Many people have being asking whether gluten affects their health in any way. This article explains why gluten may be bad for you, what dangers can it bring and how to avoid it.
When bakers makes a dough, that bond creates an elastic membrane, which is what gives pizza that chewy and delicious texture. Also, gluten traps carbon dioxide, which is basically gives the volume to the loaf, making it look and taste yummy.
Gluten does not exist by its own. Furthermore, wheat free food does not mean it is a gluten free food.
What foods are high in gluten?
Gluten is mostly can be found in the consistence of such products as:
- Flavored beverages that contain cereals.
- Marinades, some spices and salad dressings
- Some cooking oils. Olive oil, soybean and palm oil.
- Dried beans and legumes.
- Plain and brown rice.
- Flavored milk and yogurt.
- Beer, ale, porter, stout (usually barley)
- Bread, cakes and pies
- Bulgur, cereals
- Candies, cookies and crackers
What does gluten free mean?
Naturally many products are gluten free; that simply means the food that is safe for gluten sensitive people.
Some of examples of safe products are listed below:
- Bean flour from dried beans, soy flour, arrow flour, and also corn flour.
- Buckwheat, amaranth, quinoa, millet
- Leafy greens and lettuces, collards, spinach, broccoli, kale, chard, cabbage, onions, brussels sprouts, artichoke, celery, bok choy, asparagus, garlic, scallions, ginger.
- Potato, which is also a great the source of vitamins and minerals.
- Guar gumo which is obtained from guar seed.
- Whole eggs
- Wild fish, shellfish and mollusks
- Grass-fed meat, fowl, poultry, and pork
- Avocado, bell peppers, cucumber, tomato, zucchini, squash, pumpkin, eggplant
- Cheese (except for blue cheeses)
If you are sensitive to gluten, you may need to absolutely avoid ketchup, however, you can probably still enjoy horseradish, salsa and mustard. Read the labels carefully first, or contact the manufacturer to obtain more clarified information on the ingredients.
What is wrong with gluten?
In fact, gluten is not dangerous for people, who does not have celiac disease. Although, gluten does not provide any essential nutrients, and it does effect the health of human beings in many different ways, indeed.
On the other hand, for people with celiac disease or gluten intolerance, it is really bad and dangerous. In bodies of the people that have such problem, gluten triggers and immune response, and even a small amount of gluten consumed can damage the lining of the small intestine and leads to different health problems like infertility, nerve damage, bone problems, etc.
Moreover, some studies show that consuming too much of a gluten for any person may lead to diseases like:
- Celiac disease, or coeliac disease which is caused by the injection of gluten in individuals who are open or sensitive to it.
- Schizophrenia. It was noticed that this disease symptoms are reduced when gluten is reduced from the patient`s diet.
- Fibromyalgia. Fibromyalgia is a disorder that is characterized by musculoskeletal pain, fatigue, bad sleep, memory and mood issues.
- Endometriosis and chronic pelvic pain. The studies have calculated the effects of a GF diet in patients with endometriosis and chronic pelvic pain. Both evaluations have claimed an improvement in pain scores after implementation of GF diet for six and twelve months respectively.
How long has gluten been around? When gluten intolerance and Coeliac disease was discovered? Is it a real disease?
Do you also think that “gluten free” became very popular all of a sudden. In fact, it is one of the most heavily consumed proteins on earth, and people have been eating it for eeeever. Even several years ago no one would even think about gluten.
Then, in August, 2011, an american cardiologist, William Davis published an amazing book “Wheat Belly”, where he explains why gluten is so bad for your health, he compares it to a poison. Davis blames gluten for asthma, arthritis, schizophrenia and more. Then, a neurologist David Perlmutter supported Davis’s statements in his work “Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar – Your Brain’s Silent Killers“.
Coeliac, or as many people call it – celiac disease, was discovered though all the way back in 1940 by doctor Willem Dicke, who proved the effect of wheat to human health. The word “coeliac” from greek language means “suffering in the bowels”.
Nowadays, about 35% of adults in America are trying to exclude gluten from their diets.
How do I know if I’m gluten intolerant?
If you feel fatigue, headaches, nausea or if you suffer from constipation after you consume certain foods, you are likely to be sensitive to gluten.
Also, bloating is one of the symptoms of gluten intolerance, as well as abdominal pain. Other symptoms include muscle pain, diarrhea, anemia, depression and anxiety.
Elimination of certain products in your diet and watching your body reactions used to be the only way to check if you have celiac disease (an immune reaction to eating gluten). However nowadays, this disease can be identified with a blood test. The test can be done to find antibodies that act against protein, that are called tissue transglutaminase.
Pay attention to how your body reacts to foods that you consume. Eat what makes you feel good, beautiful and healthy. 😉