Gluten is a confrontational topic. Most references assert that it is safe for everyone excluding people who have celiac disease. However, some health professionals believe that gluten is toxic to most individuals.
What is gluten?
Gluten is a brood of proteins discovered in grains, including wheat, spelt, rye, and barley. Of the gluten-containing grains, wheat is by far the most familiar.
What is Gluten Intolerance?
Most people can handle gluten with no negative effects. Nevertheless, it can cause difficulties for people with specific health disorders. This includes celiac disease, gluten acuity, wheat allergy, and some other ailments.
A person with gluten intolerance will produce symptoms after ingesting foods including wheat, barley, or rye.
The symptoms may include:
- Abdominal discomfort
- A general feeling of being sick
The following symptoms may also occur:
- Brain Haze
- Joint or muscle pain
- A skin hives or inflammation
Who Needs to Go Gluten-Free?
A gluten-free diet is important for the 3 percent of the people interpreted with celiac disease, to dodge severe intestinal inflammation. Some people have a more secondary disorder called non-celiac gluten sensitivity and may feel better on a gluten-free diet. It may seem intimidating to go gluten-free in the beginning. But for many, the benefits far overpower the inconvenience. The foremost and most important step is to get rid of all the gluten-containing products in your kitchen and stock them with options.
What to sidestep when you have celiac disorder or gluten sensitivity?
Wheat in all forms including wheat, refined flour, wheat starch, wheat bran, wheat germ, cracked wheat, rye, barley, Kamut, semolina, graham flour, durum, farina, spelt, etc. If you have gluten intolerance, you should also avoid flatbread, white bread, whole wheat bread, pasta, noodles, dumplings, crackers, potato bread, rye bread, whole wheat wraps, etc. You can also not have baked food items like cakes, cookies, doughnuts, muffins, pancakes and waffles, pastries, etc as they are normally made with wheat flour or other gluten-containing grains.
But for everyone else, gluten-free may just be more expensive and could negatively influence digestive wellness because you’re skipping out on fiber. Consumer Reports also discovered that some gluten-free foods have more additional fat, sugar, and/or salt than their standard counterparts, and are short on nutrients like iron and folic acid — discovered in foodstuffs with enriched-wheat flour.
So the bottom line is that if you’re intolerant to gluten, you must sidestep all gluten-containing foods. It’s best to concentrate on the many tasty, nutritious foods that you can eat. These incorporate fresh veggies, seasonal fruits, fish, nuts, eggs, and seeds, as well as gluten-free grains.
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Author of the Blog: Dr. Rajeshri Mehta
Expert Review By: Dr Smita Pankaj Naram
Co-Founder, Ayushakti Ayurved Pvt Ltd