We have all heard about gluten and that there are certain people who cannot eat due to a doctor’s prescription (it is estimated that it is around 1% of the world’s population). But there are still many unknowns about this subject. What makes us not fully understand the global concept and what it does in our bodies.
Today we are going to answer all your questions. It is important to be clear because you probably know someone who cannot eat foods that contain it. Perhaps you have an intolerance to this ingredient and the doctor has recommended to remove it from your diet.Gluten is a protein (more precisely a glycoprotein), which in turn is also made up of two other glycoproteins, gliadin and gluteine. This protein is found in cereals: wheat, barley, rye, oats, spelt, kamut or triticale (the mixture of wheat and rye).
Its main function is to unify and give elasticity to the flour, that’s why it is used both in baking and in cooking in general, to obtain products with more consistency, volume, elasticity and sponginess.
Our organism digests and synthesizes it as with any other protein, however, some people have trouble doing so and it causes them health problems.
There are several degrees in which this glycoprotein can affect people, causing more or less health problems. Each level is given a name, such as intolerance or celiac. Therefore, these people should avoid eating foods containing gluten so that it does not cause harmful reactions to their health.
What many of us do not know is how gluten affects our bodies and how we come to develop intolerance to this glycoprotein.
Possible effects of gluten on our body:
Despite being a very nutritious protein with great benefits, it can be indigestible for some people. This happens when our body does not have the enzymes needed to digest it completely.
When this happens, it is the tiny pieces that have not been digested that cause the health problems. A healthy person does not notice discomfort when eating foods that contain this protein, perhaps a little discomfort after digestion. But people who are not able to digest it completely can develop autoimmune problems (celiac disease), allergies (as with anything else), or sensitivity problems. These are the different degrees that we have mentioned above, ordered from more to less dangerous for the one who has problems in digesting it.
Although in all three cases the consumption of this glycoprotein should be avoided, in the event of accidental ingestion, the former will have greater reactions and health problems as a result of such accidental ingestion.
The main reaction of the organism of coeliacs when trying to digest this protein is inflammation. Also the deterioration of the mucous membrane of the small intestine. The villi of the intestine help to absorb macro and micronutrients, if they deteriorate due to gluten consumption, the absorption capacity of nutrient niches is lost.
Some of the symptoms that people with allergies develop are: vomiting, diarrhoea, abdominal pain, rashes or coughing. It should be noted that this is an immediate autoimmune response, i.e. these symptoms will appear immediately after the intake of the glycoprotein.
Sensitive individuals may have symptoms of both conditions, making diagnosis more complicated.
If you notice any of these symptoms or physical discomfort after eating, it is very important to go to a health center for proper treatment. As we have seen, they are real health problems that need specific care so that they do not lead to major problems.
To prevent this from happening, as gluten is present in many foods and products, manufacturers are advised to clearly indicate on the packaging of their products whether they contain this protein. In restaurants and food stores it is advisable to ask for the list of ingredients of the dishes to be consumed. If in doubt, it is better to choose another dish of which we are 100% sure that it has no traces of this ingredient.
If you have any further questions about gluten, please consult your family doctor. He will give you the best advice according to your state of health and will help you to have a healthy diet without this glycoprotein.