How to cause allergies to flowers. Symptoms of flower allergy in adults
Many people, hearing this name, often confuse it with monosodium glutamate (flavor enhancer), added to bouillon cubes, seasonings, sauces and other food products; in fact, gluten is vegetable protein(gluten). Gluten is contained in grain crops such as wheat, rye, oats, barley and products made on their basis, i.e. flour and flour products, porridge, pasta, confectionery and other food products.
|
Product name |
|
| Wheat | |
| Rye | |
| Barley | |
| Oats | |
| Bakery products | |
| Pasta | |
| Semolina | |
| Hercules, Oatmeal | |
| Wheat cereal | |
| Biscuits |
From 20 to 40% |
| Cookie | |
| Gingerbread | |
| Candies | |
| Chocolate | |
| Drying |
From 20 to 50% |
| Crackers |
From 10% and above |
| Bread |
From 20% and above |
| Ice cream | |
| Yogurt | |
| Cheese and curd mass | |
| Powdered milk | |
| Condensed milk | |
| Mayonnaise | |
| Cheeses | |
| Sausage and sausage products |
The quality of flour depends precisely on the amount of gluten it contains, wheat flour the highest grade must contain at least 30% gluten, the first grade - less than 28, the second grade - 25, wallpaper - 20%. You can determine whether flour contains gluten (gluten) very simply: you need to take 25 grams of flour and 12.5 mg of water, knead the dough, after 20 minutes wash the starch in water, do this until the water is clear. Since gluten does not dissolve in water, after this procedure only gluten will remain in the dough. pure form. It is squeezed out and weighed. The quality of gluten (gluten) can be determined by its firmness and elasticity, extensibility, and color. As a rule, gluten of excellent quality is light yellow. Dark gluten indicates the low quality of the flour from which it is obtained. Strong gluten has good elasticity and elasticity - its elongation does not exceed 20 cm. Weak (bad) gluten can stretch up to 80 cm.
The harm and benefits of gluten
At its core, gluten is a variety of amino acids (arginine, histidine, lysine, tyrosine, tryptophan, alanine, phenylalanine, cystine, methionine, serine, threonine, leucine, isoleucine, valine, glutamine and aspartic acid, glycocol, proline), gliadin and glutenin proteins, several types of peptides.
And all these substances are vital for our body, since scientists have proven that if gluten is not present in sufficient quantities in human food, this leads to indigestibility important vitamins and microelements.
Refusal of foods containing gluten leads to a deficiency of B vitamins, calcium and iron in the body. Gluten is harmful to the human body only if he is sick with a disease such as celiac disease - this is when the intestines are not able to properly perform absorption functions, resulting in inflammation and structural damage to the mucous membrane. But this disease is very rare, affecting about 1% of people. Very often infants are gluten intolerant. Simple gluten intolerance differs from celiac disease in that the body is simply unable to digest gluten, and immune system does not damage walls small intestine. So it all ends like this unpleasant problems, like bloating and some others. Symptoms of gluten intolerance:
- depression, anxiety;
- peripheral neuropathy;
- osteoparosis and osteopenia;
- dermatitis, skin rash;
- stomatitis;
- numbness of the legs;
- joint pain;
- lack of vitamins;
- anemia that does not respond to iron therapy;
- foul-smelling stool;
- liver problems;
- Constipation or chronic diarrhea;
- bloating and abdominal pain.
If there is any suspicion of celiac disease or gluten intolerance, you should consult a doctor and undergo a DNA test for carriers of genes sensitive to gluten and celiac enteropathy. Gluten is also harmful to people with gluten allergies, phenylketonuria (a protein metabolism disorder), and autism.
