To the many prohibitions on fatty foods, salted and fried, as well as meat and milk, which are replete with the propaganda of a healthy lifestyle, recently, proteins were added unexpectedly.
How so, ask yourself a question, because traditionally they are considered an effective source of energy and are called to bear only a benefit. It turns out that the protein is different from the protein.
This article will deal with gluten – scourge of the modern food industry. What is gluten?
Gluten (or gluten) is a mixture of storing protein amino acids, enzymes and various peptides, which impart gluten and splendor to flour products and dough. Everyone had to work with the test: stretch it, roll it out.
This is due to the action of gluten – a component of normal wheat flour. Also, gluten combined with yeast gives the test the ability to rise and be airy.
When added to the flour of water, this substance makes it possible to get the test shape.
The amount of gluten determines the level of quality of flour: the higher its content, the more valuable the grade of flour, because gluten largely determines the baking qualities of flour, and, consequently, the taste and quality of the finished products.
- methionine – amino acid, which takes part in the synthesis of hemoglobin;
- lysine – an amino acid, necessary for the growth and development of almost all tissues, has an antiviral effect;
- threonine – a lipotropic substance, an amino acid that maintains the normal functionality of the gastrointestinal tract (gastrointestinal tract).
Where is this substance contained
Gluten is a high molecular weight protein stored in seeds of cereals, in particular wheat, barley, rye and oats.
These are the original components containing this protein, but by processing these cereals, for example, in flour, the list of products containing gluten is highly increased.
Physical properties of gluten are sticky, elastic, solid mass of grayish color (when mixed with water), without taste and smell.
In order to add this protein to other products in order to improve their physicochemical parameters, it is first isolated from the cultures containing this protein, then mixed with water and directly introduced into a variety of products.
Gluten can be found both in basic products, and in unexpected semi-finished products and other products.
Products containing gluten:
As you can see, it's easier to name products that do not contain gluten, because this protein has become firmly entrenched in the use of the food industry. In addition, in addition to products from the store, "hiding" gluten can even in a pharmacy in various medicines and vitamins.
As a stabilizer it is used even in balms for hair and mascara. But a healthy person and nothing to suspect everywhere traces of gluten, until he is confronted with certain problems.
Why is gluten is harmful to the body?
Despite all its useful properties, lately nutritionists and experts have recognized gluten as harmful to humans. On the expanses of our homeland, this topic is only beginning to gain momentum, unlike the United States or Europe, where practically on each product flaunts a sticker "without gluten."
Assumptions about the dangers of this protein began after recording cases of its intolerance to the stomachs of some people.
It turns out that their body began to perceive this protein as something alien and produce antibodies. The walls of the human intestine are lined with a lot of villi, which damages gluten in this case.
Vorsels play a big role in the absorption and digestibility of nutrients coming from food, so that if their function is impaired, the body's immune forces decrease and toxins entering the blood do not undergo sufficient detoxification.
Also, scientists believe that gluten adversely affects the brain, causing nerve diseases: multiple sclerosis, Alzheimer's disease, autism, etc.
The main reasons why people do not use gluten are individual intolerance, allergies, hypersensitivity to this protein.
One of the main reasons is called celiac disease – this is an extreme gluten intolerance, which is usually detected in the infantile period, when the first lure is introduced in the form of semolina or oat porridge. In this case, ingestion of this protein can provoke grave consequences.
The disease belongs to the category of autoimmune and hereditary. This disease was suspected for a long time and was called "intestinal infantilism." In children, it is manifested by exhaustion, diarrhea, anemia and developmental lag.
Unfortunately, this diagnosis is life-long, so these people have to control their food all their lives. Although the fact that the disease is not so common is happy, it's only 1% of the population.
Due to the ingress of gluten into the blood, allergies may develop. In this case, gluten acts as an allergen, not an unidentified object.
Symptoms are similar to normal allergies and they are present mainly in children (they disappear with age). Eliminates allergy gluten-free diet.
Hypersensitivity is not as pronounced as celiac disease or allergy, but it also has its unpleasant consequences in the form of weakness, bloating, bad stool, and the like.
Over time, the body not only does not adapt to the foreign protein (not applicable to childhood allergies), but also begins to perceive it even worse. This applies to people whose age has crossed 40 years.
