No gluten: Is gluten really unhealthy?
Gluten-free foods are trendy. Not only people who suffer from intolerance, but many healthy people resort to it. But is gluten protein really unhealthy? The expert explains to whom such food is meaningful and who can ignore the gluten-free waves.
Avoid residues of foods containing gluten
According to health specialists, about one percent of German population suffer from glutena (celiac disease) intolerance. Therapy is currently unavailable. It can only help with the strict Glutenverzichtu. Supermarkets now have a large assortment of gluten-free products. Even healthy people often resort to it. But gluten-free foods are not healthy for everyone.
More sugar and fats and fewer fibers
Gluten, gluten-free protein found in the grain of some grains, such as wheat, rye, barley and pie, is criticized.
Sometimes it is claimed that gluten is sour and responsive to contemporary illnesses such as diabetes.
Many abstain from foods containing gluten because they think it's healthy.
"But such general statements are not correct," said prof. Stephan Vavricka in a presentation that was held within the range of knowledge of the Center for Integrative Human Physiology of the University of Zurich (UZH).
Since you are eating uncooked food, you eat more sugar and fat and fewer fibers, as explained in the UZH statement.
Gluten-free foods can harm your health
In addition, gluten-free foods lead to faster glucose intake because they are typically less fibrous.
Some health specialists even warn of the health benefits of a gluten-free baby.
For example, US researchers have found that such nutrition significantly increases the risk of diabetes.
Other scientists have found that gluten-free foods can cause permanent heart damage.
People are very hygienic today
Gluten-free products are not only healthier than often expensive.
"We must be very clear that there is a huge industry behind the gluten wave, which wants to sell its expensive, gluten-free specialties," says Vavrika, an intern in medicine and gastroenterology specialist and a consultant at the Zurich University Hospital.
However, one should not ignore the fact that gluten actually causes more or less serious problems in an increasing number of people.
According to UZH, there are different explanations for this. Thus, in the last 50 years, grain cultivation has been altered with varieties containing proteins. But changing habits can also play a role. For example, today we eat very hygienic.
"We wash the dishes and hands thoroughly before eating something, as a result, we absorb soaps that absorb the mucus layer on the intestinal wall," explained Vavricko.
The intestinal wall is the interface between the environment and the human body. It serves with the absorption of nutrients and the immune system.
However, when the protective layer is dissolved, bacteria can migrate to the intestinal wall and stimulate immune system reactions.
Dangerous celiac disease
The most serious form of gluten reaction is celiac disease, an autoimmune disease affecting about one percent of the population.
Gluten consumption causes the formation of antibodies that destroy specific endogenous structures in the intestine, the so-called vile.
The wild ones are elevated cells in the intestinal cavity that are responsible for intake of food. Without these resins, nutrients can no longer properly absorb, leading to poor digestion and symptoms of deficiency.
Obesity must be closely monitored for their diet. When you eat foods rich in gluten, you experience typical symptoms such as abdominal pain, swelling and fat stool.
In order to diagnose celiac disease, a blood test is required to detect antibodies that destroy the resin. However, diagnosis is only possible if you are taking glucose.
Because as soon as you start eating gluten, the number of antibodies falls, and after a few months can not be detected.
"If you suspect you have gluten, you need to go to the doctor before the baby starts," says Vavricko.
The good news is that the intestinal cells eventually recover. Those affected can live without symptoms as long as they eat strictly uncensored diets.
Different from celiac is allergy to wheat. In this case, the immune system reacts directly to the various ingredients of wheat and is caused by poor digestion and allergic symptoms such as asthma or itching.
Is there sensitivity to gluten?
Another form of gluten reaction is the so-called gluten sensitivity. As explained in communication, it is not an autoimmune disease or allergy.
The composition of the intestinal flora and non-specific immune responses may play a role. However, experts are confusing whether the disease really exists and how it develops.
According to Vavricki, the symptoms are real. Patients often report not only digestive problems but also numerous unspecific symptoms such as headaches, tiredness or depression.
It is estimated that up to six percent of the population may be affected.
If serious diseases such as celiac disease or even tumors are excluded, it may be useful to try a glutinous diet. However, this often does not help.
Because behind the alleged gluten sensitivity, sometimes there may be incompatibility with certain fermentable sugars, so-called FODMAPs. This includes, for example, fructose or oligosaccharides, which are also found in certain foods containing gluten.
They are not properly digestible in certain individuals but are fermented by intestinal bacteria in the colon, causing gas buildup and discomfort.
"We also suspect that fermentation produces toxic toxins that can cause systemic symptoms such as headaches or difficulty concentrations," explained Vavricko.
FODMAP-poor diet can often improve the symptoms. But in such cases, dietary advice is extremely important because FODMAPs are found in many foods, especially in fruits and vegetables. It is therefore important to leave as much as needed.
Anyone who has not been hit by an affirmed intolerance could certainly forget, says Vavricko. Instead, you should be careful to eat as diverse as possible. (AD)