Gluten intolerance test at home
Initially, if you notice any of the symptoms described above after eating foods that contain gluten, you can do a test at home. A home test consists of comparing and recording how you feel when eating foods containing gluten and foods without it. If none of the symptoms described above occur when consuming gluten-free foods, then DNA testing in a hospital is completely unjustified. But if you have stomach problems, then you should try eliminating gluten from your diet for a couple of weeks. It is necessary to make daily notes about digestion in a condition monitoring notebook. After a couple of weeks, you need to reintroduce gluten-containing foods into your diet for 2 weeks. The notes in the notebook for this period will be the most valuable. Typically, when a patient reintroduces gluten into their diet, digestive problems increase. Thus, if you feel better by eliminating gluten from your diet, you should:
- consult a doctor;
- conduct laboratory medical tests;
- exclude foods from the diet that contain gluten (as recommended by a nutritionist in accordance with laboratory tests).
Gluten-free diet
The daily norm (recommended by nutritionists) for gluten intolerance in Russia is less than 50 grams, and in Europe it is even less - up to 20 grams per day. With a gluten-free diet, the consumption of some foods is strictly prohibited, others may be classified as dangerous, and others can be consumed without fear. The following table will help you figure out which foods you can eat and which you shouldn’t.
Allowed and prohibited foods on a gluten-free diet
| Prohibited Products | Couscous. Wheat, green bread grain, oats, rye, barley, bulgur. Muesli, cereals, baked goods, and other dough products made from the above grain varieties. Dishes made from flour or with its addition, breaded. Milk products with cereals, for example yoghurt and muesli. Sauces containing wheat flour. Chocolate containing grains. Coffee substitute containing malt or barley, beer, drinks containing oats |
| Dangerous products | Finished products (eg. mashed potatoes), puffed rice, potato chips. Puddings and creams, processed cheese, ready-made milkshakes. Sausages. Soy sauces, prepared sauces, bouillon cubes, baking powder and other baking additives. Chewing gum, ice cream, cocoa, caramel, chocolate. |
| Authorized products | Corn, potatoes, millet, rice, amaranth, buckwheat, chestnuts, carob. Legumes and all types of vegetables. Any nuts and fruits. Cream, natural yogurt, milk, young and rennet cheeses such as Emmental, Parmesan, Gouda, Edamian cheese. Any types of fish and meat, eggs. Butter, margarine, vegetable oils, vinegar, rendered fat, pure seasonings, pepper, salt. Marmalade, honey, sugar (cane, beet, etc.) Drinks: lemonade and cola, tea, coffee beans, fruit nectars and juices, alcoholic drinks, except those based on wheat (for example, vodka, etc.) |
For organization proper diet from the table of “allowed and prohibited foods” it is clear that such foods should be excluded from the diet cereal crops such as: barley, rye, wheat and products based on them. Oatmeal does not contain gluten at all, but its substitute avenin, but many people tolerate it worse than gluten (it’s like carrots, which contain not vitamin A itself, but its substitute carotene). Special attention A patient with celiac disease should pay attention to the composition of purchased products, which indicate:
- E965 - maltitol syrup and maltitol;
- E953- isomaltol;
- E636-maltol;
- E150a- E150d- caramel colors;
- E160b - annatto dye.
These products contain gluten. Many food manufacturers, knowing about this disease in people, offer gluten-free food products. Such manufacturers include:
- "Mac Master" (Russia);
- "Baltic Mill" (Russia);
- "Provena" (Finland);
- SamMills (Romania);
- "Shar" (Italy);
- "Bezgluten" (Poland);
- "Farmo" (Italy);
- "Glutano" (Germany).