Scientists have found that after forty years, a person's sensitivity to this component increases and the risk of diseases as well.
Starting from this age, doctors recommend that you gradually exclude such foods from the diet, regardless of whether you are allergic or sensitive or not.
Mechanism of action of protein on the body
As briefly described above, gluten irritates the villi of the intestine, which prevents it from performing its direct functions: protective and absorbing.
Simply smoothing the villi, the protein has a cumulative effect, which, in the end, leads to a general intoxication of the body. Accepted vitamins and dietary supplements have no effect, because they can not digest.
Gluten also has the property of causing addiction. When the protein breaks down into the stomach into lower molecular weight components, peptides are formed-the so-called glutaine ex- trophins.
In structure, they are similar to potent opiates and morphine, so their influence on the brain is also similar. A certain gluten dependence is formed, because the brain understands pleasure and demands it more and more.
Symptoms and signs of sensitivity to the substance
To begin with, if you had celiac disease, it's unlikely that you would ask this question now. After all, as indicated earlier, this disease makes itself felt much earlier than a person will learn to read.
- Decreased body weight;
- Impairment of appetite;
- Fluid stools (diarrhea);
- Increased fatigue;
- Anemia (due to lack of iron, which is not digested);
- Nausea, vomiting;
- Abdominal pain;
Signs that you are allergic to gluten:
- Violations of the stool (both constipation and diarrhea);
- Presence of fatty stains in feces;
- Flatulence and bloating;
- Decreased body weight;
- In children, the color of the feces becomes light and grayish;
- Frequent fractures as a consequence of a lack of vitamins.
Sensitivity is manifested in a similar way. It is not necessary to ascribe to itself problems with gluten, proceeding only from this list. These symptoms can characterize other diseases, so to clarify the diagnosis it is necessary to pass tests in the medical laboratory.
Can I lose weight on nutrition without protein
First of all, the gluten-free type of food should be adhered to by those who have problems in this area.
Of course, in addition to improving your health, there is a chance to lose weight, because you exclude from the diet a lot of harmful products (muffins, bread, many sweets).
Products that do not contain this protein also have their own calorie content, because there are porridges, potatoes, and sweet fruits. That is, everything that is not provided by a low-calorie type of food.
Products that do not contain gluten:
- Cereals: buckwheat, corn, rice, millet;
- Protein products: meat, fish, eggs;
- Fruits and vegetables;
- Dairy products (preferably homemade, without industrial thickeners);
- Nuts, honey;
- Legumes (beans, peas, soybeans).
Life without Gluten: Diet
Observance of such a diet is the only way to rid yourself of the unpleasant effects of this protein, because there is no drug support, and one has to rely only on the method of nutrition.
In this diet (it is more logical to call it the mode of nutrition) there are only allowed products in different combinations. As in any other restrictive mode, in this case, the food is taken 4-5 once a day, completing the last meal at six in the evening.
Here is an example of options that you can choose for yourself on a day. From each point choose one or two, alternating them in different variations.
- Breakfast: cottage cheese, rice porridge on milk or water, fruits, honey, scrambled eggs, sour cream with sour cream, kefir, cocoa;
- Lunch: vegetable soups, meat or fish products (cutlets, meatballs, meatballs, simply in baked or boiled form), pilaf, rice, potatoes, beans;
- Snack: salad of fruits or vegetables, honey, nuts, pastries from permitted flour (rye or corn), eggs, fruit mousses or jellies;
- Dinner: potato pancakes, cottage cheese casseroles, buckwheat or rice porridge, millet, cheese, vegetables.
As you can see, the list is considerable, and it is possible to prepare dishes from these products quite differently.
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Summarizing, gluten can be said that:
- It is a controversial protein on all sides that has useful properties, but on the other hand brings problems to those people who have genetically determined causes;
- It is found mainly in cereals: wheat, rye and oats;
- It can cause a serious autoimmune disease – celiac disease, as well as allergies and intolerance, which is expressed in a number of symptoms;
- As a preservative, gluten is found in various foods and hygiene, so it is very important to know which ones;
- Observing the principles of a gluten-free diet, a sick person can improve the quality of life by getting rid of signs of allergy and intolerance.
