In recent years, gluten consumption has become a popular topic. Discover the effects of its consumption and know the products that contain it
In recent years there has been a considerable increase in celiac disease cases, better known as gluten intolerance. It is a immune reaction to gluten intake, a protein present in cereals such as wheat, barley and rye. Over time, the response to constant gluten ingestion generates inflammation that damages the lining of the small intestine and produces various complications and discomforts.
That is why from one day to the next everyone was talking about gluten and their negative health effectsHowever, it is important to understand that being celiac is deals with a particular condition, permanent and chronicle, which is related to various symptoms such as diarrhea, abdominal distention, the inflamation, fatigue and in some cases there are anemia and osteoporosis.
Based on the above, it should be mentioned that under normal conditions, gluten is well assimilated by the body. And it actually relates to great qualities for the culinary field, thanks to its ability to resist high temperatures, absorb water and act like glue. This is why it is an essential element that gives it elasticity to the masses. It is because of that the use of cereals with gluten and derivatives is normally are the most suitable type of flour for the making bread, pasta and pizza.
The use of gluten in the food industry is related to virtues for final products, this is because it provides better texture and some humidity in food. That is why gluten is an important element in the preparation of sauces, ice cream, vegetarian alternatives, processed meats and fish. Actually exist few foods that naturally contain glutenHe, however currently the food industry has been in charge of creating a long list of processed foods that contain it.
Cereals containing gluten:
The most popular products due to their gluten content are cereals, especially variants derived from wheat, rye and barley. However, the world of cereals is diverse and they are also found in the following types of local cereals.
At the same time, it is important to review all products derived from: white flour, candeal wheat, graham flour, wheat germ and wheat bran. Most of these cereals stand out for their use in different variants of cookies, bread, pasta, pastry, pizza dough, cakes and breakfast cereals.
Gluten-containing general consumer products:
Currently various everyday consumer products usually include gluten as an additive, among which the following stand out:
- barley malt
- Soy Sauces and Commercial Salad Dressings
- Bouillon powder and cubes, canned soups
- Savory snacks and flavored fries
- Spice and seasoning mixes
- Vegetarian dishes, especially frozen ones
Effects of gluten consumption:
He gluten consumption does not affect all human beings, when one suffers intolerance is when the symptoms derived from a inflammatory reaction in the intestine which tends to become chronic. Various specialists agree that only the people with celiac disease they must bet on a gluten free diet, although in recent years gluten free foods have become fashionable. Although they are products that meet a need and are a great alternative, they have become popular as a good option for weight control.
This is because many of the foods that contain gluten are related to a high caloric intake as is the case of the pizza, pasta, bread and desserts. However, the quality gluten found in whole grain cereals and from healthy food sources, is characterized by providing large nutritional and medicinal benefits in the diet.