Gluten: Is it really that harmful?

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Gluten: Is it really that harmful?

It is increasingly common to see headlines such as "Gluten is the enemy number one", "Gluten-free is healthy", and "Gluten-free diet - magic cure for all diseases".. Gluten has recently been deemed an extremely undesirable ingredient, so today you can even find cosmetics without gluten!

It is hard not to wonder why this is suddenly the case. Are pomodoros a dietary fad or a global trend? What is the truth? Do you support gluten or oppose it? First of all, doctors recommend gluten-free diets only in two circumstances.

In addition to celiac disease, we will discuss gluten intolerance, or sensitivity, further in the text. It is not recommended that you eliminate gluten on your own and that you follow a gluten-free diet if you are sensitive to gluten.

Furthermore, numerous studies indicate that this type of diet does absolutely nothing to improve health for healthy people. The majority of people who claim to feel much better after eliminating gluten can actually attribute most of these positive changes to a complete life.

In general, they eat at home, so they prepare homemade meals, avoid most processed foods because they are harmful in themselves, play sports, and choose high-quality foods.


The first thing we need to know about gluten is where it is found.

In wheat and related grains, such as rye and barley, gluten (from the Latin gluten - glue) is a composite protein. While oats do not contain gluten in themselves, they are often contaminated with this protein because they are often grown next to wheat, and almost always processed in the same plants.

Corn and rice, however, do not contain gluten. Dough with gluten has good cohesive properties and elasticity, allowing it to rise and keep its shape. In addition, it is a great carrier for aromas and spices because of its emulsifier and stabilizer properties.

Additionally, it can be used in cosmetics, hair shampoos, and other dermatological preparations. There are approximately 18% of adults who buy gluten-free food today. In terms of how it came about, there is a lot of debate. The fact that gluten consumption is not recommended for certain health conditions is certainly true, but the number of people who follow gluten-free diets voluntarily does not match the number of people who consume gluten.

Approximately 1% of the world's population suffers from celiac disease. Gluten can damage the tiny membranes lining the small intestine in people with this disorder after just one bite. Furthermore, gastroenterologists have discovered a disorder called gluten sensitivity (gluten intolerance), which is not the same as celiac disease.

Flatulence, gas, stomach pain are similar symptoms, but not equally dangerous, since small intestines are not damaged. Celiac disease is not a prerequisite for being sensitive to gluten, which affects 0.63% to 6% of the population.