Hello, dear nutrition-conscious person!
This time we are going to talk about the gluten sensitivity.
The information is not only interesting for those affected!
Gluten is a generic term for a mixture of proteins found in the most common cereals.
The main problem associated with gluten-free is primarily the fact that only celiac disease is recognized as a disease in conventional medicine and many people do not know. Since the problem is mostly unrecognized and misunderstood, there is also a lot of confusion on the subject. Furthermore, the different names lead to ambiguity.
The cause probably lies in the destruction of wheat. The modern grain contains much more gluten than the original grains. An excessive consumption of gluten is added.
What gluten causes:
- Triggering celiac disease (gluten intolerance, gluten intolerance, sprue)
- Triggering gluten sensitivity (gluten intolerance, non-celiac gluten intolerance)
- It affects the immune system - leads to weakness
- It affects the digestive system - digestive problems such as inflammation in the intestinal tract, a lack of good intestinal bacteria and an enzyme and a nutritional deficiency are the consequences
- It influences the behavior
- It prevents optimal health
- It prevents optimal performance
- The problems occur everyday
- The problems are often delayed (up to three days later), that is, it is an often widespread but unrecognized problem (except for celiac disease - direct response)
- The symptoms vary from person to person
- Headache, chronic digestive problems, insomnia, behavioral problems, bone and joint problems, low energy levels, skin problems, immunodeficiency and obesity are just some of the symptoms that can be triggered by gluten sensitivity.
Use of gluten or occurrence:
It is used for baking or as an adhesive. But gluten is also hidden in flavorings, stabilizers, emulsifiers, thickeners or flavor enhancers. Therefore, it is mainly used in finished products and in sausage production.
The gluten-containing cereals include:
Wheat (including semolina, bulgur and couscous), einkorn, emmer, kamut, spelled, greens, rye, barley, triticale (rye and wheat cross) and (contaminated) oats.
Also on processed products from the mentioned cereals is to be waived. Furthermore, glutein is often added to products containing starch.
Wheat-free diet - is that possible?
Now I want to explain to you why I (or maybe you soon) try to eat wheat free food.
As a non-directly affected person, however, it is not easy to dispense with products containing glutein. And I think now and then to consume gluten-containing foods is not so bad as long as it is not necessarily conventional wheat.
Well, bread and pastry I eat anyway rather little and because of my metabolic type , I also take no oodles of grain more to me. But every now and then you want to eat something "normal" and then I just try to avoid the conventional wheat and the products in which it is contained as much as possible. This could also be your first step to start a gluten-free future?
(Also check the packaging of sweets, how often there is wheat hidden or at least above, that the product may contain traces of wheat! You'll be amazed how often this is the case!)
The grain quality is certainly an important factor in this decision:
The cereal grain consists of three parts, the flour body, the germ and the bran.
White flour contains only the flour body and this consists of wheat starch and 8 - 14% protein, which contains 80 - 90% gluten.
Today, the seed itself is treated with fungicides and pesticides. Subsequently, the plant is treated with natural substances and with synthetic growth regulators. In storage, insecticides are used including fumigation. And the inadequate milling (white flour) as well as the lack of further processing (white flour products and the wrong handling of grain at home -> phytic acid ) make up the inferior grain quality.
When I buy bread, I use a pure rye sourdough bread. It is very very difficult to find which one without germ supplement. The bakers like to use yeast as a starting aid for rising. Without Germ, it would take too long - although the health aspect should be more important than the time ... The best option would of course be to bake your own bread. I've been doing it for a while, trying something again. If I have found a good alternative recipe, I will tell you gladly =)
Quinoa, amaranth, millet and buckwheat are naturally gluten-free. You can make good alternatives from these cereals as well as from rice or corn. Emmer, Einkorn and Kamut are among the original wheat varieties. They are not as bred as conventional wheat. Otherwise, rye and spelled - and their products - are also good alternatives to wheat. You see, there are enough natural variants to avoid the wheat.