Gluten is a protein complex that enters the structure of many cereals (wheat, barley, rye).
Many people believe that gluten is bad for everyone. There is no scientific evidence to indicate that a healthy person suffers from the consumption of products containing gluten. However, people with some diseases need to be careful when it comes to eating foods that contain gluten.
Gluten in celiac disease is 100% forbidden!
Doctor Adrian Copcea, primary doctor for diabetes, nutrition, metabolic diseases, talks on his Facebook page about the category of people who should not consume gluten at all, those with celiac disease. This is an autoimmune disorder that is triggered when gluten is consumed.
The gluten in celiac disease it is forbidden 100%!
There is no room for any kind of discussion, negotiation. Gluten is actually a very dangerous ingredient in this situation. But not gluten in general, and gluten-free models for health benefits have no scientific evidence in anything other than celiac disease. There are different modern theories, there are different attempts to make a gluten-free diet a theoretically “less challenging” diet with immunity in autoimmune diseases, but these interventions are, as I explained another time, experimental. On the other hand, there is no problem for someone to eat gluten-free, since gluten is not an essential nutrient. It may very well be missing, no harm done. But to eat some meals with gluten and to have a certain dish at a certain gluten-free meal… it means nothing but fad. The gluten-free diet is either gluten-free or not gluten-free, it is exactly the “all or nothing” type of intervention. Yes, there are discussions related to a possible “non-celiac sensitivity to gluten”, a long discussion that did not go far. And I’m sure that there will be different comments (I can think of at least two people) with different subclinical arguments for some aspects of gluten, an interesting theoretical discussion but, for now, that can only be completed in possible diets with a “trial” label . With high-level medical evidence so far for the gluten-free diet, we only have celiac disease = gluten intolerance. And related to gluten and diabetes, it’s just a coincidence that gluten starts with “glu”, which is the root of several words in the field of diabetes: “glucose”, “glycide”, but it’s just a coincidence (actually “glu” from gluten comes from “to stick”, exactly like glue, superglue, gluten has the role of “glue” in preparations), in addition, gluten is a protein, proteins do not cause problems in diabetes”, explains Dr. Adrian Copcea.
See also: Celiac disease: the symptoms that highlight it. What can be the treatment
2024-02-01 06:47:17
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