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<\/p>\nSummary
\nToday we invite you to the entry about gluten, which was created at the request of one of our
\nreaders. We will explain what gluten is, where it occurs, and you will find answers to such questions
\nas the forms of gluten intolerance, what should be avoided in the diet, what can we eat safely and is a
\ngluten-free diet harmful for healthy people?<\/p>\n
What is gluten?
\nWhen we asked you what you would like to read, you told us about gluten intolerance, so fulfilling
\nyour request, we come back with an answer.<\/p>\n
Let’s start with what gluten is. It is a protein complex that is insoluble in water and sodium hydroxide
\nsolution. It occurs in wheat (in the form of proteins, gliadins and glutenin), rye (secalin), barley
\n(hordein), oats (avenin) and their derivatives, i.e. in mixed varieties, such as triticale. Due to its
\nproperties, gluten is very widely used in the confectionery and bakery industry – it ensures the right
\nconsistency of baked goods, it is a good flavor carrier and reduces the fermentation time. Gluten is
\nvery well tolerated by most people, but you are increasingly hearing that someone is on a gluten-free
\ndiet. Why is this happening? This protein is quite resistant to digestion in the stomach, it causes,
\namong others, overexpression of other proteins – zonulins, which cause disturbances in tight
\nintercellular connections, which increases the permeability of the small intestine membrane and
\ndisturbs intestinal homeostasis (balance).<\/p>\n
Gluten related medical conditions
\nThere are three main diseases related to gluten.
\nThe first one is celiac disease, it affects about 1% of the population – genetically determined
\nhypersensitivity to gluten, autoimmune. People with celiac disease have specific genetic changes that
\nforce their immune system to recognize gluten as foreign. As a result, lymphocytes that produce
\nantibodies are activated, leading to chronic inflammation. This disease is a disorder of digestion and
\nintestinal absorption, followed by the disappearance of intestinal villi, which affects the absorption of
\nnutrients from food. The symptoms of celiac disease include diarrhea, gas, constipation, weight loss
\nor skin changes. It was once believed that this disease affects children, unfortunately this is not true.
\nIt can take a latent, asymptomatic form for a long time and become active in adulthood.
\nThe second is gluten allergy. It affects about 3% of the population. It is also involved in the immune
\nsystem, which reacts inappropriately to wheat proteins, including gluten, and produces allergy-
\nspecific antibodies. Even anaphylactic shock can occur and symptoms appear very shortly after
\nexposure to the allergen. Classic symptoms are similar to those of celiac disease – nausea, vomiting,
\ndiarrhea, hives and runny nose.<\/p>\n
The third mentioned by researchers is gluten intolerance, otherwise known as non-celiac gluten
\nhypersensitivity (NCGH), which affects about 5% of the population. Diagnostic tests do not find
\nantibodies to celiac disease or allergies, and a gluten-free diet eliminates the symptoms and increases
\nthe patient’s well-being. Initially very denied by scientists because it had no known pathomorphology.
\nIt finally found recognition, but very late, because in 2011 the definition and criteria of the disease were established, although reports and studies on this subject had already appeared in 1970. The
\nsymptoms of NCGH are chronic diarrhea, abdominal pain, fatigue and irritability. Currently, it is
\ndiagnosed at all ages, but most cases are recorded between the ages of 40 and 50. We recommend
\nthe entire article on the National Science Center, Mr. Kamil K. Hozyasz “Non-celiac gluten
\nhypersensitivity (NCGH) – a rediscovered disease”.<\/p>\n
Diet with gluten intolerance
\nSo what to eat if you are a gluten intolerant when almost all grains ‘fall off’? You should use naturally
\ngluten-free products, such as corn, buckwheat, millet, rice, amaranth, sorghum, tapioca, cassava,
\nlegumes, as well as potatoes and sweet potatoes. There are also products where gluten has been
\ntechnologically eliminated. Look for the markings on the labels. Vegetables, fruits, meat, fish, milk
\nand eggs are also gluten-free. In addition, in the age of the Internet, there are many gluten-free
\nculinary blogs, for example http:\/\/quinoaraz.blogspot.com\/, where you will find many delicious
\nrecipes and the lack of gluten will not be so painful.<\/p>\n
Supplementation with a gluten-free diet. Diagnostics of gluten related diseases
\nShould we supplement vitamins and minerals on a gluten-free diet? If our diet is very well balanced,
\nwe should provide all vitamins and minerals from food, but this is rarely the case. People with gluten
\nintolerance have low concentrations of fat-soluble vitamins A and E, as well as zinc, iron and folic acid.
