Healthy nutrition is a hot topic today.Many nutritionists recommend eating foods that do not contain gluten. Next, consider what constitutes this substance, in which products it contains and how it affects the human body.
Gluten is an organic biocompound (complex protein, proteid), which is part of many cereal plants:
Содержание указанного вещества в пшенице может reach 80% of the mass of grain. The concentration of gluten (gluten) in flour causes its quality. This compound increases the elasticity and resilience of the dough, as it delays CO2formed by yeast fungi and therebyallows the dough to rise. It is known that these criteria largely determine the properties of bakery products. Nowadays, gluten is often used as a filler in the process of producing various foods. The presented protein enhances the taste, flavor of the product, makes its structure more delicate, exhibits a preservative effect.
From a chemical point of view, gluten is tasteless.plastic gray mass. Thanks to this property, flour easily turns into dough and bakery products. Gluten is a compound that contains amino acids and prosthetic (non-protein) groups.
Gluten is often used in the manufacture of the following foods:
Oddly enough, gluten is a part of a number of drinks:
Despite the widespread use of the aboveprotein, in our time are very popular gluten-free foods. On food packaging, it is often referred to as "hydrolyzed protein" or "modified starch." Health food stores have gluten-free foods (listed below). Recently, such products can be seen in some supermarkets. In prestigious restaurants, gluten-free products are an essential part of the menu.
Some people are not able to digest gluten.cereal plants. This pathology is called celiac disease. Symptoms of the disease are recorded in both adults and children. With inflammation of the intestinal mucosa, the absorption of milk sugar (lactose) is disturbed, and lactase activity decreases.
Even minimal doses of gluten can trigger the development of diarrhea or constipation. Celiac disease itself can cause a number of complications:
Given the entire list of diseases, it is not surprising that many are looking for information on which products do not have gluten.
The analysis of statistical data indicates that75% of children diagnosed with celiac disease are overweight or obese. The main signs of pathology are associated with impaired functioning of the digestive system. Symptoms of the disease change with age. Babies have the following symptoms:
Older children have the following symptoms:
If you or your child has celiac disease,You should not panic, because you can solve this problem even without the use of drugs. Gluten free foods are the right solution. There are companies specializing in the production of gluten-free products: Dr. Shar (Italy), Finax (Sweden), Glutano (Germany), Moilas (Finland).
In our time, you can easily buygluten-free products, Moscow is a leader in this respect. Such products can be purchased online or in specialized stores. The prices for gluten-free and lactose-free products are somewhat higher compared to “ordinary” products, but there is no alternative for people with celiac disease, except to cook everything at home. Please note that all such products are labeled accordingly. The gluten-free grocery store offers a wide range of high-quality food. The choice is yours, watch your health. Before you buy gluten-free products, carefully examine their composition. The lists offered by the trade networks can be called into question, as the production technology is constantly changing.
Многие спрашивают о том, какие лучше употреблять non-gluten products. The list of such goods is quite wide, so each person can choose for himself the list of products that are most suitable for him. Choosing a gluten-free diet, remember that your diet should be varied, do not limit yourself to 2-3 foods (for example, beets, rice and potatoes). Gluten free foods are the basis of your nutrition. Make sure that the diet must include fruits, fish, eggs, meat, vegetables, oil.
To achieve the desired result, you must adhere to the following rules:
All products listed below are not pure.contain gluten, so people with a diagnosis of celiac disease (gluten entropy) can safely include them in their diets. Below are the most popular gluten free products. Their list is:
In order to determine if there is gluten inproducts, you can spend one simple qualitative reaction to the presence of this substance. Experimental studies have shown that gluten in the process of interaction with a solution of iodine changes its color to black or purple. However, the exception in this case is potatoes and rice. In these plants, gluten is absent, but when interacting with iodine, their color also changes, which is associated with a high content of starch in their tissues.
To diagnose celiac disease, the patient will have to undergo the following procedures:
If you exclude foods from the diet for a couple of dayswithout gluten, you can determine if you have problems with its transformation in the body. The subsequent return to the diet of wheat products will be revealing. Intestinal microflora will take at least two weeks for partial recovery. If returning to a normal diet with a gluten content provokes discomfort and problems with digestion - you most likely do not tolerate gluten.
Gluten binds to specificcell receptors, interacts with interepithelial lymphocytes and lymphocytes of the lamina propria of the small intestinal mucosa. The resulting antibodies and lymphokines damage enterocytes. As a result of the destructive effect of gliadin on the mucous membrane, it atrophies and is infiltrated by immunocompetent cells. Further, on the background of atrophy, crypt hyperplasia develops, which provokes the development of malabsorption.
The main signs of pathology are associated with dysfunction.digestive system - intestinal flatulence, diarrhea, constipation, etc. In chronic forms of the disease, the stool becomes pale and frothy. The secondary symptoms include a decrease in immunoresistance, a general deterioration in the metabolism of substances and a decrease in efficiency. Given the weak expression of characteristic signs, the diagnosis of pathology is difficult, so most patients are not even aware that they have problems with the hydrolysis of gluten.
Гиперчувствительность к глютену сохраняется на lifelong. The prognosis for patients with celiac disease, amenable to diet therapy, is favorable. With the development of resistance to therapy, it worsens significantly. With a gluten-free diet, life expectancy is increased. If it is not observed, the mortality rate is approximately 30%.
Therapies are aimed at restoringbowel function and normalization of body weight. A key place in the treatment of gluten entropy is the gluten-free diet. If necessary, the patient is prescribed medications: iron preparations, vitamins, hormones, folic acid, calcium, saline solutions.
The absence of positive dynamics with the exceptiongluten from the diet for 3 months indicates that the diet is not fully observed, with irregularities, or there are concomitant pathologies (lymphoma of the small intestine, giardiasis, Addison’s disease, disaccharidase deficiency, ulcerative unite, deficiency of mineral elements in the diet: Ca , Fe, Mg). In such cases, additional diagnostic measures are carried out to identify these conditions.
Specific measures of primary preventionthe disease does not exist. Secondary prevention of the progression of celiac disease and the development of complications is impeccable adherence to the gluten-free diet. Women with celiac disease who are planning a pregnancy should be aware of the high probability of miscarriages and the risk of having a baby with congenital malformations.