Gathering the opinions of doctors on this issue, it can be affirmatively said that the gluten-free diet is just a life-circle for people with similar problems, but by observing it, do not forget to take a multivitamin complex, because depriving yourself of cereals, you can experience a shortage of certain vitamins.
If you do not have a tendency to be allergic to this protein, you should not stick to a gluten-free diet because of any other beliefs (the influence of fashion or, for example, the company), but rather choose a more gentle option and simply reduce the amount of gluten, this will only benefit.
Yes, living in Italy for 12 years, I know about this topic not by hearsay. If years ago there were still few gluten-free products, they tried to put them a little on some stelas, now their whole shelves and practically on all products start to write "without gluten "The problem is that the taste is changing. Well, I do not like all these products without gluten. A person who is really sick from childhood with such a gluten-intolerant disease, I saw only once in my life. Therefore, I am sure that all this is just another way of earning money on people in Europe and nothing more.
I recently went to the fitness center!
I am engaged with the trainer. He told me that I need to exclude gluten from the diet, since it is harmful to me! how do I know if it's true? thanks !!
Of course it is harmful, but in large quantities, so do not necessarily exclude, just watch what you eat and read always the composition, and everything will be as good.
I also saw the inscriptions on the products – "Gluten-Free", but I never thought about what it is until the child of my friend discovered celiac disease. By the way, about what and who is dangerous gluten can be read here: http://tabletochka.su/nutrition/nutrients/glyuten-chto-eto-i-pochemu-on-vreden.html The kid is only half a year old, and already such problems began .. The consequences are creepy: chronic diarrhea, underweight, diabetes. There are no drugs for this disease, only diet – to exclude products containing gluten.
Gnaw bricks while they are not yet Harmful to every single food.
Once I saw baking soda with the inscription "without GMO" (Nitsche that gmo touches products of animal and vegetable origin and certainly not minerals) . so it does not matter what they write)) all marketing
on before, soon the population of 8mlrd. reach, Africa starves to death, and you are gluten . madhouse, people need to feed
I read that a large amount of gluten is also observed in wheat bran. But for me, this bran is sweet. I can eat them with spoons. Rather 2 kilograms is enough for me for a month. The chair is nice, soft.
They say that if you really like bread, then most likely you are allergic to gluten.
And if I really like bran?
I can not eat them, but as I see, I can not stop.
If you are drawn to bran, then you turn, sorry, into pig. In such a pretty little Miss Piggy.
For hundreds of years we had: bread and cereal – our food! Gluten in French – glue. And we use the necessary body KLEYKOVINU! Bread without gluten is one starch. That's what shorty (in the book "Neznayka") turned into pigs. And the people from the overabundance of starch is deposited fat not only in the belly, but the brains are covered with fat. not tolerated gluten – a rare disease. At the beginning of the articles one writes about usefulness, and in the end they write about danger, but the danger is only for units of people! So the human race will die out because of the fear of catching a venereal disease! Food for a dozen years began to be cooked only in vegetable oil. And, therefore, the necessary animal fats the human body began to develop itself and store (in the belly). Without GLUTEN and animal fats – get obesity of the body and brains!
Yes, it's very good that eurospringers and ameropindos (and also all our toilers, who are equal to these morons) eat everything without gluten and animal fats – they will soon rest, and on the planet it will be more clean .
In fact, gluten is not as dangerous as it is said about it. As it used to be, people did not know that gluten was harmful, but nothing hurt. Since the ecology was cleaner, the water, so people feel better.
How do I know what gluten is bad for me? Do the tests in clinics and are they expensive? And it's not a myth at all, because not so long ago no one asked this question and everything was calm, they lived like that.
Another myth about the dangers of gluten is a bloated media, and even in this article it is written about some cases of registration of people with intolerance to the stomach of gluten, and they already counted that this is one percent of the total population, and links are where these words are, as always, allegations, but I'm wondering why this myth of gluten is blown up and who is profitable for it, the bread producers are exactly on hand the new advertising course bread without gluten and the price is more expensive because it turns out to be more useful than with gluten, how did we eat bread all this time with this gluten and anything like