\nIt is also desirable to enrich the diet with vitamin C, B vitamins and magnesium. If you are looking for
\nnatural vitamin C, we recommend our supplements: Vitamin C 1000 mg from wild rose and Echimunn
\nC from purple coneflower.<\/p>\n
What should I do if I suspect I am gluten intolerant? You should go to an internist who will guide you
\nfurther, e.g. he will refer you to a gastroenterologist or to blood tests for celiac disease. If celiac
\ndisease is ruled out, diagnosis of gluten allergy is performed, which is also based on blood tests. In
\nthe event that it is also excluded, try the elimination diet. Set aside products containing gluten and
\nthen re-enter them. If the symptoms first resolve and then return, it can be concluded that we suffer
\nfrom non-celiac gluten sensitivity, and your doctor will guide you in everything.
\nAt the end of today’s post, we will ask one more important question. Is a diet that eliminates gluten
\nfrom the diet healthy for people who do not suffer from gluten intolerance? Opinions are divided
\nhere. However, for 24 years, a group of scientists at Columbia University Medical Center in New York
\nconducted a study of more than 110,000 people who exclude gluten from their diets and are not
\nintolerant, and concluded that this diet may contribute to cardiovascular disease due to lower
\nconsumption of whole grains, as a consequence, there was less fiber in their diets.<\/p>\n
<\/p>\n
AUTHOR: mgr in\u017c. Renata Kowalczyk<\/em><\/p>\n Bibliography<\/em> Summary Today we invite you to the entry about gluten, which was created at the request of one of our readers. We will explain what gluten is, where it occurs, and you will find answers to such questions as the forms of gluten intolerance, what should be avoided in the diet, what can we eat […]<\/p>\n","protected":false},"author":2,"featured_media":983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":""},"categories":[109,113,62],"tags":[],"_links":{"self":[{"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/posts\/981"}],"collection":[{"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/comments?post=981"}],"version-history":[{"count":12,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/posts\/981\/revisions"}],"predecessor-version":[{"id":2940,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/posts\/981\/revisions\/2940"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/media\/983"}],"wp:attachment":[{"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/media?parent=981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/categories?post=981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.labor.com.pl\/en\/wp-json\/wp\/v2\/tags?post=981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n\n\n\n\n\n\n\n<\/pre>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\nNadwra\u017cliwo\u015b\u0107 na gluten ? fakty i kontrowersje, M. St\u0119pie\u0144, P. Bogda\u0144ski, Forum Zaburze\u0144
\nMetabolicznych 2013, tom 4, nr 4, 183-191
\n( https:\/\/journals.viamedica.pl\/forum_zaburzen_metabolicznych\/article\/view\/36960\/26444 )
\nGluten i choroby wnikaj\u0105ce z jego nietolerancji, E. Bubis, I. Przetaczek-R\u00f3\u017cnowska, Kosmos, 2016,
\n(311); 293-302 ( https:\/\/kosmos.ptpk.org\/index.php\/Kosmos\/article\/view\/1615\/1593 )
\nNieceliakalna nadwra\u017cliwo\u015b\u0107 na gluten (NCNG) ? choroba ponownie odkryta, K. K. Hozyasz, Family
\nMedicine & Primary Care, 2016; 18, 1: 79-83?
\n?Long term gluten consumption in adults without celiac disease and risk of coronary heart disease:
\nprospective cohort study?, B. Lebwohl i in. BMJ 2017; 357
\n( https:\/\/www.bmj.com\/content\/357\/bmj.j1892 )
\nhttps:\/\/www.medistore.com.pl\/zdrowie\/gluten
\nhttps:\/\/zdrowegeny.pl\/poradnik\/alergia-na-gluten
\nhttps:\/\/www.poradnikzdrowie.pl\/zdrowie\/uklad-pokarmowy\/nietolerancja-glutenu-objawy-badania-
\ndieta-aa-kpQv-4hXZ-AYs6.html
\nhttps:\/\/www.poradnikzdrowie.pl\/diety-i-zywienie\/diety\/dieta-bezglutenowa-zasady-produkty-
\nzakazane-i-dozwolone-aa-N3Nk-BULZ-caT5.html<\/p>\n","protected":false},"excerpt":{"rendered":"