Press ESC to close

305 0

We talk about gluten in depth

Gluten is increasingly consumed globally, but specifically in Spain it is one of the countries where it is consumed the most. With the increase in their consumption there have also been increasing intolerances or problems with gluten, to the point that we can find a large number of products for people with coeliac disease in supermarkets, bakeries, restaurants, etc…

In this sense there is a small controversy among people who consider that everything should be avoided because it is harmful to health, while other people say that it should not be avoided if you are not allergic as this could lead to problems. Let’s see if we can clarify these views a little throughout the article.

Gluten

Before entering into the debate we need to know exactly what gluten is and where we can find it.

Gluten is called various proteins present in a large number of cereals such as wheat, spelt, rye, barley, etc. Of all the cereals we can find, without a doubt the one that has the greatest role in our diet is wheat. Its global collection exceeds 500 million tons and is harvested throughout the planet.

The principle of its consumption was established with the agricultural revolution about 10 thousand years ago. The process of agriculture was spreading and humanity was no longer nomadic and settling in areas. Agriculture brought many advantages such as being able to store the crop for those times when they would almost not obtain sustenance. At the same time, it meant a change in eating habits since much more was consumed than what was grown and therefore the diet became more monotonous.

Scientific studies show that compared to hunter-gatherers who preceded farmers, the latter had a certain deficit in terms of their health. Archaeological samples speak of enamel defects, iron deficiency anemia, bone lesions, reduced average height, lower life expectancy, etc. all due to a nutritional problem.

Gluten composition

We have commented that there are several proteins found in cereals, these proteins are:

Alpha gliadin

The best known when we talk about gluten and the main protein of wheat (about half of the wheat protein is Alpha gliadin)

Antibodies to this protein are usually the highest in cases of celiac disease and also in those of gluten sensitivity and wheat allergies. In addition, autism spectrum disorder are related.

Omega gliadin

Another protein of the gliadin type, such as the previous one, and which is associated in addition to pathologies related to celiac disease, exercise-induced anaphylaxis and wheat allergy.

Glutenin

Another of the majority proteins of wheat. Their antibodies are usually located in people with dermatitis herpetiformis. This protein generates cross reactions with elastin that contains our skin so this reaction arises in the skin.

Agglutenin of wheat germ

It is a lectin that can bind to many cells and tissue antigens. It harms our body by intervening with digestive enzymes and interfering in their function.

Gluteomorphine and prodinorphine

They’re opioid peptides. The first arises from poor digestion of gliadin, while the second is ingested directly. Both interfere with the receptors with endogenous endorphins and are therefore associated with painful syndromes and autism spectrum pathologies.

Gliadin transglutaminase complexes

They are enzymes that bind to gliadin by adhering to the intestinal wall, where they can activate a response of our immune system. This whole process provokes inflammation and can lead to the emergence of permeable intestine.

Phytates

It is one of the components of wheat that most affects our body. These substances, which are not proteins, can block the absorption of essential nutrients such as minerals.

You may be interested in:

  • Keeping our gut healthy is to protect the health of our whole body
  • The relationship between our intestinal health and Alzheimer

How does this affect if we do not suffer from any gluten-related pathology?

The human being, or rather the human digestive system, is unable to degrade gluten. Most people can tolerate and remove this substance from the organism but it can not be fully digested.

In addition, gluten, due to its content in indigestible peptides, can be perceived by the body as an invasion and alert our immune system. This does not have to evolve into a disease, but it produces an inflammation in our body. This inflammation of the organism can lead to intestinal permeability, as we have already seen above.

Gluten can cause pain in people who have some kind of digestive discomfort without being celiac or have gluten sensitivity.

Our appetite increases with gluten consumption as the opiate substances they contain are stimulants and cause eating more than we need. In addition, to increase appetite, it has metabolic effects that favor obesity. It is a response of our body to what it considers an invasion (by increasing our intestinal permeability), and therefore our body enters a state of emergency and slows down metabolism to save energy.

You may be interested in: Autoimmune hypothyroidism or Hashimoto

What foods contain gluten or cross reactions to gluten?

We understand by cross-reactions that when a person is intolerant or sensitive to gluten and removes it from the diet, other foods may also generate certain similar symptoms.

The list of foods containing gluten can be very extensive, from pasta, sweets, sauces, beer to capsule coffee. To avoid it it is best to consume food in its most natural state possible, escape from pre-cooked and ultra-processed ones. In addition to of course avoid cereals that are those that contain gluten mainly.

What can be consumed instead of gluten?

If you do not want to leave without more consuming the type of foods that contain gluten (pasta, bread, biscuits, etc.) and you prefer to replace them with the same type of food but gluten-free, there are many gluten-free products on the market such as flour (almond, coconut, etc.), certain starches, opt for pasta made with vegetables (zucchini spaguettis, sweet potato or sweet potato)

Helpful?, please rate!
[Total: 0 Average: 0]

Leave us your comment