Human nutrition is hard to imagine without bread. This product is used for thousands of years. However, lately, it has been increasingly heard that people refuse products made from wheat flour because of its gluten (gluten) content. What is the reason for this change in preferences? What kind of food can be made from gluten-free foods?
Healthy Eating: Common Gluten Myths
Gluten (gluten) is a complex of protein compounds capable of imparting elasticity and porous structure to baking. The greatest amount of this substance is in wheat. However, gluten is also present in other grains (rye, barley, etc.). During the heat treatment, the bread rises, and the gluten ceases to be viscous, retaining its elasticity (therefore, fresh pastries can restore shape when pressed).
Unfortunately, there are people suffering from gluten intolerance (celiac disease). And, although there are no more than one percent of them, more and more supporters of a healthy lifestyle tend to switch to gluten-free meals. This is due to the myths that surround popular gluten-free diets. Experts understand how they correspond to reality.
Products with gluten cause bloating and flatulence.
Many people choose a gluten-free diet to avoid such unpleasant symptoms as bloating and gas formation. However, as a result of the research it was proved that such manifestations are characteristic only for patients with celiac disease. In healthy people, gluten does not cause bloating.
Gluten promotes obesity
Nutritionists claim that obesity is the result of the abuse of fats and simple carbohydrates. However, bread and other pastries (regardless of gluten content) are really high in calories and should be included in moderate amounts in the diet.
Products with gluten lead to cardiovascular diseases.
To date, there is no scientific research that would confirm this theory. At the same time, people with intolerance to vegetable protein really have elevated cholesterol levels, which is fraught with diseases of the cardiovascular system.
Gluten-free meals provide more energy.
Cheerfulness – a condition that is quite difficult to accurately assess and measure. Fans of a vegetarian diet claim that plant food really gives a feeling of lightness and vigor. However, this is explained, rather, by the refusal of meat and other heavy food for digestion. At the same time, nutritionists do not urge to consume unlimited quantities of bread and sweet pastries, which are also rather difficult to digest.
What food is needed for celiac disease and gluten allergy?
To answer the question, what kind of food you need when you are intolerant to vegetable protein, you need to figure out what this disease is?
First of all, it should be noted that celiac disease is a serious autoimmune disease. Its main manifestation is inflammation of the walls of the small intestine, as a result of the consumption of products containing gluten.
Even a small amount of gluten in food can trigger a number of unpleasant symptoms:
bloating and diarrhea;
nausea and vomiting;
loss and loss of strength;
loss of appetite;
iron deficiency anemia;
problems with the absorption of vitamins and minerals.
The disease is often inherited and can occur even in young children. Therefore, in the presence of a similar ailment in the family history, it is necessary to closely monitor the reaction of the child's body to the introduction of cereals in the first feed. If celiac disease is not noticed in time, then there is a risk that the child will lag behind in growth and development.
When confirming the diagnosis, the doctor will first recommend switching to a gluten-free diet, which will help to remove unpleasant symptoms. Since today there is no cure for this disease, patients will have to completely eliminate foods with gluten from the diet.
It should be noted that in addition to celiac disease, there is also an allergy to vegetable protein. This state is in no way connected with the presence of gluten-processing enzymes, as well as with the state of the small intestinal walls.
An allergic reaction develops when even a small amount of gluten enters the body, and is accompanied by indigestion, skin rashes, headaches and (in some cases) anaphylactic shock.
Like other types of allergies, allergies to vegetable protein are very difficult to cure. To alleviate the condition can be through changes in nutrition. Doctors recommend giving up not only bread, pasta and most cereals, but also many ready-made products of sauces, sausages, breakfast cereals, sweets, etc. In addition to correcting the diet, antihistamines and multivitamin complexes can be prescribed to the patient.
Gluten-free diet: products that do not harm the body
To understand what kind of food you need for celiac disease, you must determine what can replace gluten-containing foods. Doctors and nutritionists recommend to pay attention to the following analogues of wheat flour, which will help reduce gluten consumption.
In many countries, this type of flour is the most popular. From it you can bake bread, make noodles and much more. Its advantages include not only the absence of gluten, but also the abundance of beneficial vitamins, as well as minerals.
This gluten-free product retains all the nutrients contained in buckwheat, and helps maintain body vigor. A low calorie buckwheat flour allows you to include it even in the diet losing weight. In addition, from it you can cook a lot of healthy dishes.
The benefits of chickpeas are known to all fans of healthy eating. After all, it is a source of many vitamins and minerals. And dishes prepared from chickpea flour help to improve the digestive processes, as well as help fight fatigue and energize.
Another important product for patients with celiac disease. Cake flour made of corn flour is not only tasty and low-calorie, but also very useful. Therefore, it is recommended to regularly include in the diet, even healthy people.
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