read the composition and check the type of flour and the presence of dyes.

Whole grains are extremely important components of our diet, rich in fiber, high quality protein and numerous minerals and vitamins.

In the absence of health contraindications, it is worth incorporating them into your diet. As confirmed by numerous scientific studies, their regular consumption will help us in a healthy weight reduction and maintenance, and also can protect against or relieve many diseases.

But let’s be smarter than dishonest producers – read the lineups and check the quality of the full milling products, because otherwise we can spend money on chemical counterfeits.

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Digestive System

Gluten free life

Fashion for a gluten-free diet is still going on. Gluten-free products can be found in virtually any grocery store, and their quantity is still increasing. Used to reduce weight, improve well-being and overall health. What is it about? Does it help and can everyone use it?

Gluten-free diet – what is it about?
The gluten-free diet consists of the elimination of gluten, which is a mixture of vegetable proteins contained in cereal products such as wheat (including spelled), rye, barley, and oats. Oat remains an issue because the protein contained therein does not trigger an immune reaction typical of celiac disease. However, Polish oat is heavily contaminated with other cereals, therefore it is necessary to eliminate it from the diet.

Despite restrictions, a gluten-free diet should provide adequate amounts of energy and nutrients that are necessary for the proper functioning of the body. People suffering from celiac disease – apart from eliminating gluten from everyday nutrition – are subject to the same recommendations and nutritional standards as healthy people. Therefore, the gluten-free diet should follow the principles of the Pyramid of Healthy Nutrition and Physical Activity developed by the Institute of Food and Nutrition.

The daily menu must, therefore, include products from each floor. Cereal products should be replaced with gluten-free cereals, such as rice, millet, buckwheat, and pseudo-cereals, such as teff, amaranth, quinoa. It is advisable to enrich the diet with Spanish sage or linseed, dried fruits, nuts, pumpkin and sunflower seeds, sesame seeds and poppy seeds. These products provide B vitamins, iron, vitamin E and essential fatty acids. Also, the diet should contain products rich in wholesome protein – lean meats, fish, eggs and milk, and its products. Allergy to gluten is very often associated with lactose intolerance (milk sugar). In this situation, to provide the right amount of calcium, you should consume enriched vegetable milk or take this element in the form of a dietary supplement.

Gluten-free diet – for whom?
A gluten-free diet is only for people with celiac disease or gluten intolerance. In these people, gluten causes the disappearance of the intestinal villi. This leads to a reduction in the surface area of ​​absorption of nutrients in the small intestine, and after a long time to its significant impairment. As a consequence, there are clinical symptoms on the part of the digestive tract and other organs. Typical gastrointestinal symptoms include chronic diarrhea, constipation and bloating, anorexia, abdominal pain, weight loss. The implementation of a gluten-free diet for these people is essential. It aims to reduce the inflammatory process and rebuild intestinal villi, which improves the absorption of nutrients.

Some authors believe that people are not adapted to eat grains. They argue that digestive enzymes contained in the human digestive tract can not completely break down gluten. As a result, peptides (incompletely decomposed protein molecules) reach the bloodstream, which is very similar to human tissues. The immune system is confused and can start attacking its cells, leading to the development of a variety of autoimmune diseases. However, healthy people who tolerate gluten products well should not exclude them from the diet.

Each elimination entails the risk of nutrient deficiencies. The non-consumption of cereal products, i.e. wheat, rye, barley, oats, may lead to a lack of diet, e.g. fat-soluble vitamins, B vitamins, folic acid, calcium, iron, zinc, magnesium, and dietary fiber. Also, it can contribute to the development of type 2 diabetes, certain types of cancer and heart attack. Also, people on a gluten-free diet have a deterioration in the composition of the intestinal microflora and lipid profile.

Gluten-free diet – what to watch out for?
It may seem that a gluten-free diet is easy to use. In the end, almost every store has a shelf with gluten-free products. However, these are only appearances. Gluten-free products are most often highly processed and, consequently, poor in nutrients. Their composition is very long and contains chemical additives – artificial aromas, dyes, preservatives, emulsifiers, hardened fats, glucose-fructose syrup, modified starches, etc.

Products of non-gluten nature, e.g. millet, can also be dangerous and contain allergenic protein. It is related to the conditions of their production, which prevail in the food factory. Gluten is transferred in the form of dust. For example, if the production of millet groats takes place in the same hall as gluten crops, it may be infected. Most manufacturers protect themselves by providing information on the packaging that the product may contain gluten. Food products with such information on the label are plenty.

Gluten is widely used in processing because it gives the right and very desirable consistency of baked goods. Therefore, the gluten-free diet should pay particular attention to the composition of products. To make sure that the product does not contain gluten, it is best to reach for products that have the cross-out bar symbol on the label. The production of food with this sign is carefully separated, examined for the content of gluten proteins and closely monitored by special control units.

Gluten-free diet and slimming
A gluten-free diet is not a slimming diet. There is no scientific evidence to support the beneficial effect of gluten loss on body weight loss. Analyzing the composition of finished gluten-free products, one can notice significant amounts of fats (double the amount of saturated fatty acids) and sugar, which in turn may affect the delivery of more energy to the body. It is often noticed that gluten-free products are more caloric than their gluten-like counterparts.

The noticeable weight loss in some people using a gluten-free diet may result from the reduction of carbohydrates, especially cereal products with a high glycemic index such as white bread, fine-grained groats, semolina, couscous or white pasta. Weight loss may also occur as a result of eating fewer calories than the body’s needs, it is not dependent on the amount of gluten in the diet. Both white bread and brown rice provide kilocalories. Eating too much of one or the other product may increase weight.

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Children Digestive System Healthcare Men Senior Woman

Gluten

We already knew about the existence of gluten from 1728, but he was present in our diet for thousands of years, and maybe even longer. All products made from cereals of wheat, barley, rye and triticale are abundant in gluten. We also find it in some products that have nothing to do with cereals, for example in hams, sauces and sweets.

Structurally, gluten is included in the protein family, although in fact it is a combination of two other gliadin and glutenin proteins. Its name comes from the Latin word gluten and means glue – which should not come as a surprise, given that gluten is responsible for the cohesiveness of bread.

In recent years, we have been observing an increase in interest in diets that completely exclude this ingredient from the diet. Although there are conditions such as celiac disease, which evidently force people to exclude gluten – some people, without contacting a specialist, make the decision to switch to a gluten-free diet,

Emotions and beliefs not supported by specific information have led to the creation of many myths about gluten. Four of them will be explained in this article.