Gluten in industry
Gluten is used in the production of semi-finished meat products, as well as sausages. Since wheat gluten is insoluble in water, it forms fibers when hydrated. Thanks to this property, it increases the density of the minced meat and makes the finished product more elastic. In dry form, gluten is used for glazing and breading of many food products. For example, introducing gluten into food coating mixtures increases sticking, minimizes cooking loss, and enhances garnish. appearance. And when gluten is used in liquid breading, it creates a protective film, which prevents the product from losing the liquid it contains and helps create a crispy crust. In dry form, gluten is also used to glaze fried nuts with seasonings and salt. Gluten is widely used in the production of breakfast cereals containing mineral supplements, vitamins, dried fruits, nuts, fat, oat and wheat bran. To enrich such breakfasts with protein, both pure gluten and soy flour are used; such enrichment of the product with protein also promotes binding minerals and vitamins. Gluten is simply an indispensable additive in the production of cutlets and steaks, ham and sausages from minced meat; it perfectly binds trimmings and pieces of meat together. Dry gluten ranges from 2 to 7% finished product from minced meat and other types of emulsion products. Products made using gluten are superior in taste to products using sodium caseinate in their production. Gluten, subjected to the process of hydrolysis and pressing, is used in the development of products substitutes (analogs) for artificial caviar, crabs, and meat. The properties of gluten, such as viscosity and elasticity, make it possible to produce a cheese product that has taste qualities and the texture of natural cheese. And in combination with soy protein, gluten is used in the production of processed cheese, replacing sodium caseinate. The highest density (consistency) of processed cheese curds is achieved when using 3% gluten in the recipe in a total moisture mass fraction of 46-48% of the finished product. Wheat gluten used as a basis for chewing gum, as well as in the production of cosmetic products (for example, mascara), in the pharmaceutical industry in order for the medicine to keep its tablet form. Natural gluten is approved and recognized as safe in Russia (GOST R-53511-2009) for the production of sausage and meat products, as a protein fortifier for flour, as a natural filler, thickener and stabilizer, as well as a binder in confectionery. However, the widespread use of gluten in Russia is still weakening high prices producers from abroad, although this looks strange, because Russia is distinguished by its huge production and export of grain, especially wheat, to other countries.
Jessica Alba Miley Cyrus and Victoria Beckham voluntarily gave up gluten-containing products.
Celiac disease: what is it
Most likely, you just learned for the first time about the existence of the word “celiac disease” and, moreover, you don’t know what is hidden behind it. Back in 300, Roman minds discovered the disease “celiac diathesis” or “celiac disease” (Latin, “celiac disease”). First modern description This disease in children was published by the doctor of the Bartholomew Hospital in London, Samuel Guy, in 1888, highlighting exhaustion, diarrhea, and anemia among the symptoms.
In 1908, the American Herter and a year later the German Heinbner drew attention to other disorders in children associated with celiac disease, including delayed puberty. Since then, celiac disease in children has been called Guy-Herter-Heubner disease. A decisive contribution to the study of this disease was made by the Dutch pediatrician Dicke in 1950, for the first time linking the cause of celiac disease with wheat protein or gluten, gluten (from English, glue - glue). And two years later, a diet without gluten-containing foods was used for treatment for the first time.
Signs of celiac disease
To understand why gluten is harmful, you need to take a closer look at the structure of the intestines. His internal walls covered with villi, which help digest food and absorb vitamins, minerals, and trace elements. Reacting to gluten, the villi are smoothed out, and instead of being completely digested, the products slip past and the beneficial substances do not have time to be absorbed.
As a result of this, appetite decreases, a deficiency in body weight and height appears, and intestinal disorders, pallor, swelling, fatigue, migraines, irritability. A lack of vitamins makes itself felt by dry skin, hair loss, and brittle nails.
However, not everyone who has similar symptoms suffers from gluten intolerance. Two years ago, an article appeared in the Wall Street Journal that discussed gluten sensitivity. Studies have shown that one in 133 Americans suffer from celiac disease, and one in twenty Americans are sensitive to gluten. The symptoms in both groups are similar, but in the second case the villi are not damaged, which means that the absorption of nutrients is not impaired. It's all about different mechanisms of the immune system and reaction to foreign substances.
Even if you find yourself with several of these symptoms, do not self-medicate under any circumstances. The diagnosis is made by a gastroenterologist after the results of tests and intestinal biopsy.
Gluten: which foods contain it and which don’t?
