Are you intolerant to gluten?
1% of the population in the United States is gluten intolerant. Many people are looking for alternative foods that do not contain gluten, such as gluten-free bread, buns, bagels and cereals. Now there are gluten free flores in cereals like brown rice, coconut and almonds which are healthy.
What is gluten in cereal flour?
Gluten is a type of protein compound found in a variety of grains, including wheat, rye, rye, and barley. Gluten contains two proteins: gliadin and glutenin. However, it is a bad reaction of the Giaadin people. When gluten in cereal flour is mixed with water, it forms a sticky cross-linked network of proteins. When water is added to the flour, it forms a dough that rises when it is baked. The word “gluten” comes from the word glue-like properties.
When the gluten in cereal flour goes into the digestive tract, it comes against the immune cells; They think it is coming from a type of foreign invader like bacteria. As a result, the immune system reacts negatively.
There is celiac disease
In people with celiac disease, the gluten in the food they eat is difficult to digest because it attacks the protein in the gluten, and it attacks the enzyme in the digestive blood cells, called tissue transglutaminase. is coming. Therefore, with people with celiac disease, gluten in cereal flour attacks the digestive system in the intestinal wall. Consequently, celiac disease is classified as an autoimmune disease.
Over time, the reaction to gluten can lead to degeneration of the intestinal wall which leads to nutrient deficiencies, such as various digestive problems, anemia, fatigue, abdominal pain, bloating and many other health concerns. If consumed.
Celiac disease affects 1% of the US population and 2% of the elderly. Over the years, celiac disease has been on the rise in North America and is increasing every year. A large portion of the U.S. population does not show symptoms and, as a result, they do not know they have the disease; However, over time, symptoms, such as abdominal pain, may appear. ause baka, and a few names bloated.
There are many people who have gluten sensitivity, but do not have celiac disease, which is called non-celiac disease. People with gluten sensitivity have no symptoms in body tissues, but many of the symptoms are similar to celiac disease, such as abdominal cramps, fatigue, diarrhea, as well as bone and joint pain. In many cases, there is no way to diagnose gluten-sensitive people; Therefore, the condition is difficult to diagnose. However, there are some tests that are helpful in diagnosing gluten sensitivity, such as blood tests or finding antibodies in stool samples. Also, some people have the HLA-DQ2 and HLA-DQ8 genes that can cause people to be sensitive to gluten. Another way to diagnose gluten sensitivity is to not eat gluten-containing foods for 30 days, then go back to gluten to see if there are any symptoms.
The effects of gluten on the brain
There are other ways that gluten affects you besides the intestinal tract, but also the brain. In many cases it has been found that gluten can cause neurological disorders, resulting from gluten intolerance, which is called gluten sensitive idiopathic neuropathy. One of the gluten-free neurological brain disorders is cerebellar ataxia, a disease of the brain that affects balance coordination, movement and speaking clearly.
Studies have found cases of ataxia associated with gluten ataxia, a gluten-free substance that permanently damages the brain. The cerebellum, a part of the brain that is important for motor function. Numerous studies have shown that gluten-free foods in cereal flour can improve brain function as well as digestive function. If you think you have any symptoms related to gluten consumption, see your doctor and get tested.