Gluten consumption leads to the deposition of adipose tissue
When any nutrient is demonized, it is only a matter of time before someone gives a password. That’s it! and then the rumor is spreading in the crowd – and no one ever really knows where it came from.

In this case, the intake of gluten has been associated with a very specific type of adipose tissue, namely a visceral variant that is accumulated around the organs.

Reliable scientific research does not confirm this belief. Dr Nicola Kewnow conducted an analysis in 2010, which included a series of studies comparing the consumption of low- and highly-processed bread and their effect on visceral obesity. The results indicated that only the consumption of white bread is associated with the accumulation of adipose tissue, whole wheat bread has the opposite effect, however, both fractions are a rich source of gluten.

Gluten affects our brain and works drugfully
This myth is a bit more difficult because there is a grain of truth in it.

During the digestion and absorption of gluten, gluten peptides are formed – small substances, of which we distinguish 5 varieties. They have been classified as exorphins, ie compounds that can penetrate the blood-brain barrier and affect opioid receptors, resulting in our behavior. The above translation is theoretically true, but there are a few that put a question mark over the practical side of this argumentation

– studies showing the possible impact of gluten peptides on opioid receptors have been carried out either in the laboratory on isolated cells or on rats. Although studies on rats are valuable, they used ready-made gluten peptides, not gluten alone. It’s a bit like comparing wine and grapes, and then saying that they have the same effect on our body. Worse yet, in these studies in rats, gluten peptides were often given not orally, as logic would require, but intravenously. Under these conditions changes in behavior were indeed observed, e.g. rats receiving a dose of peptides after training showed … better learning abilities;

– a perfect study would show that in humans after consuming products with gluten, the concentration of gluten peptides increases, which have a significant negative impact on behavior and cognitive abilities. However, such a study has not been carried out;

– similar exorphins are produced not only after consumption of products with gluten, but also dairy, rice, spinach and meat. Should we also avoid them?

Gluten leads to weakening of bones
In people with celiac disease, gluten actually induces an inflammatory response that eventually leads to an attack on bone structure. However, healthy people do not have to be afraid of it.

As Dr. A. Jenkins showed, in the study, where one of the groups was fed with a large amount of bread enriched with gluten, even an increase in the balance of minerals was shown, which indicates their greater accumulation in the body. The researchers concluded that a diet rich in protein and gluten does not have a negative effect on the calcium balance.

A gluten-free diet is healthy and has no shortages
Exclusion from the diet of gluten for many people means a large castling of the menu, as well as throwing out products rich in vitamins from the kitchen and minerals. Unfortunately, often the result is a diet that does not provide all the micronutrients.

Of course, this is not a rule, and a gluten-free diet can be arranged so that it is healthy and nutritious. However, people who engage in unsupervised specialists commit numerous nutritional errors. This was demonstrated by a study carried out in 2010 in Warsaw. 42 women were examined using a gluten-free diet, the content of nutrients was checked and compared to the currently recommended consumption.

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Children Digestive System Health & Beauty Healthcare Men Senior Woman

Barley groats

Barley groats are among the most common groats in Poland. On its basis, you can prepare many tasty dishes. It works well as an addition to soup or cabbage rolls. Pearl barley also has a lot of valuable nutritional values. It is a rich source of fiber, phytochemicals, vitamins, and micronutrients, thanks to which it has a beneficial effect on health. It is, therefore, worth introducing it to our everyday menu.

Kinds of barley groats
Barley’s groats, as the name suggests, is a type of groats made from barley grain. According to the standards applicable in Poland, barley porridge should be light gray with a yellowish shade. It should also have a specific smell and taste.

The barley groats can also be divided into several types. We stand out among others
– pearl barley – whole grain without husk,
– kaszawski pearl barley kashas – whole grain without husk, rolled and polished,
– broken barley (rural) barley – obtained from purified, dehulled and sliced ​​grain, here we also distinguish small, medium or thick groats,
– pearl (Masurian) cereal – obtained from barley groats, p \\ additionally subjected to polishing, here also distinguish small, medium or thick groats,
– roasted pearl barley.

Of all the above-mentioned groats, the most popular pearl (Masurian). Unfortunately, the barley still wrongly is considered to be a product of inferior sort, waste, and it is the whole grains of pearl barley that are the starting raw material for the production of other types and contain the most nutritional values.

Nutritional values ​​of barley groats
Barley groats are characterized by very good nutritional values. In 100 g of this product is among others
– 354 kcal,
– 148 g of protein,
– 30 g fat,
– 748 g of carbohydrates,
– 17.30 g fiber,
– 9.44 g of water.

Barley groats are also a very good source of vitamins and minerals
– calcium – 300 mg / 100 g,
– iron – 60 mg / 100 g,
– magnesium – 1300 mg / 100 g,
– phosphorus – 2600 mg / 100 g
– potassium – 4500 mg / 100 g,
– sodium – 100 mg / 100 g,
– zinc – 77 mg / 100g,
– vitamin B1 – 0.646 mg / 100 g,
– vitamin B2 – 0.285 mg / 100 g,
– vitamin B3 – 604 mg / 100 g,
– vitamin B6 – 0.318 mg / 100 g,
– folic acid – 19.00 μg / 100 g,
– vitamin A – 200 IU / 100 g,
– vitamin K – 2 μg / 100 g.

Regardless of the type of barley, each is an excellent source of both soluble and insoluble fiber. You can also find phytochemicals that are responsible for lowering blood cholesterol levels. To preserve the best nutritional value of barley porridge, its storage time should not be longer than 9 months. A particularly important fact, mainly for people intolerant to gluten, is that barley is its source.

