Gluten is a protein that is found in the families of most cereals (wheat, rye, oats, and barley). In dry form, it is colorless and tasteless, but with the addition of water it becomes grayish and textures reminiscent of glue. It is because of gluten, flour mixed with water, is transformed into a flexible and elastic dough, which has great importance in the bakery industry.
Gluten is bad for the body
Recent scientific studies, clinical trials, feedback of known nutritionists, and ordinary people, who have renounced gluten, say that gluten is a kind of poison for our body. It is the source of obesity and many incurable diseases.
Today’s wheat has much more gluten in it
From the middle of the 20th century, the incidence of celiac disease has increased. And this phenomenon can be easily explained since wheat has been genetically modified to contain a larger amount of gluten. Head of Research Professor Donald Kasarda notes that in United genetically modified wheat is being grown more than 50 years, and thus the level of gluten in it increased.
Gluten intolerance affects many people
7% of the world population has gluten intolerance, which is also called hypersensitivity to gluten. Symptoms of this disease are headaches, abdominal pain, pruritus, nausea, and vomiting. And about 2% of the population has much more serious symptoms – digestive disorders, chronic fatigue, and anemia.
But still among people with “increased sensitivity to gluten” similar symptoms can be caused not by gluten. In contrast, research in 2013 showed that the exclusion from the diet of a wide range of products – including fructose and fiber contained in bananas, asparagus, and wheat – can normalization same symptoms that “gluten sensitivity” has.
Refusal to eat gluten helps to lose weight
Reception of gluten in large quantities leads to the destruction of the intestinal mucosa, which in turn, prevents the proper digestion and absorption of nutrients. The body can not completely absorb our food and puts it in fat folds.
To people, with a violation of the food intake, consumption of gluten causes diarrhea, cramps and bloating. And it leads to weight loss among adults and delayed growth and development of children.
Refusal to consume gluten increases vitality
People who refuse to consume gluten, a few weeks later feel much more energetic and cheerful. Such conclusions made 80% of people who refused from receiving the gluten for three months during a scientific experiment in the state of Minnesota.In general, avoidance of gluten consumption positively affects the health of any person, especially if he or she has increased sensitivity to gluten.