So where is gluten found? Firstly, in many cereals - such as wheat, rye, oats, barley. Drinks made from these crops (beer, whiskey, vodka, etc.) are also prohibited. Secondly, huge amount food contains the so-called hidden gluten, added to the composition due to its ability to thicken and glue. For example, wheat starch is used to give a thick and uniform consistency to yoghurts and ice cream, traces of gluten may be contained in chocolate (especially milk chocolate), gluten becomes the basis for industrial syrups and sauces (mayonnaise, ketchup, soy), and is definitely present in sausage, frankfurters, crab on chopsticks. Even half a gram of wheat protein can harm the villi.
But you can eat buckwheat, rice, corn, soy, quinoa and other grains - these are gluten-free products. Despite the inadmissibility of "Hercules", Finnish oatmeal is allowed. Also, gluten is not contained in milk (suspectedly - powdered milk), eggs, meat, poultry, fish and seafood, any fruits and vegetables, honey. Therefore, the first thing a person diagnosed with celiac disease should do is read labels. A simple test can also help identify gluten in non-flour products: drop iodine on the food - if it changes color from brown to bluish-black, it means the product contains starch (although it could be potato or rice, it’s better not to risk it). You can also purchase special test strips in specialized stores.
There is some good news. For the body to react to gluten, it must be ingested. Therefore, people with gluten intolerance can safely cook food from wheat (in a separate container) or use cosmetics with wheat grain extract.
Treatment
A cure for celiac disease has not yet been invented, although - hurray! - work in this direction is underway. By 2026, the University of Chicago Celiac Disease Research Center plans to find a cure.
For now the only way get rid of unpleasant symptoms and minimize the risk of developing concomitant diseases- adhere to a lifelong gluten-free diet. Now flour, pasta, bread and cookies marked gluten free and with the “crossed out spikelet” icon are sold in many hypermarkets and chain stores children's goods.
It is believed that a few weeks after starting the diet, unpleasant symptoms decrease, and within a year, in most cases, completely disappear. However, in 2002, the American journal The Journal of Alimentary Pharmacology and Therapeutics examined 30 adults with celiac disease in remission, which lasted 8-12 years. 56% were found to have vitamin deficiencies. In 2009, the same journal published the results of another study: 465 adult patients diagnosed with celiac disease completely eliminated gluten from their diet for 16 months. Only 8% of intestinal tissue recovered completely; after two years of the diet, the figure increased to 34%, which is still far from normal.
This does not mean that people with gluten intolerance have no reason to give up their usual foods. Celiac disease can cause many serious illnesses(dermatitis, asthma, osteoprosis, infertility, neurological problems, diabetes mellitus, ulcers and stomach cancer and duodenum), and a gluten-free diet significantly reduces the risk of their development.
Gluten-free diet
Many people are interested in whether gluten is harmful for people without celiac disease and whether it is possible to lose weight by giving up gluten. The answer to both questions is clear: no. Of course, if you completely give up flour, this will affect weight loss. But if you replace rye bread buckwheat, rice or corn, and “Napoleon” - a gluten-free cake, you will not be able to become slimmer. On the contrary, gluten-free flour and products made from it (bread, cookies, pasta) contain more fat, starch and sugar than traditional counterparts. That's why dietary food It’s better to leave it to those who can’t do without it.
Gluten is a gluten that is found in approximately 80% of foods in the daily diet. ordinary person. Essentially, gluten glues the dough together - the less gluten that is included in the grain, the more difficult it is to make a homogeneous mass from the flour of such a cereal.
Since gluten is useful for imparting viscosity to liquid substances, it is also used to produce ketchup and sauces, ice cream, yogurt and other products. In this case it is designated as “ modified food starch" or " hydrolyzed protein”.
The use of gluten allows us to produce fluffy bread that can be stored and don't spoil for months.
Product List containing gluten:
Drinks:
- Vodka
- Whiskey
- Bourbon
- Carbonated drinks
- Cocoa
- Pepsi-Cola, Coca-Cola
- Instant coffee
- Granulated tea
Products that may contain gluten - depending on the place and method of production:
- bouillon cubes vitamins
- thickeners
- natural flavors
- natural juices
- vegetable broths (cubes, powder)
- coloring agents
- gravy (cubes)
- baking powder
- ground spices
- flavor enhancers
- industrial condensed milk hardly consists of only 2 ingredients. There is a possibility that the manufacturer simply does not indicate stabilizing agents, thickeners and other chemical components (as well as additional components which may contain gluten). Therefore, it is impossible to say for sure that condensed milk does not contain gluten.