Health benefits resulting from eating barley groats
Consuming groats obtained from barley grain brings many health benefits. First of all, grits
– it improves the functioning of the excretory system,
– is diuretic and helps in painful urination,
– it has a beneficial effect on the gallbladder,
– strengthens the stomach’s work,
– has antiviral activity,
– thanks to the high content of B vitamins, it acts as an aid to memory and concentration,
– it is filling and quickly fills the stomach,
– cleanses the body by removing unnecessary metabolites,
– acts anti-cancer,
– helps in combating stress,
– thanks to the high content of antioxidants help in removing free radicals from the body, which has a positive effect on the appearance of the skin, hair, and nails,
– due to the high content of fiber binds in the intestines ions of some heavy metals,
– helps in the removal of factions of bad LDL cholesterol due to the presence of fiber and niacin,
– it has a beneficial effect on the production of platelets, thus preventing the occurrence of anemia,
– strengthens the functioning of the nervous system,
– helps in the treatment of constipation and diseases associated with disorders of the digestive system,
– improves lactation,
– thanks to the starch content act as a so-called energy shot,
– helps in combating ischemic heart disease and atherosclerosis,
– because of its high calcium content, it strengthens the skeletal system,
– thanks to the content of vitamin K, it positively influences blood clotting processes, prevents the formation of blockages, clots, and bruises.

The method of preparing barley groats
It is recommended to avoid barley groats packed in a bag. Such groats are subjected to additional treatment, which reduces the content of nutritional values. You should also avoid cooking porridge in a large amount of water because then all the minerals and vitamins get into the water, which is then poured. Undoubtedly a healthier and tastier solution is to cook porridge in a properly selected portion of water until the water is completely absorbed by the grits.

A glass of barley groats should be rinsed in a sieve. In a pot, boil two and a half glasses of salted water with a teaspoon of oil. Then pour the rinsed porridge into the water and cook it over low heat for about 20 minutes. Now and then you should check whether the grits have absorbed all the water, then the cooking time may be slightly longer or shorter. When cooking porridge, avoid mixing it too. When the porridge absorbs all the water, it is worth a few minutes to let it rest on the gas to rest. An exception is the pearl barley. While cooking, you should proceed in the same way, but for one glass of water, there are three glasses of water.

The use of barley
Barley groats are perfectly suited as an addition to dry dishes. It goes very well with goulash, mushroom sauce and various kinds of meat. It can also be used in conjunction with minced meat as stuffing for dumplings or stuffed cabbage. One of the most popular dishes prepared on its basis is soup. Because the barley porridge has a slightly earthy aftertaste, it perfectly blends with traditional Polish dishes. On its basis, also modern dishes are prepared, an example of which is a risotto of barley groats. Undoubtedly, care should be taken that the porridge is cooked properly. More and more often, barley groats are also appreciated by people who are on slimming diets. A properly balanced diet with the addition of barley porridge can bring satisfactory results, its consumption is a great way to keep a slim body.

Contraindications to eating barley groats
Unfortunately, there is also a group of people who should not eat barley.

These are among others
– people suffering from celiac disease and intolerant gluten,
– people suffering from peptic ulcer disease, duodenum, and gastro-oesophageal reflux mainly due to the fact that barley porridge contains large amounts of phosphorus, sulfur, and chlorine,
– fat and heavy dishes with barley groats should also be avoided by persons suffering from cancer,
– negative symptoms may also occur in young children who can not cope with the digestion of barley groats.
ProbioBalance Bifidobacterium Balance Forte NO FOS

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Healthcare Men Senior Uncategorized Woman

Gluten

Recently, store shelves with gluten-free products are experiencing a real siege, and the Internet is full of information about the harmfulness of gluten and the products in which it is located. Does gluten hurt everyone and is the cause of the epidemic of diseases of civilization, or is it just another dietary fashion? Answers to these questions can be found in the article below.

What is gluten?
Gluten is a mixture of various proteins (including gliadin) found in cereal grains. Gluten occurs in wheat, rye, and barley. For food processing, it has very valuable properties because it gives the bread the desired ductility, making bread and rolls flexible and compact.

Why can gluten be harmful to the body?
From a biochemical point of view, gluten is a very interesting molecule because it has a high content of the sequence of the same amino acids – glutamine and proline. As a result, gluten is resistant to digestion by gastric juice and digestive enzymes. Incomplete digestion of gluten by the body makes it a protein that can over-activate the immune system.

It is also suggested that the increase in gluten intolerance in man results from the gradual increase in its content in cereal grains. However, the research carried out by DD Kasard in 2013 did not confirm this thesis. Similarly, it is not true that wheat is genetically modified.

Does gluten harm anyone?
Currently, there are no scientific grounds to prove that gluten is harmful to everyone and should be eliminated from the diet. Unfortunately, many people opt for such a step and treat the exclusion of gluten from the diet as an element of a healthy lifestyle. However, it should be remembered that eliminating gluten on your own may be harmful to your health and lead to deficiencies of vitamins and mineral salts.

HELP IN GLUTEN DIGESTION

Gluten-dependent diseases
Currently, three gluten-dependent diseases are described – celiac disease, allergy to wheat and non-aberrant hypersensitivity to gluten (NCGS). It is estimated that gluten-dependent diseases may affect up to 10% of the population.

Celiac disease
Celiac disease, or celiac disease, is an autoimmune disease induced by gluten in genetically predisposed individuals. This means that some people with specific genetic changes may develop celiac disease under the influence of various environmental factors. Such predispositions have been described within the genes coding for the HLA core histocompatibility complex proteins. This system is responsible for the proper presentation of various molecules to the cells of the immune system, including gluten.

People with unfavorable variants of HLA-DQ2 and HLA-DQ8 are predisposed to celiac disease because their immune system recognizes gluten as something foreign. As a consequence, there is the secretion of pro-inflammatory molecules, the production of immune proteins (antibodies), the emergence of chronic inflammation and destruction of the intestinal mucosa. Antibodies are produced against gluten proteins (gliadin) and their tissues (tissue transglutaminase) and they are a very important part of the diagnosis of celiac disease.

Celiac disease is present in 1 in 3345 cases, however, studies have shown that in 1 out of 100-300 people the disease may show no symptoms (latent Celiac Disease). It is also emphasized that the disease is increasingly diagnosed in adults, and not so far only in children. Celiac disease, like other autoimmune diseases, is more common in women than in men.

Symptoms of the celiac disease occur after weeks or even years after consumption of gluten and include
– absorption disorders and related deficiencies of iron and B group vitamins,
– iron-deficiency anemia,
– stomach pain,
– chronic diarrhea,
– vomiting,
– weight loss,
– slow growth or its inhibition (in children),
– migraines,
– depression,
– muscular weakness,
– fertility disorders,
– osteoporosis,
– arthritis,
– dermatitis herpetiform (Duhring’s disease),
– gluten-like ataxia (balance and coordination disorders).

