Jessica Alba, Victoria Beckham, Gwyneth Paltrow and many other celebrities, whose harmony can only envy, not hide the fact that their secret – a gluten-free diet. They unanimously claim that it including to save health. Although doctors say that the rejection of gluten can lead to serious disruptions in the body. Whom to believe?
What is gluten?
What is this mysterious substance, which declined from a secular star and a famous actress? Gluten is a protein that is also known under the name “gluten”. It is contained in cereal grains, especially a lot of it in wheat, rye and barley. And of the foods rich in gluten, of course, bread, pasta and cereals. There is even a special method of cooking and processing test, which allows to select the gluten, and then it is used in vegetarian dishes as a meat substitute.
Why do we need gluten?
Gluten, justifying its name, it is the bonding element that imparts viscosity and elasticity, and kas – homogeneity. But it is not important. The composition of the gluten consists of 18 amino acids that are needed by the body for normal functioning and synthesis of new proteins. So should we abandon it?
According to some, the world of gluten-free food market is estimated at about 15 billion dollars a year. People sincerely believe that giving up gluten, they get rid of migraines, chronic fatigue and other diseases. Meanwhile, a complete intolerance of gluten is characteristic of about 1% of people, and the representatives of some Nations (e.g. Japanese) does not occur. So who is the threat gluten?
Celiac disease – a congenital gluten intolerance
Often people say that they “do not tolerate gluten”, if after eating causes a feeling of heaviness, wildness in the stomach, “blown up” the intestines. But the real gluten intolerance is called celiac disease and has a much more complicated symptoms:
- usually occurs in infants when they start to receive the first complementary food as porridge
- reduced body weight, deteriorating appetite, stool is frequent and fluid
- dystrophy worsens the condition of skin and hair
- in connection with the violation of digestion of nutrients in patients with celiac disease observed weight deficit, short stature, often begin emotional deviations (gloom, isolation)
Some people are allergic to gluten. When they eat foods containing gluten, start skin rashes, can be marked symptoms of suffocation.
What are the dangers of gluten?
So, if you have the above symptoms after you eat bread or spaghetti, you can rest assured that gluten intolerance you are suffering. Experts say that it is generally not as common as it is said. A stellar example of a really spawned a fashion for the use of gluten-free products in most cases not justified.
Moreover, the absence of gluten in the diet can lead to negative consequences. For example, scientists from Shanghai have found that by eating less than 4 grams of gluten daily for 13% increased risk of developing diabetes type II. But the presence in the diet of 60-80 grams of gluten daily helps to reduce the fat content in the blood and, consequently, reduce the risk of high blood pressure.
A study conducted a few years ago in Spain, showed that in case of failure of gluten markedly (and quickly) reduces the population of beneficial bacteria in the gut. And for more than 10 years ago in the experiment, two groups of volunteers it has been proven that the consumption of gluten has beneficial effects on the immune system.
Don’t be afraid of gluten!
Gluten is often found in products which we call “slow carbs”. They are essential to the body, including when you need to lose weight. So the danger gluten is largely exaggerated, and a fashion for gluten-free products is useful primarily for trade. Because the shelves are labeled gluten free actively appear in stores around the world. What you choose reasonable limitations or “trendy” exercise? Specialists for the first option. And here you can read about other negative consequences of strict diets.