The Benefit Of Gluten Free Diet
Gluten, probably derived from one of its two proteins, glutenin, and prolamin, and being a synthesis of these two proteins, serves mostly as a binder to flour, allowing it to confer elasticity to bread and serving as “glue” so that products using it will not come off during cooking. Gluten is a protein found in some cereals, such as wheat, rye, and barley. Gluten gives the products (like bread for example) a soft texture and gives them an elastic quality. It is therefore essential for the manufacture of bakery products. This protein is the only one present in food that is not fully digested. It is indigestible due to its odd composition of amino acids proline and glutamine.
This diet excluding wheat, barley, oats, and rye is not very simple to implement because it often involves changing well-anchored food habits. It is necessary to cook simply with natural foods (not industrially prepared) and to highlight what is allowed instead of reasoning in terms of forbidden food. Wheat flour contains not only all the bread and pastries but also many other prepared meals (as binders for sauces). Gluten is used as an additive in most processed products: soy sauce, ready-to-use industrial sauces, cold cuts or sweets. To reduce or eliminate gluten from your diet, your choices must, therefore, be directed to raw foods (fruits, vegetables, meat, fish, dairy, etc.) that you cook yourself, to control its composition.
Symptoms Of Gluten Intolerance
It is quite common that people have digestive and health problems by eating wheat or gluten. Present mainly in wheat, barley, and rye; intolerance can result in a number of different symptoms. The consumption of gluten can lead to an allergic-type reaction. The body will produce anarchic antibodies that gradually damage the intestinal mucosa. Gluten sensitivity or intolerance is a chronic inflammatory disease of the small intestine that causes a person to react after ingestion of gluten, a protein found in wheat, barley, and rye.
Digestive disorders, anemia, and chronic fatigue, as well as stunted growth in children, are the major symptoms of gluten intolerance. But the signs are sometimes not very specific and discrete (abdominal pain, asthenia, joint or muscular pains, etc.); intolerance is then difficult to diagnose. Symptoms vary from person to person and may include gastrointestinal problems, joint pain, fatigue and depression, chronic diarrhea or constipation, abdominal pain, gas and bloating, weight loss, tiredness, and irritability, etc. For those who have difficulty digesting it (gluten intolerance or celiac disease), it is, therefore, essential to adopt gluten-free food, because the absorption of gluten causes significant digestive disorders.
Here are 100% gluten-free foods:
- Fresh fruit such as apples, oranges, grapes, bananas, grapefruit, pears, and fresh vegetables, uncooked, bought raw.
- Potato, sweet potato, yam do not contain gluten and are a good alternative to pasta.
- Raw meat and fish are gluten-free, but beware of bread, sauce, marinated, etc., which usually contain them.
- Basic dairy products are also safe: yogurt, white cheese, milk, traditional ripened cheeses (camembert, county, etc.). On the other hand, melted cheese spreads, and entremets often contains gluten.
- Oil, butter, sugar, honey, and jam are devoid of gluten.
The Health Benefits Of Gluten-Free Diet
In addition to people with celiac disease, there are other medical conditions whose gluten-free diet is beneficial. These advantages include:
- Whether athletic or not, individuals who suppress gluten often feel better and more physically fit. They are also more resistant to epidemic diseases.
- A better digestion, and therefore a flatter belly
- A significant reduction in digestive disorders (stomach pain, bloating, flatulence, diarrhea …)
- A stronger immune system, more resistant against inflammations, migraines but also joint pain
- A renewed energy and vitality, accompanied by a reduction in depressive states
- Improved skin texture with a brighter complexion
- A decrease in water retention
- Weight loss (this is not systematic, but it is often the case)
Effects Of Gluten Diet
Why are so many people addicted to cereals and bread containing gluten? Beyond the addictive effect, our eating habits, our perception of food and our taste are perfectly conditioned since our youngest age. This is how we persist in the mistake of eating the same foods throughout our lives, without wondering if these foods are suitable for our digestive system. Gluten contains complex proteins that are difficult to digest because we do not have the enzymes necessary to break down these large molecules.
Our digestive tract does not have the proper enzymes to digest gluten. Consequently, our stomach must produce acids which can cause a digestive slowness, a significant inconvenience in sportsmen. Moreover, its consistency can block the movements of the intestine and cause bloating, diarrhea and constipation. Finally, gluten would affect performance by promoting the storage of glucose as fat.
Why Is Gluten Used In Processed Foods?
Manufacturers add as much gluten to processed foods (prepared meals, bread, etc.) only because gluten is known to increase our production of ghrelin (appetite stimulating hormone). Also, gluten like all other cereals acts by decreasing our resistance to leptin (hormone promoting satiety). The more you eat processed foods containing gluten (such as white meals), the more likely you will be to suffer from food complications and all the illnesses associated with it. Always focus on full cereals that will increase satiety, even if this type of food is not a sustainable alternative to promote full health.
Gluten-Free Diet Improves Fitness Performance
Digestion is a major energy consuming. This is why so many athletes seek to lighten their diet to keep optimal energy. Since gluten is very difficult to digest, there is no doubt that removing it completely from its diet amounts to saving a vital energy that can be reserved for physical exertion. A gluten-free diet could increase metabolism, improve insulin sensitivity, facilitate the use of glucose and thus improve the entry of nutrients into cells.
Today, the only treatment for celiac disease is a gluten-free diet but it is difficult to avoid any trace of wheat, barley, rye and other gluten food because these are hidden in virtually all foods, from beer to pastries. People allergic to wheat and those with gluten intolerance, whether you have been diagnosed or have not checked, are the individuals who will benefit dramatically from a gluten free diet. Try it for 30 days and see for yourself the difference it makes.
Take advantage of the benefit of a gluten free diet today and start enjoying a happier and healthier life. You will find it to be easier than you think. Follow us and learn. Follow us and start feeling better.