Recognize Gluten. What is gluten?

Many people don’t recognize gluten. Therefore they ignore the causes and symptoms of gluten intolerance. We should recognize gluten to prevent adverse effects on health. And besides that, we can help to give lessons to the people around us in need.

Gluten is a protein found in cereals, including wheat, rye, barley, and triticale. Derivative products from these ingredients may still contain gluten. Therefore, if we discuss ingredients that can cause gluten intolerance, it means that the derivative products also need attention.

Physically, gluten has a role as a glue that helps keep food sticking. Gluten also helps maintain the shape of food. Actually, Gluten has two main types of proteins, namely glutenin and gliadin. We can feel sticky gluten tissue when stirring bread dough. For example, when we mix flour with water. In this condition, gluten protein forms a sticky tissue that has a texture like glue. The condition that resembles this glue makes the elastic bread dough. The elastic dough will give the bread the ability to expand when baked and provide a chewy texture.

Recognize Gluten: Why Can Gluten Give a Bad Effect to Some People?

Most people don’t suffer from digesting gluten problems. This is because gluten is a safe ingredient for consumption. Therefore, we rarely find people with gluten intolerance in the community. But in some people, gluten can cause various health problems. Gluten can cause several problems such as below.

Gluten intolerance.

The condition that marks the body is unable to digest gluten protein. Gluten intolerance can cause relatively mild symptoms. You can read more about these symptoms at Recognizing the Symptoms of Gluten Intolerance. What Is Needed ?. And you need to remember that no matter how light the symptoms are due to gluten intolerance, you have to deal with it appropriately. You need to recognize gluten because these symptoms are similar common symptoms.

Celiac disease.

A person with celiac disease shows symptoms of an autoimmune system. This means that people with celiac disease, their immune systems recognize gluten as a substance that is harmful to their bodies. The immune system will attack gluten and the intestinal lining. Therefore, this incident will make the intestine become injured or damaged. This series of processes, eventually leading to various health problems such as digestive disorders, anemia, lack of vitamins and minerals.

People suffering from celiac disease will experience symptoms including digestive discomfort, tissue damage to the small intestine, bloating, diarrhea, constipation, headache, fatigue, skin rash, depression, weight loss, and foul-smelling stools. People with this disease can also suffer from symptoms of fatigue, anemia, or without any symptoms. The extent of the symptoms that appear in celiac disease makes the celiac disease difficult to diagnose. Therefore, about 80 percent of patients are unaware of their condition.

Non-celiac gluten sensitive.

We use this term to indicate the condition in which a person does not suffer from a diagnosis of celiac disease but still experiences discomfort when consuming gluten. However, this disease is still controversial, because some experts consider this not a real condition.

Irritable Bowel Syndrome.

IBS is another obstacle to gluten intolerance. We can see symptoms of irritable bowel syndrome (IBS), including digestive disorders with symptoms of abdominal pain, cramps, bloating, gas and diarrhea. Similar to gluten intolerant disease, this disease shows that a diet without gluten can relieve IBS.

Wheat Allergy

Patients who have allergies to wheat may be around 1 percent of the population. However, for patients in countries that have staple wheat foods will suffer difficulties in meeting their calorie adequacy.

Recognizing Gluten: Food.

By getting gluten, we can avoid gluten-rich ingredients and food products. Foods containing gluten include: Wheat, Spelled, Black Wheat, Barley, Bread, Pasta, Cereal, Beer, Cakes, cookies, and pastries

You can replace food staples containing gluten with Gluten-free staples including Corn, Rice, Quinoa, Flax, Jawawut, Sorghum, Tapioca, Buckwheat, Arrowroot, Oats.

You can read another interesting articles:
Canna as an Alternative to Gluten Intolerance,
Alternative Protein Sources for Milk Allergic Children,
Monkeypox Virus Infects Humans

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