Is Gluten Good for Health? Here’s Everything You Need to Know About Gluten
Do you often suffer from headaches and go through mood swings? The main cause is not your husband. It might be gluten, a substance found in wheat grains.
Most sources claim that gluten is safe for everyone, except for people who suffer from celiac disease. On the other hand, some experts believe that gluten is harmful to most people (just like your wife when she’s got a headache).
Although many food allergies are associated with an immediate reaction after eating allergy-inducing food, they can also manifest as delayed allergic reactions, with other types of symptoms. So that means you can struggle with a gluten allergy for years without suspecting anything.
What is Gluten?
Gluten is a natural protein found in wheat and similar cereals. But this protein instead of muscle gains will only give you bloat gains. Gluten appears in any dish that contains these certain cereals.
Gluten’s technical characteristics are useful for preparing meals with flour. Gluten in combination with water makes the dough sticky and easier to process further. It also contributes to the elasticity of the dough, connects all the ingredients, and in the end delivers crunchiness.
List of Foods That Contain Gluten
Gluten is not only found in pasta, cakes, and bread, but also in some foods that at first glance do not seem as if they could contain it.
Cereals and Cereal Products:
- wheat, oats, rye, barley, spelled
- cereal starch
- dextrin malt
- a beer
Pasta and Pastries
- white whole wheat flour pasta (spaghetti, macaroni, fusilli, nests, noodles, noodles… etc.)
- whole wheat pasta
- pies and pancakes
- pizza and tortilla
- puff pastry (croissants)
- pastries (bagels, pretzels)
- donuts, muffins
- all other pastry not mentioned above, containing wheat, oats, barley, or rye (from the bakery)
Cereals and Industrial Products
- muesli, energy bars
- products of “healthy food” from cereals
- cornflakes (contains barley syrup)
- crackers and pretzels
- creamy sauces and dressings (containing flour or starch for thickening)
- instant soups, especially creamy
- Asian noodles (wheat)
- cakes, pies, waffles, biscuit—all confectionery products containing cereals or their derivatives
Where Else Can There be Gluten?
- soy sauce
- breading mixtures
- marinades and salad dressings
- frozen food
- fried food
- some meat products (read declarations)
- ice cream
If you are not sure whether a food contains gluten or not, be sure to read the declaration and pay attention to the labels.
Is gluten harmful?
Gluten-free products are favourite among nutritionists. But actually, there is no real reason to eliminate gluten from the diet. Only if you have celiac disease or poor genetic status of the intestinal flora you should stay away from gluten.
Gluten-free products often contain flour substitutes such as rice, corn, corn starch, and potatoes. These supplements have a high glycaemic index, so they can cause problems for patients with diabetes, insulin resistance, and those who want to lose weight.
We can conclude that gluten-free products are not healthy for everyone. We have a large amount of fibre in cereals, which will provide food for our good bacteria in the intestinal flora, and on the other hand, prevent the absorption of fat.
Why is Gluten so Problematic?
In a healthy people’s diet, gluten is not dangerous, but it can cause various problems such as weakness, drowsiness, frequent headaches, problems with weight, and bloating, but also some more serious problems such as digestive tract problems and respiratory organs disease.
Scientists have discovered that proteins in cereals, especially gluten, are very difficult to digest. A diet with a high content of unfermented cereals, especially wheat, disturbs the entire digestive system. Overloading your digestive system with a diet based on large amounts of gluten leads to allergies, numerous digestive problems, the development of candida Albicans and many other milder or more serious health problems and diseases.
The organism’s hypersensitivity to gluten can be explained by numerous reasons, and one of them is that wheat today differs significantly from the old wheat, which was used by our ancestors.
Why do Some People Have a Hard Time Digesting Gluten?
In many cases, the inability to digest gluten is the result of genetics. Some other factors can be the immune system, infections, and diet. Gluten intolerance comes in several forms, each of which is different. We distinguish celiac disease, sensitivity to gluten or wheat, and wheat allergy. These terms are often misused as synonyms, but each of them manifests differently and has different symptoms, challenges, and ways of adapting.
Stomach pains, diarrhoea, muscle aches, joint pain, and headaches are the most common signs of gluten intolerance.
Before you stop eating bread and pizza, make sure to have a specialist diagnose your symptoms. They will find out if you have gluten intolerance and if so, which type. All three forms of intolerance have one thing in common: a gluten-free diet has been shown to reduce symptoms.
Also See: Health Benefits Of Garlic
What are Gluten-Free Flours?
Gluten-free flours are buckwheat, rice, corn, millet. It is necessary to follow the declarations in detail because often products made with these flours also have gluten supplements. If we want our product to be gluten-free, it must be emphasized on the packaging that the product does not contain gluten in any trace.
Let us introduce you to the list of gluten-free foods. This list will benefit not only people who are on a gluten-free diet but also their friends, relatives, business partners, just partners, parents, spouses… You can sometimes replace or help gluten-free people in a detective game looking for gluten-free foods.
Gluten-free cereals: corn, rice, amaranth, quinoa, millet are cereals that gluten-free people mostly use.
Foods that are allowed: meat and fish, eggs, greaves and declared dried meat, all vegetables and fruits, all nut, all dairy products, juices, wine, chocolates, and candies (lucky us!).
Labelled gluten-free products are safe, but also much more expensive. On the other hand, many products do not contain gluten, but this is not specifically indicated. That is why reading labels is very important for all people on a gluten-free diet.
How Long Does it Take to See Results From a Gluten-Free Diet?
A couple of days is enough for a gluten-free diet to detox the gluten. You’ll notice all the symptoms disappear: diarrhoea, nausea, stomach pains. By re-ingesting gluten-free foods, the symptoms will appear immediately.
The diet plan for patients with allergies must be well organized, to meet all nutritional norms to maintain ideal body weight and good health status.
There is nothing strange about becoming hypersensitive to gluten. People are not generally adapted to cereals. Those who stand up in defence of cereals often emphasize the fact that people have been using cereals as basic food for centuries without any problems and that they didn’t have all these modern diseases that we have today. That is true, but it is also true that cereals have never been used as much in the diet as they are today, and flour has not been so refined and rich in gluten. The main reason may be that gluten is added to today’s flour to make the dough and bread easier to process. In the past, our ancestors soaked and fermented cereals making them easier to digest as opposed to the modern diet based on hybrid and chemically treated, improperly prepared cereals.
Give a gluten-free diet a try for a week and track down the changes you feel. Maybe you’ll realize you don’t miss it at all.
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