Gluten
Gluten is plant-based protein,which contains various grains.Humans have digestive enzymes that help us break down food. Protease is the enzyme that helps our body process proteins, but it can’t completely break down gluten. Most people can handle the undigested gluten with no problems. But in some people, gluten can trigger a severe autoimmune response or other unpleasant symptoms.
"Gluten intolerance" is known as celiac disease, and the incidence of this disease is increasing year by year.An autoimmune response to gluten is called celiac disease. Celiac can damage the small intestine. Some people who don’t have celiac disease still seem to feel sick after eating foods that contain gluten.
The main source of gluten is cereals. including:
1. wheat
2. rye
3. barley
4. couscous
5. mannan cereal.
Gluten is often found in products that have been artificially elasticized to give it shape.
Types of gluten-free cereals are:
1. corn
2. millet
3. rice
4. oat.
The law obliges manufacturers to indicate on the label all allergens that are included in the product. Even if they are not, but due to the production technology, they may accidentally get into the product. On the packaging of any product, you will read the inscription: - "May contain traces of gluten".
Gluten-free foods
There are plenty of healthy whole foods that are naturally gluten free, including:
1. meat
2. fish and seafood
3. eggs
4. dairy products
5. fruits
6. vegetables
7. legumes
8. nuts
9. fats, such as oils and butter
It is generally better for people to choose naturally gluten-free food rather than processed gluten-free products. These tend to be low in nutrients and high in added sugar or refined grains.
Most beverages are also gluten free, except beer unless labeled gluten free.
Symptoms of celiac disease:
1. Diarrhea
2. constipation
3. Fatigue
4. Skin reactions
5. Depression and anxiety
6. Unexplained weight loss
7. Iron-deficiency anemia
8. Autoimmune disorders
9. Joint and muscle pain
