The Positive and Negative Effects of Gluten on Body Health

Have you ever explored gluten free that isn't for diet? How does it affect people with digestive disorders and children with special needs? Then, what are the ingredients of food found gluten?

WHAT IS ACTUALLY GLUTEN?

Basically, gluten itself is special. Some types of grains are vitamins and are mineral and contain gluten. Gluten is an amorphous mixture (irregular shape) of the protein commonly contained with starch in the endosperm (including flour made from it) some cereals, especially wheat produced by crosses (triticale), ordinary wheat, rye, spelled, Kamut and barley.

The gluten content in wheat can reach 80% of the total protein in flour which consists of gliadin and glutenin proteins. Gluten will form after flour is mixed with air. High gluten, the resulting texture will be harder. Gluten contains a component of a protein called a peptide. Causes fatty people for health reasons, precisely those with celiac disease (allergic to gluten that causes immune disorders).

BENEFITS OF GLUTEN

Gluten can be used to make imitation meat for vegetarian and vegan vegetarians. The adhesive makes the dough springy, the texture is elastic and can expand because it is airtight. A lot of bread flour Found gluten, while less cake flour.

GLUTEN SIDE EFFECTS

Studies show that foods that contain vitamins and nutrients. But, some gluten-free foods elsewhere are not nutritious including calcium, B vitamins, magnesium, fiber, zinc, and iron. There are some people and children with special needs who cannot consume gluten as an immune response that damages the small intestinal wall and can only be experienced if they don't eat gluten for life.

For those who have celiac disease or gluten intolerance, consuming gluten can have side effects. Celiac disease is an autoimmune problem. Gluten intolerance can also cause other serious autoimmune diseases such as rheumatoid arthritis and Crohn's disease. The celiac immune system considers gluten as a threat to the body. When the sufferer consumes gluten, the lining of the small intestinal wall will be attacked so that the body cannot absorb the nutrients needed.

Side effects that occur in patients with celiac disease include:

• Bloated
• Stomach ache
• Diarrhea
• Decreased body weight
• In children, growth is inhibited
• Often feeling tired

Complications that may occur are:

• Iron deficiency
• Osteoporosis
• Deficiency of folate and vitamin B12
• Baby's body weight at birth is less
• The possibility of colon cancer

As for those who do not have celiac disease but are sensitive enough to gluten-containing foods (gluten intolerance), the side effects are more or less the same as celiac disease, only, without damage to the small intestine.

GLUTEN FREE FOOD DIET

Gluten-free (gluten-free) is actually intended for those who have celiac disease or those who have gluten intolerance. Then, what if you eat gluten-free food, but don't have both diseases?

For those who do not have celiac disease or gluten intolerance, gluten-free foods will not provide additional benefits compared to gluten-containing foods. Besides not providing special benefits, gluten-free food products usually have quite expensive prices.

Some researchers say that there is no evidence of gluten sensitivity in certain people. The symptoms that arise are believed to be due to the content of substances other than gluten, so the recommended gluten-free diet is not believed to benefit. However, other studies have shown that gluten sensitivity is truly real, albeit at different levels. Thus, a gluten-free diet is only beneficial for those who are sensitive to gluten.

FOOD CONTAINS GLUTEN

Foods that contain gluten are foods derived from or made from grains. Some examples of foods that contain gluten include barley, wheat, rye, some types of beer, cakes, biscuits, wafers, cereals, pasta, sauces, salad spices, soy sauce, bread, noodles, oats, vitamins or drugs that contain gluten, and various food products that are not labeled "Gluten Free".

LOW GLUTEN FOOD SOLUTIONS

There are many choices of healthy food ingredients that are gluten safe such as nuts, rice or rice, soybeans, potatoes, fish, meat, cassava, and tapioca flour. And of course vegetables and fruits. As a substitute for wheat flour and barley, choose foods made from potatoes, rice flour, and corn. If you buy packaged food, don't forget to pay attention to the label and make sure it's gluten-free.

1. Grains

To prevent gluten allergic reactions there are some certain grains that should be avoided, as stated in the Rush University Medical Center guidelines. All foods as mentioned above that contains grains, including and not limited to bread, cereal, cakes, bagels, pasta, gravies, croutons, muffins, bread crumbs, fried dough foods, biscuits, noodles, waffles, ice cream, donuts, pumpernickel and rye bread, cornbread, pretzels, rice noodles, pancake mix, spaghetti, wheat-based tortillas and other pastries, unless clearly labeled gluten-free. Many of these foods can be replaced with similar gluten-free products that are already available in most food stores.

2. Seasoning

Many common gluten-containing ingredients must be removed from the diet, unless clearly labeled gluten-free such as Worcestershire sauce, MSG, starch food, malt products, broth, barley malt, soy sauce and any salad or gravies dressing with gluten-based wheat or flour others.

3. Alcoholic beverages

Eliminate alcoholic drinks such as beer, ale, light beer, and drinks made with fermented grains. Anyone diagnosed with gluten intolerance should be careful to determine whether the body can tolerate alcoholic beverages distilled from gluten-containing grains.

4. Processed meat

Celiac Association recommends not to consume all processed meat (red meat). Sprue is one of the forms of arthritis which is accompanied by many digestive symptoms and is caused by gluten consumption. In addition to containing cancer-causing chemicals, almost all processed meats include chilled cuts of meat, liverwurst, hot dogs, sausages, bologna, pepperoni, and gluten-rich pates, because various kinds of grains are used in their manufacture.

5. Sweet Cakes and Candy

A gluten-free diet includes avoiding candy, because it may be made with flour and other substances that contain gluten. Variety of foods that need to avoid also include all products made with malt, all kind of chocolate and malt-containing chocolate candy, sherbets, ice cream, candy containing cereal extracts, and root beer.

6. Cross-contamination

When gluten-free products contact other products such as gluten-containing grains, cross-contamination will occur. This is common when processing plants use the same machine to process two types of gluten-free and gluten-free foods.

Other places that can cause cross-contamination are in the kitchen. This is most common when preparing food and using the same kitchen utensils. Use with extreme caution, for example using cutting boards only to prepare gluten-free items to avoid cross-contamination.

There are still many foods that are naturally low in gluten. These foods are nuts, some cereals, corn, fruits, vegetables, local meat, poultry, fish, milk-based foods, potatoes, and rice. Some gluten-free grains can be used as substitutes, including corn, flax, quinoa, rice, sorghum, tapioca flour, and rice. Many special products are made and labeled gluten free.

Whatever dietary choices are chosen and lived, you should consult with your doctor, nutritionist, nutritionist or therapist who understands more about the food diet.

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