Yasur-gluten-intolerance

Yoram Yasur Blume: Basics of gluten intolerance

Yoram Yasur Blume | The “gluten-free” labels are everywhere, but is that gluten is that bad? If you were a visitor from another planet who walks in a modern supermarket:

you will eventually ask about this strange substance called gluten and why it seems that everyone is avoiding it.

Annual sales of gluten-free products were estimated around $13 billion in 2015.

What is gluten?

Gluten is a protein found in certain grains (especially wheat, but also rye or malt) which allows the fungal strain to germinate.

It is a sticky substance that fulfills the function of binding the other substances. A good way to think of gluten is to imagine it like a pearl necklace.

When proteins are digested hydrochloric acid or stomach acid processes the substances.

The enzymes are responsible for peel and undo the beads that are amino acids.

Which are the basic substances and structural proteins that can’t be reduced to another.

With gluten, this process doesn’t work.

No human can digest gluten completely, since we don’t have the needed enzymes to break these peptides or amino acid chains the best way.

Which always results in inflammation.

 

Intolerance, sensitivity and Celiac Disease:

 

Some experts have suggested that gluten sensitivity and intolerance are often misdiagnosed as a wide range of diseases.

Gluten sensitivity can mask all from digestive problems to skin problems, neurological and autoimmune up.

Gluten intolerance is different from celiac disease which is not an autoimmune disease.

In celiac disease, when eating foods containing gluten the immune systems goes crazy, so that the tissues of the small intestines are damaged.

As for gluten intolerance, symptoms appear as soon as wheat or any product that has gluten is eaten.

Symptoms include stomach upset, cramps, bloating or diarrhea.

Gluten sensitivity is basically a less serious form of gluten intolerance with almost the same symptoms”.

 

Losing weight and gluten:

 

You will not lose weight automatically if you remove gluten from your diet. Not because it is “gluten-free” means it’s healthier.

Many foods that are gluten-free are made with substances such as corn syrup, unhealthy, and that raise the blood level more than white flour.

This is especially dangerous for anyone looking to lose 20, 30 or more pounds.

These meals will not activate the immune response to gluten, but are still sensitive to insulin, which causes weight gain.

Some experts  says that gluten have an impact not yet known in cravings, mood and appetite.

 

What to do?

Gluten can cause inflammation in many, but not all. Yoram Yasur Blume: “For these unfortunates, whole grains can be part of a healthy diet substitute for wheat.

Increased sensitivity to gluten is not the result of overexposure to gluten in processed foods, but rather are the result of too much sugar in our diets and too pro-inflammatory foods”.

Therefore, a healthy, balanced, fat-free diet, is the best way to grow without allergies or intolerances, as well as help to improve symptoms if they were already present.

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