How can we define the food excluding gluten?
Many of us have never heard about “Gluten” and the others might also wonder what “Gluten” is, why in the market people tend to consume more gluten free foods than ever and why does a protein in wheat, barley,…turn into enemy of the health?
Gluten is a mixture of two proteins (gliadin and glutenin) found in wheat, oats and barley to form flexible and sticky plasticizers for biscuits. These substances bind to starch to provide viscosity to the baking powder. This powder when mixing with sugar and fermentation substances, CO2 gas will make the cake raise. The baking process makes gluten agglomerate and fix the final shape of the cake.
Why do we need to use gluten free foods?
About 10% of the population is gluten-sensitive (also called gluten intolerance), including celiac disease, in which gluten has a bad effect on the body.
For people with celiac disease, gluten becomes a serious problem. With just a small amount of gluten, the immune system will attack the small intestine and prevent the absorption of important nutrients, which can lead to malnutrition and life-threatening.
People with allergies (or intolerance) to gluten will have different symptoms such as diarrhea, constipation, flatulence, vomiting, dizziness, skin irritation, fatigue, cramps and depression.
Why tend more people to gluten free food?
One of the reasons we are more likely to hear about gluten is that the rates of celiac disease and gluten intolerance are constantly increasing. A recent study showed that the incidence of celiac disease has increased fourth time in the past 50 years. One of the reasons for this excessive growth is the misuse of gluten.
“Before gluten had been just found only in cereal-based foods, now gluten is present in a various products like lipstick, toothpaste, vitamin supplements using gluten as a thickener.” says Pro. Eric Esailian, vice director of Department of Gastroenterology at University of California. Plus, today’s cereals are genetically engineered for increased yields, resistance to insects, and a significant increase in the levels of natural gluten in cereals.
Gluten can affect all internal organs (including the brain, heart and kidneys), nervous system, mood, immune function, digestive system, and skeletal system.
According to a generated article in the New England Journal of Medicine, eating gluten can lead to 55 different diseases including: osteoporosis, intestinal irritation, inflammatory bowel disease gut, anemia, cancer, chronic fatigue, ulcer, arthritis, lupus, multiple sclerosis, neurological and mental illness such as anxiety, depression, schizophrenia, memory impairment , migraine, epilepsy and autism.
Scientists have proven that autistic children are very sensitive to gluten. A gluten-free diet can help children with autism improve certain symptoms such as speaking or socializing.
Unfortunately, not all manufacturers indicate the presence of gluten, so to protect yourself you should choose a product labeled as excluding gluten or gluten free.