Symptoms of gluten intolerance
The most common symptoms are discomfort in the stomach and bad-smelling stool. List of the most common symptoms:
The main difference between celiac disease (celiac disease) and gluten intolerance is that with gluten intolerance, your immune system does not damage the lining of your small intestine. Instead, the body simply cannot digest gluten. Those. it all ends only with bloating and some other problems.
To diagnose celiac disease, an intestinal biopsy is required. Antibody testing and genetic testing are also performed.
CHILDREN - practical advice for parents
Products that cause you the slightest doubt are better do not give to a child.
If you are giving a new food to your baby for the first time, do not give any more new foods that day to track individual reaction.
Ingredients for English, which should be alarming
wheat, rye, barley, oats– this is the name of gluten-containing cereals;
stabilizer, emulsifier, starch, flavoring, hydrolyzed vegetable protein, vegetable protein, vegetable gum, malt, malt flavoring, modified food starch and modified starch – additives that may contain gluten.
Marking may contain traces of gluten means the product may contain traces of gluten.
Healthy eating - hot topic modernity. Many nutritionists recommend eating gluten-free foods. Next, let's look at what this substance is, what products it contains, and how it affects the human body.
What is gluten?
Gluten is an organic biocompound protein that is part of many cereal plants:
- wheat;
- triticale;
- rye;
- barley;
- oats
The content of this substance in wheat can reach 80% of the grain weight. The concentration in flour determines its quality. Thanks to this connection, the elasticity and elasticity of the dough increases, since it traps the CO 2 formed and thereby allows the dough to rise. It is known that these criteria largely determine the properties of bakery products. Nowadays, gluten is often used as a filler in the production process. different products nutrition. The presented protein enhances the taste and aroma of the product, makes its structure more delicate, and exhibits a preservative effect.
Biochemical characteristics of gluten
From a chemical point of view, gluten is a tasteless plastic gray mass. Thanks to this property, flour is easily converted into dough and Gluten is a compound that contains amino acids and prosthetic (non-protein) groups.
Scope of application of cereal gluten
Gluten is often used in making following products power supply:
- meat products and other cheap sausages);
- bakery products (cookies, pasta, cereals, biscuits, breakfast cereals, gingerbread);
- candies;
- marshmallows, Turkish delight, halva, jams;
- semi-finished products (dumplings, cheesecakes, dumplings, cabbage rolls, cutlets, meatballs);
- dairy products (cheeses, yoghurts, condensed milk, packaged cottage cheese, ice cream, infant formula);
- canned meat and fish;
- soy products;
- crab sticks;
- blue cheeses;
- mustard;
- sweet baked goods (muffins, pastries, cakes, pancakes, pies, cookies, pizza);
- production of ketchups and sauces;
- mayonnaise;
- churchkhela;
- some medicines;
- bouillon cubes;
- vitamin and mineral supplements.
Drinks containing gluten
Oddly enough, gluten is also included in a number of drinks:
- vodka;
- gin;
- beer;
- bourbon;
- whiskey;
- carbonated drinks;
- "Coca-Cola";
- instant coffee;
- cocoa;
- granulated tea;
- "Pepsi-Cola".
Gluten Supplements
- E150c.
- E150.
- E150b.
- E150d.
- E160.
- E411.
- E636.
- E471.
- E953.
- E637.
- E965.
Despite wide application of the above protein, gluten-free products are very popular these days. It is often labeled as “hydrolyzed protein” or “modified starch” on food packaging. In stores healthy eating There are gluten-free products (list below). IN lately Such products can also be seen in some supermarkets. In prestigious restaurants, gluten-free products are a mandatory part of the menu.