Allergy to gluten
Allergy to wheat proteins, including gluten, occurs in 2-9% of children and 0.5-3% of adults. Allergy to gluten takes place with the participation of the immune system and class E (IgE) antibodies. It is easy to recognize based on the symptoms themselves, because after a few minutes or minutes after eating wheat, there are symptoms from the digestive, respiratory or skin system. In rare cases, life-threatening anaphylactic shock may occur.

Non-erosive hypersensitivity to gluten (NCGS)
NCGS is a mysterious disease described relatively recently, which differs in clinical presentation from other gluten-dependent diseases. The symptoms of NCGS are similar to the symptoms of celiac disease, but they occur more quickly because of hours or days after the consumption of gluten. In contrast to celiac disease, there is no damage to the intestinal mucosa, although the symptoms are very similar. Due to the lack of diagnostic markers, it is very difficult to identify this disease in a patient. Therefore, NCGS diagnostics is based mainly on the exclusion of celiac disease and allergy to wheat, and then the patient is introduced for at least a six-week gluten-free diet and monitors its symptoms. If the patient does not respond to a gluten-free diet, NCGS is excluded.

Does gluten damage the nervous system?
Scientific research links gluten with the occurrence of diseases such as autism, schizophrenia and bipolar disorder. This mechanism may be similar to celiac disease. We know that the phenomenon of intestinal barrier permeability and the occurrence of the transmissible intestinal syndrome (PGI) may play an important role in the pathomechanism of celiac disease. This may result in the passage of gluten into the intestinal mucosa and the activation of the immune system. It has been shown that people with autism and ASD have elevated levels of gliadin IgG. Similar observations have been made in adults with schizophrenia and bipolar disorder. It is also known that gliadin in its biochemical structure resembles endorphins, hormones affecting the nervous system. Therefore, it was hypothesized that gluten, and more specifically gliadin, may combine with opioid receptors in the brain and stimulate it adversely. Very often, proteins like gluten are called exorphines in this context. Although this hypothesis is extremely interesting and could to a certain extent explain the nervous system symptoms that are often complained to persons with celiac disease and NCGS, it still requires further research.

What products contain gluten?
As already mentioned, gluten occurs in wheat, rye, and barley as well as all varieties of these cereals. Therefore, even spelled, perceived as healthier, will be a source of gluten.

We include natural non-gluten grains
– buckwheat,
– rice
– maize,
– tapioca,
– quinoa,
– amaranth,
– millet (millet).

The grain is controversial when it comes to gluten content, it is oats. Therefore, it is best to consume certified oats. Also, products that may appear gluten-free at first glance may contain it. Examples include cold cuts, canned meat, and fish, yogurts, melted cheese, and cream. Gluten in food processing is ubiquitous, so if we have to follow a gluten-free diet, we should look very carefully at the labels. To ensure that your product does not contain gluten, you should look for products with a crossed-out earmark.

Moreover, many gluten-free products offered on the food market are highly processed, contain food additives, conditioners, etc. Therefore, if we run a gluten-free diet, we should look for naturally gluten-free products such as buckwheat or millet. They will be rich in vitamins, mineral salts, and dietary fiber. This is very important because an improperly conducted a gluten-free diet can cause serious nutritional deficiencies. Therefore, if you do not have any of the gluten-dependent diseases, you should not go on a gluten-free diet without consulting a specialist!Digestive Enzymes + Probiotic

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Allergens in food

People are increasingly following dietetic novelties. Currently, the so-called allergen fashion. Many well-known people from the fitness industry are in favor of excluding allergens from the diet. Among other things, it is said that the consumption of gluten brings with it the same negative effects, and dairy products are pure evil, so it is best to eliminate these products from the diet. However, this is not entirely correct. Of course, some people are allergic to certain products or ingredients. Then, the use of a diet with the exclusion of an allergen is justified. But is it worth blindly following the fashion and excluding from the diet products that are widely regarded as allergens? Is it better to reach for the products we want and not to think about the health consequences?

Allergy and allergens
Allergy involves the occurrence of an immune reaction that is associated with the formation of antibodies that, when bound to the antigen, leading to the release of various substances that are so-called. mediators of inflammation. Symptoms of allergies are very diverse. There may be urticaria, angioneurotic edema, allergic stomatitis, gastro-oesophageal reflux, anaphylactic shock, allergic rhinitis, asthma, otitis media, chronic allergic reaction of the stomach and duodenum, and diarrhea. Of course, these symptoms relate only to people who are allergic to a given nutrient. Side effects after consumption of a given product should not occur in healthy people.

In Poland there is a list of products that can cause allergic reactions or intolerance reactions, these are
– cereals containing gluten, such as wheat, rye, barley, oats, spelled and their derived products;
– crustaceans and products thereof;
– eggs and derived products;
– fish and products derived thereof;
– groundnuts (peanuts) and derived products;
– soya and products thereof;
– milk and derived products;
– nuts, such as almonds, pistachios, walnuts, hazelnuts, cashews, pecans, brazil nuts, macadamia nuts and products thereof;
– celery and derived products;
– mustard and derived products;
– Sesame seeds and derived products;
– sulfur dioxide and sulfites in concentrations above 10 mg/kg or 10 ml / l based on the total SO2 content in the product;
– lupins and derived products;
– mollusks and derived products.

Types of allergic reactions
In adults, there are three types of reactions that can occur after ingestion of an allergen, they are

– immediate allergic reaction – clinical symptoms appear here immediately after ingestion of the allergen, maximum after 10 minutes. It can be both light urticaria and a serious anaphylactic shock;

– an allergic reaction of the cytotoxic type – the reaction develops in various tissues and organs. Antibodies are directed against antigens present on the body’s cells. There is a destruction of cells and activation of other mechanisms of the immune system;

– allergic-type of immune complexes – clinical symptoms may occur even after a few hours up to several days after ingestion of the allergen.

If you are diagnosed with an allergy to a particular nutrient, it is necessary to exclude it from the diet to avoid adverse symptoms. Of course, the allergy may manifest itself harmlessly, eg urticaria or skin irritation, but if the allergen is not eliminated from our diet despite the diagnosis of allergies, it is also possible to have more serious symptoms such as anaphylactic shock.

Elimination diet
The elimination diet is not only a way to detect which food component triggers an allergic reaction. It is also a way of treatment. When we find out which ingredient is allergic to our body, it is necessary to exclude it from the diet. After some time after the allergen has been discontinued, you can try to re-add it to meals, but remember to do it gradually and give it in small doses. If an allergic reaction does not occur, you can gradually increase the dose of the allergen. However, we do not need to re-enter the allergenic substance if the previous allergic reaction was quite strong.

