Dyes, preservatives, food additives – their dangers have long been known. The proof of the harmfulness of gluten has become a real discovery in the field of healthy eating.
Why should it be avoided? And what is this special diet – gluten-free?
Not all proteins are the same
Complete nutrition is unthinkable without proteins. For a long time it was believed that vegetable proteins are especially useful. However, in cereal proteins – wheat, rye, barley and others – just gluten is contained. And it turned out that for the body it is not useful at all.
Gluten That’s what they call gluten. It is responsible for the viscosity and stickiness of flour obtained from cereals. The more gluten in the flour, the better, richer and tastier the dough. In flour of the highest grade gluten up to 30%.
Surely, during the cooking process, you added flour to various sauces, ketchups, gravies, soft cheeses to make them thicker and more viscous.
And in the food industry, for the same purposes, gluten is directly isolated from grain in order to be used in production. Vegetable protein or hydrolyzed vegetable protein in the composition of products is gluten.
Refined gluten is found in yoghurts that have a shelf life of more than five days, in various jars of curds, curd mousses and souffles – it helps to give dairy products a delicate texture.
Even cosmetology could not do without gluten! It is found in powders, lipsticks, mascaras, shampoos, balms, hair conditioners, toothpastes and much more. It’s easy to find out: read the composition of the product on the package. If vitamin E is listed, rest assured that it was not without gluten, because vitamin E is derived from wheat. Don’t worry, it’s not absorbed through the skin. Trouble can only be for those who are especially sensitive to gluten, and even then if cosmetics accidentally get into their mouths.
What happened to the wheat?
“From time immemorial, people have been growing grain and eating it – and nothing, but now they have thought up God knows what,” you say. Alas, grain, like many other products, is no longer the same; under the influence of hybridization and genetic modifications, it has changed. But we continue to eat it: on average, a person eats 65 kg of grain per year! Not even suspecting that by doing so it greatly spoils his health.
Scientists and nutritionists understood this not so long ago. And they were horrified: it turns out that if you regularly consume products containing gluten, then a few years are enough for a healthy, full-fledged person to become disabled.
What is the danger of gluten?
To begin with, let’s see the enemy in the face: knead a piece of bread, roll a ball out of it and wet it. The viscous mass in your hands is gluten. Now imagine how the same chewed bread settles in your stomach, envelops all the food that has come with it into a large lump, which is not at all easy to digest. Heaviness in the stomach, bloating, diarrhea – where does all this come from, in your opinion? And in the future – inflammation of the stomach and intestines, allergies.
Moreover, as a result of research, it turned out that gluten affects not only the digestive tract, but also the functioning of the nervous system and brain. If you constantly eat foods containing gluten, it is easy to get addicted: the polypeptides into which gluten breaks down in the stomach bind to brain receptors and stimulate an artificial sensation of pleasure – it becomes increasingly difficult to refuse delicious buns and other products with gluten.
Regular consumption of foods with gluten:
This is the cause of mood swings, depression, migraines. It causes developmental delay in children, inhibits learning. It provokes aging of the body and age-related brain abnormalities. It reduces immunity. It creates foci of inflammation throughout the body. It increases the risk of developing severe forms of oncology three times.
Feeling unimportant? Try eliminating gluten-containing foods from your diet for a month and see how you feel. If it gets better, perhaps the health problems are due to celiac disease.
A disease we didn’t know about
Hypersensitivity to gluten is called celiac disease. It is both congenital and acquired. This disease began to be diagnosed 70 years ago, but a big breakthrough in its study has not yet been made: there was no cure for celiac disease, and there is no, only a lifelong exclusion from the diet of gluten. And this despite the fact that since then they have become four times more likely to get sick! Moreover, not every doctor is able to accurately diagnose. A person feels bad and, trying to find the reasons, runs around to specialists, not even suspecting that the cause of his illness is gluten intolerance.
SYMPTOMS
indigestion, cramps, pain in the abdomen; diseases of the nervous system; liver problems; hormonal disorders; anemia; depression, mood swings; muscle pain; numbness of the legs; metabolic disorders – pathological thinness or obesity; chronic fatigue, insomnia, apathy; dermatitis; frequent headaches; decreased immunity.
One third of the world’s population has some degree of gluten sensitivity. Over the past year, the incidence has increased by 1.5 times!
gluten free diet
Many modern diseases are caused by our lifestyle, in particular by what we eat. Meanwhile, even at the age of 80 it is quite possible to maintain a clear mind, cheerfulness and cheerfulness. Brain damage, memory loss – all this can be avoided if we carefully monitor what we eat. In particular, avoid gluten.
IT IS FORBIDDEN
Wheat, wheat groats, semolina, cookies, barley, oats, dryers, biscuits, bread, rye, oatmeal, oatmeal, pasta, crackers, bakery products, gingerbread. Dairy products with stabilizers: condensed milk, some yogurts, cheeses, cottage cheese curds and cottage cheese mass, ice cream. Mayonnaise, ketchups, sauces, soy sauce. Sausages, sausages, prepared minced meat. Canned vegetables and fruits with a thickener in the composition, juices, fruit drinks from concentrates. Vodka, beer, whiskey and other alcohol made from wheat , rye, oats, barley. Coffee and tea with additional flavors, instant cocoa. Sweets, chocolate, chewing gum.
Always read the ingredients! Gluten contains all products with caramel dyes E150a – E150d, E160B, food additives maltol E636, isomaltol E953, maltitol and maltitol syrup E965, mono- and diglycerides of fatty acids E471.
CAN
Rice, buckwheat, corn, millet.Porridge, baked goods and pasta made from rice, corn, buckwheat, soybean, potato and millet flour.Fresh or frozen vegetablesFresh or frozen meat, poultry, fish, seafood.All natural dairy products without stabilizers , starch and caramel colors.Apple, wine and rice vinegarCognac, brandy, rum, calvados, tequila, wine and other drinks from gluten-free raw materials.Sauces containing fillers from gluten-free cultures.Natural coffee, tea, drinks made from cocoa powder, soda without dyes , juices from fresh fruits.
There can be a lot of gluten in dry milk cereal powders for children of the first year of life! That is why it is desirable to breastfeed the baby for as long as possible, so that then immediately give natural products.
2023-06-30 07:31:00
#bread #enemy #gluten #dangerous
