Gluten is the common term for proteins in wheat, barley, rye, and triticale, a hybrid between rye and wheat. As the name indicates, this protein variety serves as glue that bonds the food together. Gliadin, one of the two primary nutrients in gluten, produces majority of adverse health effects. Recent research studies in the USA discovered that over 30% of Americans stayed away from gluten.
Some health professionals say this substance is unsafe for most people. Others assert it is harmful only for those afflicted with Celiac Disease. This protein is totally indigestible with non-breakable molecules capable of slipping though the intestinal padding that inflames the intestines.
This disease if known to be the most severe type of gluten intolerance. The autoimmune disorder takes place once the body treats gluten as an aggressor. Our immune system hits the gluten as well as the stomach’s lining causing nutrient deficiency, digestive conditions, anemia, and increasing the risks of ailments.
The usual symptoms include the following:
Some people have conflicting symptoms making the disease hard to diagnose. Others respond negatively to the protein. The condition is called Non-Celiac Gluten Sensitivity. Indications of this disorder are fatigue, abdominal pains, diarrhea, swelling, and anxiety.
Irritable Bowel Syndrome or IBS is a common but chronic intestinal malady that causes stomach pains, cramps, gas, and diarrhea. However, some individuals cope with the symptoms through a healthy diet, changes in lifestyle, and proper management of stress.
Autism Spectrum Disorder or ASD is a developmental condition affecting children. It disrupts the capacity to communicate well and interact socially. Some parents have reported improvements in ASD through the gluten-free regime which also helps in dealing with IBS. Clinical studies also revealed that gluten-free diets are ideal for persons experiencing allergic reactions to wheat, autism, and schizophrenia.
What composes this nutrition fare? The diet does not contain grains or hybrids of wheat, rye, malt, and barley. You don’t have to be diagnosed with Celiac disease to benefit from this diet. Eating food without this protein also leads to the following:
There are also certain risks that you should know. Avoid consuming a gluten-free diet if the doctor does nor prescribe dietary restrictions. Do not think of its popularity as a passing fad. Certified dietitians cite the results of a Gallup Survey in 2015 which showed that 21% of respondents tried gluten-free fare even if they were not diagnosed for Celiac Disease or related ailments.
The most significant risk of trying gluten-free is omitting a wholesome and balanced regimen. In fact, many “gluten-free” goodies sold in supermarkets and grocery outlets are also unhealthy like wheat-based foods. Some of these are pancakes, waffles, crackers, pretzels (white rice flour), chips, cookies, cakes, and tapioca flour.
Some grains are naturally devoid of gluten. These include wild and brown rice, quinoa (grain crop with edible seeds, buckwheat, corn, amaranth cereal, and millet. Oats are originally free from gluten but polluted with wheat while in the fields or mills. Make sure you purchase certified gluten-free oats.
Physicians and nutrition specialists will frequently recommend nuts, seeds, and beans that are natural and unprocessed. They also advise patients to eat fresh eggs, meat, fish, and poultry that are not marinated or buttered. Fruits, vegetables, and many dairy products are also acknowledged as safe.
If possible, refrain from eating foods and drinking beverages that have the grains mentioned in the first part of this article. Wheat flour assumes many names. It is practical to stay away from them as well.
Try to read online testimonials of persons who have chosen the gluten-free regime and experienced the benefits. Listen to the advice of your relatives, friends, and colleagues who have acquired Celiac disease at some point and how they coped with this condition.