In the elimination diet, attention should be paid to any shortages that may result from the complete elimination of a given product from the diet. Then, to avoid deficiencies, especially vitamins and minerals, it is worth reaching for products that are also a good source of this ingredient. The best solution will be to consult a dietitian.

Of course, the fact that we do not have any allergic reaction after eating food does not mean that we should not pay any attention to what we eat. It is particularly important to maintain common sense. If, for example, after eating eggs we feel flatulence and discomfort in the abdomen, it is worth reducing them in the diet. The most important is the pleasure of eating. However, if we decide to eliminate one of the products from the diet, it is worth paying attention to whether it will not cause deficiencies of vitamins and minerals. If this option arises, you may want to consider supplementing or increasing the supply of a given substance from other food products.

How to determine if you are dealing with allergies
Recently, avoiding products that are considered allergenic has become very popular. Too many people exclude certain products from their diet without a logical explanation. They follow the so-called allergen fashion. People from extremes go to extremes.

Histamine Block

 

However, before we completely decide to exclude a given allergen from your diet, it’s worth knowing your body. To do this, start a healthy, well-balanced diet. It should contain all necessary macronutrients, vitamins, and minerals. If you are a newbie in the field of dietetics, you should take advantage of the pyramid of healthy nutrition and take physical activity. If you do not feel any negative symptoms when using such a diet, there are no grounds to exclude a given product from our daily menu.

However, if you observe disturbing symptoms such as rash, hives, runny nose, stomach pains, nausea, etc., it is worth considering introducing an elimination diet. For this purpose, it is best to go to a specialist who will diagnose the problem and help us balance the diet accordingly.

Allergen recognition is often based on trial and error. In the beginning, you should exclude from the diet the most allergenic products, such as milk, eggs or grains containing gluten. Such a diet should be carried out for several weeks until the symptoms disappear completely. You can then re-enter the product you removed from the diet, such as milk. If the symptoms return, it means that the product that causes us allergic reactions is milk. Once we know what product is allergy-giving to us, it is necessary to completely exclude it from the diet to minimize the risk of adverse symptoms.

Therefore, there are no medically valid arguments for which healthy, properly nourishing people would exclude from the diet any products commonly considered as allergenic. The start of the elimination diet is recommended only to people who have an adverse allergic reaction to a given product.

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Healthcare

A diet without gluten – healthy or harmful?

Advocates of a gluten-free diet claim that it is enough to put away gluten-containing products to get rid of overweight, headache, insomnia or digestive problems. How is it really with gluten intolerance? Is this a scientific fact, or is it collective hysteria? 

It all began in 2011 after the publication of the research results of prof. Peter Gibson, gastroenterologist at Australian Monash University. It turned out that gluten can cause gastrointestinal disturbances. The professor claimed that the problem may affect even every third person in the world. Admittedly, Gibson withdrew his views from time to time, but the reputation of gluten was deeply remembered. What is the truth about gluten? Is it really harmful to us, or maybe its avoidance is more dangerous? About the gluten-free diet we talk with, head of the Center for the Promotion of Healthy Nutrition and Physical Activity at the Institute of Food and Nutrition. 

Let’s start with what is gluten and in which products it is found? 

Gluten is a protein present in food produced from wheat, rye, oats and barley. Its trace amounts may also be present in other products if they were produced on the same production line on which wheat or rye products were made. That is why manufacturers on the packaging of their products put information – especially important for allergy sufferers – on the content of trace amounts of potential allergens, e.g. wheat, mustard and nuts. 

Who hurts gluten and why? 

There are two groups of people that should avoid gluten. In the first there are patients with celiac disease, i.e. with celiac disease. This is a genetically conditioned inappropriate reaction of the body to gluten, which leads to the disappearance of intestinal villi. The consequence is a disturbance in the absorption of nutrients. In the second group there are people who, although they do not have celiac disease, are allergic to the protein contained in wheat, rye, oats and barley. Something else is hypersensitivity to gluten. This is the case of gluten intolerance, when, after performing appropriate diagnostic tests, celiac disease and allergy were excluded and there was no evidence of atrophy of the intestinal villi. In these people, gluten intake causes undesirable symptoms of abdominal pain, general fatigue, bloating, constipation, diarrhea, feeling of being in the intestines, etc. According to American scientists, this problem may have about 6% of the population. But, what I want to emphasize, intolerance should be confirmed by research, because it does not have to apply to gluten itself, but to another protein present in eg soy, cow’s milk. 

Why, then, are we willingly giving in to fashion for a gluten-free diet? 

AJ Book of prof. Gibson’s diet without wheat, from which fashion began to avoid gluten, fell on fertile ground. We live in a predatory world that does not spare us stresses. Many people suffer from gastrointestinal complaints because of this, not because of gluten allergy. More and more often we recognize the irritable bowel syndrome and someone may consider symptoms of this disease as a manifestation of gluten allergy. 

important 

Celiac disease, also called celiac disease, is a life-long immune disease characterized by gluten intolerance. About 1% of the population suffers from it. For the ill people, gluten is very harmful, because it is affected by the villi of the small intestine, i.e. tiny protrusions, which are responsible for the absorption of nutrients. The only method of treatment is strict adherence to the gluten-free diet. It does not grow from celiac disease. 

Gluten allergy is not a celiac disease (intestinal villi do not disappear), but the symptoms may suggest it. Gluten is one of the most common (after milk) proteins that cause allergies. It is believed that 10-25% of people with food allergies are allergic to this protein. The reaction of the body to the allergen is to trigger inflammation. When allergic to gluten it may appear immediately (a few minutes after eating) or with a delay, i.e. after a few hours or even days of a meal. In adults, this allergy is most often manifested by urticaria, angioneurotic edema, diarrhea or even anaphylactic shock. 

Some scientists say that gluten can promote vascular disease, depression and even cancer … 

Do you cook buckwheat or rice in sacks? You regularly treadIn a plastic bag for rice and kasha, a toxic substance is present. Regularly consumed, it ruins health. 