Harm of cereal gluten
Some people are unable to digest gluten from cereals. This pathology is called celiac disease. Symptoms of the disease are recorded in both adults and children. When the intestinal mucosa becomes inflamed, absorption is impaired. milk sugar(lactose), lactase activity decreases.
Complications of the disease
Even minimum doses gluten can cause the development of diarrhea or constipation. Celiac disease itself can cause a number of complications:
- chronic ulcerative enteritis;
- secondary osteoporosis;
- headaches;
- damage to tooth enamel;
- joint pain;
- problems with liver function;
- malabsorption of vitamins;
- nausea;
- hyposplenism (spleen dysfunction);
- fibromyalgia;
- skin rash;
- lymphoma, intestinal adenocarcinoma;
- infertility;
- increased fatigue;
- convulsive syndrome;
- hypovitaminosis;
- rheumatoid arthritis;
- pathology of the pancreas, gall bladder.
Considering the entire list of diseases, it is not surprising that many are looking for information about which products are gluten-free.
Gluten entropy in children
Analysis of statistical data indicates that 75% of children diagnosed with celiac disease have overweight or are obese. The main signs of pathology are associated with dysfunction of the digestive system. The symptoms of the disease change with age. The following signs are typical for infants:
- intestinal flatulence;
- chronic diarrhea;
- strong It's a dull pain in the abdominal area;
- weight loss.
Older children experience the following symptoms:
- constipation;
- diarrhea;
- delayed puberty;
- short stature;
- migraine;
- lack of muscle coordination.
How to get rid of celiac disease
If you or your child has celiac disease, there is no need to panic, because this problem can be solved even without the use of medicines. Gluten free products - the right decision. There are companies specializing in the production of gluten-free products: Dr. Shar (Italy), Finax (Sweden), Glutano (Germany), Moilas (Finland).
Nowadays, without much difficulty, you can purchase without taking a leading position in this regard. Such products can be purchased online or in specialized stores. Prices for gluten- and lactose-free products are slightly higher compared to “regular” products, but people with celiac disease have no alternative except to cook everything at home. Please note that all such products are marked accordingly. The gluten free grocery store offers a wide range of high quality foods. The choice is yours, take care of your health. Before purchasing gluten-free products, carefully study their ingredients. The lists offered by retail chains can be questioned, since product production technology is constantly changing.
Gluten-free diet
Many people ask about the best gluten-free foods to eat. The list of such products is quite wide, so each person can independently choose a list of products that are most suitable for him. When choosing a gluten-free diet, remember that your diet should be varied, do not limit yourself to 2-3 foods (for example, beets, rice and potatoes). Gluten-free products are the basis of your diet. Make sure your diet includes fruits, fish, eggs, meat, vegetables, and oil.
To achieve the desired result, you must adhere to the following rules:
- allocate separate dishes for the child, be sure to label them;
- allocate a separate cabinet for storing gluten-free products;
- When preparing food, do not forget to wash your hands;
- When taking samples from dishes, first try the dishes for the child, and then the rest;
- keep all prohibited products out of the child’s reach;
- Do not bake gluten-containing and gluten-free baked goods at the same time in the same oven;
- It is better not to give foods that cause you even the slightest doubt to your child.
Gluten Free Products: List
All of the products listed below do not contain gluten in their pure form, so people diagnosed with celiac disease (gluten entropy) can safely include them in their diet. Below are the most popular gluten-free products. The list is as follows:
- fruits, vegetables;
- butter and vegetable oil;
- corn (organic);
- vanilla and vanilla extract (pure);
- eggs;
- natural fish, dairy and meat products nutrition;
- buckwheat (organic);
- potato;
- maize;
- spices and spices (in their pure form);
- millet;
- arrowroot;
- legumes (chickpeas, beans, beans, peas, soybeans, lentils);
- nuts;
- amaranth;
- chickpeas;
- tapioca;
- quinoa;
- quinoa;
- yucca;
- sweet potato;
- cassava;
- wild rice;
- teff.
