HARMFUL EFFECTS OF GLUTEN

WHAT IS GLUTEN?

Gluten is a protein composite found in wheat and related grains.

Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

Why should we be careful while consuming gluten? There are several reasons for being careful while consuming gluten.

Gluten can trigger allergic reactions and sensitivities in a significant portion of the population.

• By consuming excess quantities of gluten people get a disorder called GLUTEN SENSITIVITY (gluten intolerance).

• This basically means having some sort of adverse reaction to gluten

• In gluten sensitivity, there is no attack on the body’s own tissues. The biggest problem with gluten sensitivity is that it cannot be diagnosed

Celiac disease is the most severe form of gluten sensitivity.

• In this disease the immune system attacks the gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue transglutaminase.

• This is an auto-immune disease.

• This disease is usually common among the elderly.

• This symptoms of this disease are fatigue and anaemia (although in most cases it is difficult to diagnose).

Gluten also causes adverse effects in people who do not have gluten sensitivity.

Gluten may also have negative effects on the barrier function of the intestine, allowing unwanted substances to leak through into the bloodstream.

Many causes of neurological illness may be caused and/or exacerbated by gluten consumption. This is called gluten-sensitive idiopathic neuropathy.

• The main neurological disease caused by gluten is CEREBELLAR ATAXIA, a serious disease of the brain that involves an inability to coordinate balance movements, problems in talking etc.

Gluten is also responsible for a lot of auto-immune disease.

HOW CAN YOU AVOID THESE DISEASES?

Since gluten sensitivity and celiac disease is difficult to diagnose, the best way to prevent these diseases is by having a gluten-free diet.

Here are some tips of what you can include in your gluten-free diet:

Gluten-free grains such as corn, rice, millet, quinoa, chestnut flour (singhara), amarnath (ramdana), sago (sabudana).

Consuming nuts and seeds is very good for a gluten-free diet.

Meat and seafood are excellent sources of protein and are gluten-free.

Fruits and vegetables are also an excellent way to eat healthy food while avoiding gluten.

Processed food such as vegetable chips, snack bars, soups and dried products often contain gluten and its derivatives that may affect youe health in excess quantities.

Gluten causes harm in a large percentage of people and it is best to avoid it.

Because it is difficult to diagnose gluten sensitivity, you can follow a simple exercise to know whether you have gluten sensitivity.

Follow a gluten-free diet for 30 days. After this start consuming food with gluten. If you experience adverse effects then you probably have gluten sensitivity and you should make a serious effort to avoid it.