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AJ Such opinions appear. It has been found, for example, that people with celiac disease, but not allergy sufferers and people with confirmed gluten intolerance, are more likely to have lymphatic system malignancies, lymphomas, and gastrointestinal cancers. It is presumed that gluten-fed people have other, perhaps genetic, predispositions for the development of cancer. If the cause of the lymphomas were actually gluten, this disease would occur in people who are fastened to this protein. I would not accuse gluten of hypertension or problems with joints. These diseases are related to other biological mechanisms. People with untreated celiac disease may develop osteomalacia and osteoporosis, which is associated with a deficiency of vitamin D and calcium. And depression can get anyone, regardless of the diet. It sometimes happens that we feel bad, but in reality we do not want to find the source, the cause of the ailment. It is much easier to set oneself or another diagnosis and to solve the problem than to examine it properly. 

A gluten-free diet is an elimination diet. Can such a diet be beneficial to a healthy person? 

AJ Any elimination diet may be detrimental to our body, because it will not provide all the vitamins and minerals that are needed. Being on a gluten-free diet is not about choosing gluten-free or gluten-free foods in the store. A person who has a problem with gluten should not eat more than 10 mg of gluten per day. In a correct gluten-free diet, these products must be replaced with others. Instead of wheat, barley or rye, you need to introduce rice, maize, and various species of groats which are not made of gluten-containing cereals. In people who use gluten-free diet on their own, iron deficiencies, B group vitamins (because they are also found in bread), or minerals that occur in cereals are often found. Therefore, such a diet should not be used because of fashion. If someone has indications for a gluten-free diet, when he is diagnosed with celiac disease, allergies or hypersensitivity, he should be under the care of an experienced dietitian who will arrange the right diet. A diet that primarily treats illness and at the same time prevents nutritional deficiencies. 

Professor Gibson, after conducting further tests, came to the conclusion that it is not the gluten itself that is harmful, but the other ingredients of flour-containing products. 

AJ It is also true that many other ingredients are added to bread, biscuits, and some pastas, spices, improvers, dyes that may be responsible for feeling unwell. But the mechanism of our thinking is simple if I put away the bread, it feels good, so it hurts me gluten. We do not think that the culprit can be an improver. 

And whether gluten fattens? 

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AJ Gluten is not responsible for overweight or obesity. But if someone was eating too many sweet and salty buns, it was the back. The back was not because he ate gluten, but because he ate too much and maybe too sweet and greasy. If he gives up the rolls, he will start losing weight, but only because he will provide the body with fewer calories. But again, provided that the bread or pasta will not replace fat or sugar. 

The recently fashionable gluten-free bread often contains more fat and is more caloric. 

AJ That’s true. To bake bread, the individual ingredients must be combined. In ordinary bread, gluten is the binder. You need to add something to gluten-free bread to replace it. It is often a soy protein that contains a lot of fat. Admittedly beneficial to the body, but still fat. Therefore, gluten-free breads can be more caloric and fatier than usual. 

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You can read also:Dietary fiber and weight loss

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So how do you treat gluten? Better to avoid it? 

AJ Blaming wheat or rye for all the evil that meets us is unjustified without hard diagnostic evidence. For a bad mood, flatulence, constipation or diarrhea only a few cases correspond to gluten. We suffer more often because we feed on irrational, overeat, eat unreasonably, too greasy or too sweet, and here lies the cause of the ailment. It is necessary to read the labels to know what the product actually contains. And for those who believe that the fastest lose weight on a diet without bread, I advise to compare the calorific value, fat and sugar content in gluten and gluten-free products. Let’s use common sense. 

 

Carefully with elimination diets in children 

Adults can eat as much as they want, but the child must receive all the ingredients that will ensure his normal physical and mental development. Children who for medical reasons should be on a gluten-free diet (eg suffering from celiac disease or dermatitis herpetiformis) are under the care of specialized centers and experienced dieticians and doctors. A gluten-free diet is only for the treatment of specific diseases. Removing cereal products from a child’s diet without clear indications can do more harm than good. If we do not know how to replace gluten so that the diet is fully balanced, we better stay with traditional meals. 

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Healthcare

Gluten-free flour – types of flour without gluten

Gluten-free flour is becoming more and more popular.Flours without gluten are characterized by a large variety of taste, smell, use and products that are obtained from them.Gluten-free flour can be used for pizzas, for dumplings or for baking bread.Gluten-free flours also differ in nutritional value and health properties.Get to know the richness of gluten-free flours and the possibilities of their use.Here is a list of flours without gluten.

Gluten-free flour is becoming more and more popular.No wonder, products made with gluten-free flour are characterized by greater tenderness, are less plump and often have the taste and smell characteristic of the flour from which they are prepared.Products obtained from gluten-free flour are tasty and have a higher nutritional value than those from wheat flour and are a great variation of a gluten-free diet.

Gluten-free flour – buckwheat

Buckwheat flour is one of flours naturally lacking gluten.It is characterized by a dark color and slightly bitter taste.These features give dishes that are prepared on its basis.

Buckwheat flour is a great source of protein, fiber, B vitamins, magnesium and copper.The nutritional value of buckwheat flour determines its broad spectrum of action positively affects the cardiovascular system, reduces the level of glucose in the blood, protects against DNA damage, affects the metabolism of fat.Its health properties should be particularly appreciated by people with high blood cholesterol levels, people with digestive problems and diabetics due to the low GI of this flour.

Buckwheat flour in the food industry is used for the production of cakes, bread and pasta.In the kitchen, it can be used to bake cakes, muffins, cookies and to prepare pancakes, omelettes and pancakes.

Buckwheat flour is widely available, both in stores, supermarkets, health food stores and online stores.

Jarro-Zymes for Gluten Digestion

Gluten-free meal – maize

Maize flour is obtained by grinding corn kernels.It is a flour naturally deprived of yellow gluten, giving the dishes this color.Maize flour is an excellent source of carotenoids, which have antioxidant properties, protect the body against damage by free radicals.In addition, lutein and zeaxanthin from the carotenoid group prevent the onset of age-related eye diseases.

Maize flour contains a lot of fiber, vitamin A, B1, B6, magnesium, iron and zinc, which affects its health properties, supports the immune system, lowers blood cholesterol, improves insulin sensitivity of tissues to insulin and regulates enzyme activity.

Maize flour in the food industry is used for the production of bread, cakes and tortillas.In the kitchen of corn flour you can prepare pancakes, omelettes, pancakes, dumplings, and also be used as a thickener for soups and sauces.Dishes prepared from corn flour have a characteristic yellow color.

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Read also: IS GLUTEN REALLY THAT EVIL?