How to Identify Gluten Free Products
In order to determine whether there is gluten in products, one simple qualitative reaction can be carried out for the presence of this substance. Experimental research It has been proven that gluten, when interacting with an iodine solution, changes its color to black or purple. However, the exception in this case is potatoes and rice. These plants do not contain gluten, but when interacting with iodine, their color also changes, which is associated with high content starch in their tissues.
Diagnostics
To diagnose celiac disease, the patient will have to undergo following procedures:
- detection of specific antibodies in the blood;
- endoscopy (biopsy);
- capsule endoscopy.
How to diagnose pathology yourself
If you exclude gluten-free foods from your diet for a couple of days, you can determine whether you have problems converting gluten in your body. The subsequent return of wheat products to the diet will be significant. The intestinal microflora will need at least two weeks to partially recover. If returning to a regular gluten-containing diet causes discomfort and digestive problems, you are likely gluten intolerant.
Pathogenesis
Gluten binds to specific cell receptors, interacts with interepithelial lymphocytes and lymphocytes of the lamina propria thin section intestines. The resulting antibodies and lymphokines damage enterocytes. As a result of the destructive effect of gliadin on the mucous membrane, it atrophies and is infiltrated by immunocompetent cells. Further, against the background of atrophy, crypt hyperplasia develops, which provokes the development of malabsorption.
Symptoms of gluten intolerance
The main signs of pathology are associated with dysfunction digestive system- intestinal flatulence, diarrhea, constipation, etc. When chronic forms illness, the stool becomes pale and foamy. Secondary symptoms include a decrease in immunoresistance, a general deterioration in metabolism and a decrease in performance. Considering the weak expression characteristic features, diagnosing the pathology is difficult, so most patients do not even suspect that they have problems with gluten hydrolysis.
Forecast
Gluten hypersensitivity lasts throughout life. The prognosis for patients with celiac disease amenable to diet therapy is favorable. As resistance to therapy develops, it worsens significantly. By following a gluten-free diet, life expectancy increases. If it is not followed, the mortality rate is approximately 30%.
Treatment
Therapy methods are aimed at restoring intestinal functions and normalizing body weight. A key place in the treatment of gluten entropy is occupied. If necessary, the patient is prescribed medications: iron supplements, vitamins, hormones, folic acid, calcium, saline solutions.
The absence of positive dynamics when excluding gluten from the diet for 3 months indicates that the diet is not fully followed, with violations, or there are accompanying pathologies(lymphoma of the small intestine, giardiasis, Addison's disease, disaccharidase deficiency, ulcerative jeunitis, deficiency of mineral elements in the diet: Ca, Fe, Mg). In such cases, additional diagnostic measures to identify these conditions.
Prevention
Specific measures primary prevention the disease does not exist. Secondary prevention The progression of celiac disease and the development of complications is impeccable adherence to a gluten-free diet. Women with celiac disease who are planning a pregnancy should remember high probability miscarriages and the risk of having a child with birth defects development.
Recently, the concept of “gluten” has become increasingly common. It is especially popular in sports nutrition and dietetics. It has another, more familiar and understandable name: “gluten”. However, not everyone knows what it is and what effect it has on the body. Some argue that gluten is harmful and foods containing it should be completely eliminated from the diet. Others say this is not necessary. One way or another, it’s worth understanding which products contain gluten and what causes everyone’s concerns about it.
What foods contain gluten?
Gluten is a vegetable protein that is found in some cereals, namely wheat, rye, oats and barley, and the former contains the most of it. All products made from these grains contain gluten. Often it can be added to all kinds of products along with starch.
In its pure form, gluten has gray, it is sticky and tasteless. For example, it gives elasticity to the dough, allows it to be rolled out into a thin layer or formed into all sorts of products. It also serves as a preservative, which is added artificially to all kinds of foods. Gluten is known as modified starch and is quite often found in ketchup, mayonnaise, yogurt, soy sauce, etc. It is used in many products as a thickener. The substance is even found in chocolate, especially milk chocolate. Therefore, when purchasing products, you should always familiarize yourself with their composition.
