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Eating habits can put our health at riskand this is a fact that not only implies eating in a healthy and balanced way.
Eating a diet that provides our body with all the essential nutrients to function optimally is important, however we must keep in mind that Each organism has particular needs.
The powerful vitamin of the Sun
It is possible, for example, that due to disorders or allergies it is advisable for us to avoid certain foods on an individual basis because They cause adverse reactions and symptoms in our body.. This is what happens with gluten.
Gluten is, today, a term that is as recognized as it is disconcerting for many. Some people can consume it without major problems, while in others it can cause unpleasant symptoms ranging from moderate to severe.
It is therefore advisable to be attentive to the signs of discomfort in our body and also know what this component is, who can and cannot consume it and what foods it is found in, among other essential issues.
What is gluten?
Gluten is a type of protein called prolamin which is responsible for the texture of some foods: it provides elasticity and sponginess, maintains humidity, and facilitates the fermentation processes.
It is found in the seeds of certain cerealsincluding wheat, malt, barley, rye, spelled, triticale and some varieties of oats, but it is also frequently used as an additive in some processed foods due to its characteristic properties despite not providing notable nutritional value. .
The body of some people cannot fully digest this protein because it detects gluten protein fragments as toxic, activating an immune system response that generates an adverse reaction.
Foods containing gluten
Foods containing gluten, therefore, are mainly related to the mentioned cereals and their derivatives.
Bakery products, pasta, seitan, beer, soy sauce and couscous are some of the commonly consumed foods that usually contain gluten.
On the other hand, some foods that They do not contain gluten in their natural form, they could have added gluten as a thickener or stabilizer, as occurs with some sauces, broths and broths or chips, among others.
Symptoms and conditions
Gluten intolerances can cause very variable symptoms depending on the specific condition that the individual suffers from, from digestive, skin, neurological problems and other types of signs.
According to Federation of Celiac Associations of Spain (FACE) Gluten can cause the following pathologies:
Celiac disease (CD): a serious autoimmune disease that occurs in genetically predisposed individuals, causing intestinal damage and presenting symptoms such as headache, diarrhea, gas and bloating, fatigue, dermatitis, weight loss or osteoporosis. Non-celiac people with gluten sensitivity: Most of its symptoms are intestinal and coincide with those of celiac disease, but they disappear after several hours or days, without producing long-term complications. Wheat allergy: Like other severe allergies, wheat allergy can be severe and fatal because it causes anaphylaxis, with symptoms that can affect breathing or cause loss of consciousness. In addition, it can cause vomiting, itching and hives. This reaction is caused by the immune system. However, this allergy does not usually cause associated diseases or long-term complications.
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Currently the only treatment available against these pathologies is to follow a gluten-free diet.
Beyond people who suffer from these allergies or intolerances, the consumption of gluten is completely safe and the studies carried out to date do not suggest that excluding gluten from the diet has medical benefits.
It must also be taken into account that the symptoms of these diseases are shared with a large number of pathologies with which they could be confused, and that certain medical tests are needed to obtain a diagnosis.
CERTIFIED “gluten-free” products
The growing awareness of gluten intolerance has caused the rapid development of a market which just a few years ago was very limited: that of foods produced specifically without gluten.
The number and variety of options available has increased exponentially, making it easier for those who suffer from celiac disease or gluten allergy to follow their strict diet with products that are currently more accessible.
Starch can be separated from gluten by a process called “wet milling”, resulting in a wheat starch that is suitable for celiacs and gluten intolerants.
Products that are prepared to be consumed by people intolerant to gluten are marked with a label that classifies them as a “gluten-free” product. However, this does not guarantee the absence of this protein but rather means that it contains a small amount that will not generate serious adverse reactions to the vast majority of people with intolerance.
This maximum amount will depend on the regulations of each country, but is usually a maximum of 20ppm (parts per million) of gluten per product.
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