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Gluten-free meal – rice

Rice flour is obtained by grinding brown or white rice, hence its color may be different.Rice flour is a naturally gluten-free flour, but when buying it is worth noting if it has been contaminated with gluten during production.

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Rice flour is rich in niacin, vitamin B6, vitamin B1 and magnesium, iron and zinc.Vitamins and minerals affect the proper functioning of many systems in the body, includingthe cardiovascular system, the nervous system, the immune system and affect the energy metabolism in the body.In addition, the nutritional benefits of rice flour can improve blood glucose levels.It can also affect skin, hair and nails.The health properties of rice flour should also be appreciated by people who are on a slimming diet and have problems with constipation.

Rice flour is used mainly for food production.It is very popular in Asian countries.In western countries it is used for the production of rice noodles, cakes, and salty snacks.Rice flour has similar technological properties to wheat flour, therefore it can be successfully used as a substitute.Rice flour can be bought in stores, supermarkets, health food stores and online stores, and its price ranges from 6 to 9 zlotys per kilogram.

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You can read also: Rice, rice, baby! A dispute about that awesome carbohydrates source!

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Healthcare

Gluten – is healthy or harmful? Where is the gluten?

Gluten – what is it? Is gluten healthy or harmful? Gluten is a mixture of proteins glutenins and prolamin, which occur in wheat, rye, barley and oats.In recent years, avoiding gluten has become a fashion, but for many people it is also a necessity.Gluten is seen as the culprit of many nonspecific health problems that arise from hypersensitivity to this food ingredient.Check what diseases cause gluten and in what products it occurs.

Gluten is a mixture of vegetable proteins found in cereal endosperm, wheat, rye, barley and oats. It is composed of glutenins and prolamin gliadin in wheat, secaline in life, hordein in barley and avena in oats.Is gluten healthy or harmful?In recent years, avoiding gluten has become a fashion, but for many people it is also a necessity.Gluten is seen as the culprit of many nonspecific health problems that arise from hypersensitivity to this food ingredient.

Gluten – is healthy or harmful?

The problem of potentially dangerous gluten was caused about 50 years ago, when the work on genetically modified wheat was started. Hybridization, because this type of modification was used, was to create a wheat variety with a higher gluten content, and thus – better properties of grains for bakers and growers Ancient varieties of wheat, ie samopsza and plankton, have a smaller genome, fewer chromosomes and code for less gluten proteins Wheat (Triticum aestivum) contains the largest genome, including the so-called D genome, which is responsible for culinary properties The genome D codes for the properties of gluten proteins, which identifies with the growing problem of allergy and intolerance to gluten. Intolerance is seen in the new epidemic of the 21st century, celiac disease and Duhring’s disease.Gluten is also potentially harmful to people who have no problems with its tolerance.

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Here you can read: IS GLUTEN REALLY THAT EVIL?

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Gluten and celiac disease

Celiac disease, also called celiac disease, is a genetically determined hypersensitivity to gluten. Despite the name, it can lead to health problems throughout the body, not just in the digestive system. Until recently, celiac disease has been considered a disease affecting only children, and is now increasingly diagnosed in adults who have not seen any symptoms until now. Celiac disease affects 1% of Europeans, more often Women are more likely than men, and this disease is practically unhealthy among Africans, China and Japan due to the low intake of gluten-containing products. Classic celiac symptoms include diarrhea or constipation, low growth, lack of body mass, enlarged abdominal circumference or deficiencyIn most cases, children usually have atypical symptoms, includingsmall gastric problems, abdominal pain, stomatitis, anemia, emotional disorders.The basic method of celiac disease treatment is to use a strict gluten-free diet.

Gluten and Duhring’s disease

Duhring’s disease is a form of gluten intolerance, which is mainly manifested by skin eruptions and pruritus, and to a lesser extent intestinal disorders.It is called a skin manifestation of celiac disease.This disease is characterized by immunological disorders in the skin. It is based on the use of a gluten-free diet and sulfones that relieve skin symptoms.

Allergy to gluten

Gluten is one of the most common food allergens, and up to 25% of people with allergies may have symptoms of allergy to gluten, or actually to gliadin present in wheat. In the case of allergies, the body’s reaction is immediate, with respiratory problems, skin or other shocks. anaphylactic, inclusive.

Hypersensitivity to gluten

Hypersensitivity to gluten is not celiac disease and not allergy, but another, recently described type of abnormal immune response to gluten proteins derived from cereals. In 2011, scientists confirmed the existence of a disease entity, which is hypersensitivity to gluten and estimated that it affects several percent population, and there is no genetic background.The disorder appears mainly in adults, and its symptoms include bloating, diarrhea, abdominal pain, brain fog, mood swings, chronic fatigue, headaches, joints and muscles. Symptoms appear from a few hours to a few days after ingesting gluten We are dealing with a late reaction of the body and the response of IgG antibodies, not IgE, as in gluten allergy. Hypersensitivity to gluten is often misdiagnosed as irritable bowel syndrome or other disorders intestinal with a psychosomatic background. It can also be relatedand with mental disorders and autism The method of treatment of hypersensitivity is the use of a gluten-free diet.In contrast to celiac disease, where the diet should be used throughout life, in hypersensitivity it may be sufficient to temporarily exclude gluten from the diet.

According to the definition of hypersensitivity to gluten, these are cases of gluten intolerance, in which celiac disease (negative antibody test) and wheat allergy (no elevated IgE level) were excluded based on diagnostic tests and in which the disappearance of intestinal villi is virtually absent. Gluten intake (best checked during the challenge) causes undesirable symptoms in the patient.

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You can read also: Macrobiotic diet

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Healthcare

Gluten free diet – rules

Gluten-free diet is not easy to use. One should draw from the menu not only the obvious products containing gluten, but also watch out for those in which gluten is hidden. What products are allowed and what are prohibited in the diet gluten-free? Gluten-free diet is a diet that completely eliminates the gluten contained in both natural and processed products. Gluten is a mixture of glutelin and gliadin proteins found in wheat, rye and barley.

In the oats, however, there is a slightly different protein – avenin, which is not likely to cause the same reactions as gluten grain proteins.

Oats, however, is very often contaminated with gluten, which is why people are allowed to eat only certified labeled as gluten-free.

Here you can read: IS GLUTEN REALLY THAT EVIL?