The easiest way to determine at home whether something contains gluten is to use iodine. You need to drop a little onto the product, and if it turns blue or black, then gluten is present. However, this test is not always correct because sometimes only starch is added to food.
You can easily find a list of foods that contain gluten online. Usually this is a table, in which those products that contain the substance are arranged in descending order.
However, there are products that definitely do not contain this gluten. These are corn, potatoes, buckwheat and rice, and legumes. The list of products is undoubtedly much larger, and if necessary, it can be refined. For convenience, we present in comparative table several main sources of gluten and, conversely, foods that do not contain it.
The harm of gluten
If for healthy person Since gluten does not pose a danger, it is recommended that those over 40 years of age or older should exclude gluten-containing products from their diet. As doctors explain, the substance begins to irritate the villi covering the inner walls of the stomach of an older person and destroy them, forming inflammation. For this reason, their permeability to harmful substances increases. That is, if the walls healthy intestines trap all kinds of toxins, carcinogens, allergens, etc., they can easily enter the body through inflamed areas.
For this reason, as you age, it is necessary to eliminate foods containing gluten. As an option, you can consider a low-gluten diet. It is suitable for those who cannot completely give up certain products. Even for baking lovers, there is the opportunity to make flour from buckwheat or rice, prepare bread and all kinds of products.
In addition, there is a whole series people who don't even know they have gluten intolerance. This often manifests itself in allergic reactions, the presence excess weight etc. Moreover, when using conventional methods treatment significant improvements doesn't come. You can make a list of the problems that consuming gluten can lead to if gluten intolerance is not recognized in time and the corresponding foods are not excluded from the diet. This:
- many skin diseases,
- allergy,
- osteoporosis,
- emergence various tumors etc.
Eat special disease, which is characterized by complete intolerance to gluten and products containing it. 
What is celiac disease?
Approximately 1% of the world's population has a disease called celiac disease, which manifests itself in gluten intolerance. With this problem, the human immune system perceives vegetable protein as an element dangerous to the body and begins to fight it. However, the worst thing is that organ areas are affected, namely the tissue of the stomach into which it enters. In addition, the brain, joints and gastrointestinal tract suffer.
This disease can not only be congenital, but also appear with age. It begins to make itself felt when the body does not produce a special enzyme that is necessary for the absorption of gluten.
Celiac disease can be expressed in:
- sudden changes in appetite,
- vomiting
- abdominal pain,
- noticeable lag in weight and height in children,
- joint pain,
- increased bone fragility,
- sudden changes in mood.
This is not the entire list of symptoms. Gluten can also cause allergic reactions, especially in children of primary preschool age.
Nutritionists and doctors are still arguing about how safe gluten is for a healthy person. Under any circumstances, for your own confidence and peace of mind, you must undergo a special immunological test, as well as examine your blood serum for certain genetic markers. Under no circumstances should you try to find out on your own whether your body can tolerate gluten, as this often leads to unpleasant consequences. At the same time, without gluten a person stops receiving large number vitamins B and D, iron and magnesium.
If you suspect gluten intolerance, you need to contact a specialist, undergo examinations and pass all the necessary tests. In addition, your doctor will advise you to eliminate certain gluten-containing foods. The list will be quite long. If the suspicions are confirmed and the diagnosis is made, you will have to completely give up gluten in your menu. You will need to constantly monitor what you buy, read labels and monitor your diet.
However, such a diet often leads to surprising results. For example, those people who have been unable to lose weight for years lose weight quite quickly and without much difficulty. And when eating any gluten-containing foods, they could gain several kilograms a day. This is not due to the accumulation of fat, of course, but to increased swelling.
Undoubtedly, one can argue for a long time about the harm or benefit of gluten. Some say that it should be excluded from the diet only in as a last resort, with intolerance or due to age, as it is rich in vitamin B, which is so necessary for the body. Others say that gluten is basically harmful substance for everyone: both healthy and sick. In any case, if any of the listed symptoms appear, you should immediately contact a specialist.
