Gluten is a soluble protein compound made of two proteins: gliadin (a sticky substance that allows gluten to bind into a sticky compound, makes the dough sticky and spreads easily) and glutenin (gives the dough resistance to kneading and strength contributes to developing the structure of the dough) that is, gliadin gives it stability and glutenin elasticity. This makes the dough able to resist stretching and stretch, in turn, without tearing. This compound is found mainly in wheat, rye, oats and barley, and is responsible for the elastic consistency of the dough and the chewiness of the food produced from these grains.
There are many of us who have asked ourselves: Is it good to eat gluten or not? We also hear comments that only those who suffer from celiac disease should eliminate gluten.
But I will give you data so that you are responsible for making the decision on how you should eat.
There are many clinical studies that a diet low in gluten, but rich in fiber, positively modifies intestinal bacteria and decreases gastrointestinal discomfort such as bloating, as well as a modest weight loss. Therefore, a gluten-free diet can be useful for some people who suffer from irritable bowel syndrome, type I diabetes, high triglyceride values, among others.
For example, it may be that gluten activates the immune system in the small intestine, but in many other cases lovers of muffins, cakes, cookies and more delicacies may not be sensitive to wheat protein but to sugars that are also found in products derived from wheat and other foods, called fructans.
What happens with fructans is that the human body cannot break them down and absorb them in the small intestine, so they travel to the large intestine or colon where they are fermented by bacteria producing gas and inflammation.
I recommend that when you eat foods that contain gluten, such as a delicious plate of pasta, bread, cakes, pastries, cookies, barley, etc. and feel abdominal distention, colon inflammation, constipation or diarrhea, heartburn, poor digestion, etc. Be alert and stop eating that food that you noticed that you disliked.
The foods that contain gluten are mostly carbohydrates, it is true that the body needs carbohydrates, but we can give it carbohydrates from vegetables, fruits, sweet potatoes, pumpkins, grains, tubers such as judo, etc.
There is still a lot of discussion about whether you should eat a gluten-free diet without being celiac, but what we cannot deny is that a gluten-free diet can be beneficial for your health. For a gluten-free diet, it is better to consume fresh products (fruits, vegetables, legumes, fish) instead of ultra-processed products labeled "gluten-free", for example, pasta, cold cuts, cereals, sauces and so on. These foods will not necessarily be the healthy alternative, as they may contain a higher percentage of salt, sugar or refined flours that will harm our health.
In today's world we have diets that lead to the lowest consumption of gluten such as the keto and paleo diets, giving excellent results in many people who do it with the guidance and supervision of health specialists.
My personal experience: I made the decision to eliminate gluten from my diet and the truth is that the benefits have been extraordinary, and now there are endless natural recipes that help you not to miss gluten.
I hope this blog helps you make healthy choices for yourself.
At the Regenerative Medicine Center, we have specialists in Systemic Medicine, and thus provide you with a better quality of life. Make your appointment at 787-707575