A gluten-free diet should be used in case

  1. Celiac Disease

Celiac disease called celiac disease is a genetic autoimmune disorder in which gluten causes the most damage to the body, its consumption leads to the disappearance of intestinal villi and disturbances in the absorption of nutrients from food, resulting in many different health problems.

The symptoms of celiac disease can vary in form and severity, including abdominal pain, nutritional deficiency, short stature, aphta, change of temperament, depression, constant fatigue, and the only method of treatment is to use a strict gluten-free diet throughout life.

Unusual symptoms of celiac disease in adults

Celiac disease is not only a disease of small children, it can also appear in adulthood, at least 1% of the population suffers from celiac disease, and according to research, the incidence is increasing, and one of the possible reasons for this is an increase in gluten intake as a result of changing eating habits and The use of high-gluten wheat varieties in baking is very worrying: only 5% of cases of celiac disease are detected in Poland.

  1. Duhring’s disease – the skin form of celiac disease

In Duhring’s disease, severe itchy lesions appear most frequently on the elbows, knees, buttocks and sacrum bone are erythema, papules and bubbles.The basic method of treatment is a strict gluten-free diet and limitation of iodine intake.

  1. allergies to gluten (most commonly wheat)

Gluten allergy is a completely different disease entity than celiac disease. Gluten is a very popular allergen – the second most common after milk.

Allergy sufferers may experience an immediate reaction (a few minutes to an hour) or a late reaction (1-2 days) in adults. In adults, gluten allergy is mostly urticaria, watery runny nose, diarrhea, and in children, exacerbation of atopic skin.

Gluten must be eliminated from the diet for treatment, but there is no need for a strict gluten-free diet throughout life.

  1. non-greasy hypersensitivity to gluten

For several years, the scientific community has been talking about the newly discovered form of gluten intolerance – non-epithelial hypersensitivity to gluten.

In people suffering from it, celiac disease and gluten allergy were excluded, however, consumption of gluten products causes symptoms such as abdominal pain, rash, headache, feeling of constant fatigue, confusion, diarrhea, constipation, bloating, anemia. affects 6% of the population.

Gluten intolerance does not need to be eliminated from the diet for a lifetime. After an exclusion period lasting usually from 3 to 12 months, depending on the severity of the reaction, gluten is reintroduced into the diet and observes the body’s response.

Lack of symptoms means the possibility of eating gluten, and their appearance indicates that you should continue to use a gluten-free diet.

  1. neuropsychiatric diseases (schizophrenia, autism)
  2. autoimmune diseases (Hashimoto, rheumatoid arthritis)

More and more research indicates the connection of neuropsychic and autoimmune diseases with the consumption of gluten, which is often diagnosed with irritable bowel syndrome, but it turns out that not another medication, but the elimination of gluten is beneficial for improving the patient’s condition.

Here you can read: Gluten “good” or “bad”?

Gluten-free diet – how to start it?

A gluten-free diet should not be self-connected, without consulting a doctor and carrying out tests. At the beginning, it is necessary to carry out diagnostics and determine if gluten causes problems and if so – what kind of illness causes.

Celiac disease and gluten intolerance are a common problem, as they affect up to 6 people in 100. In this case they are most often in the form of symptomatic low-grade, without malabsorption syndrome.

That’s why it’s easy to downplay these diseases, and many people go on a gluten-free diet because they think it’s healthier.

It’s important to remember that you can not stop gluten if you’re researching for diseases related to it, so it’s impossible to detect them. What steps should you take before using a gluten-free diet?

  • Go to a gastroenterologist
  • Perform blood tests ordered by a doctor antibodies against smooth muscle endomysium (EmA), against tissue transglutaminase (tTG), against deamidated gliadin (the so-called new gliadin DGP or GAF) in the IgA and IgG class. If necessary, perform a biopsy of the small intestine.
  • If the above studies allow for the exclusion of celiac disease, you should perform diagnostics for allergy to gluten (elevated antibodies specific for gluten in the IgE class).
  • If celiac disease and allergy were excluded, the level of antibodies against the so-calledold AGA gliadin and apply an elimination diet, then re-introduce gluten. Relief of symptoms during elimination and their recurrence after inclusion of gluten foods indicates allergy or hypersensitivity.

Before you apply a gluten-free diet, you need to be sure that you have celiac disease. Therefore, you can not eliminate gluten from the diet before confirming or ruling out the disease.

If Celiac disease is ruled out, the treatment is similar when diagnosing allergies and non-remarkable hypersensitivity to gluten, in which case it is crucial to temporarily eliminate gluten and re-incorporate it into the diet with careful observation of the symptoms.

Gluten-free diet – principles

Gluten-free diet does not differ in basic assumptions from the principles of healthy eating, the only difference is the total elimination of gluten in people with celiac disease, allergies or hypersensitivity to gluten.

The basis of the menu should be fresh, high-quality products eaten in 4-5 meals a day, meals should be eaten regularly every 3 hours, breakfast eaten up to an hour after waking up, and dinner 2-3 hours before bedtime.

It should be based on vegetables, supplement the diet with fruits, gluten free groats, fresh meat, fish and eggs. It’s best to prepare gluten-free bread substitutes and desserts yourself. It is definitely the wrong approach to eat in large quantities of finished gluten-free products, because it is highly processed food, often very poor in valuable nutrients.

When buying processed products, you must always look for the crossed out ear, which indicates that it is gluten free and may contain no more than 20 mg per kg. It is a very small amount, safe even for people with celiac disease. This applies not only to cereal products, but also cold meats, sausages, dairy products, chewing gums, ice cream, spices and many more.

In the production process, cereal products can be added in principle to everything, so you should read the table of products that may contain gluten carefully.

When using a strict gluten-free diet, it’s best if the whole family goes through it, not just the sick person.

From a logistical point of view, it is much easier, because a person with celiac disease can not even use the same knife, which was cut ordinary bread or drain the gluten and gluten-free pasta on the same sieve.

Gluten-free diet – can it harm healthy people?

Gluten-free diet is very fashionable and many people choose it not for health reasons, but as a slimming diet.

It must be remembered that gluten alone does not cause weight gain in healthy people, and the unskilled elimination diet, which is a gluten-free diet, can lead to shortages of fiber, folic acid, vitamin B1, vitamin B2 and niacin.

There are also more and more voices that the total elimination of gluten may lead to the development of non-ameliorative hypersensitivity to gluten in people who have not had any problems before.