We are all, or nearly gluten intolerant ?
The question may arise before surging in recent months , both in Europe and the U.S., followers of the gluten-free diet that constantly proclaim its benefits, people and elite athletes in mind.
Gluten, what is it?
What is gluten intolerance ?
How to tell if you have a gluten intolerance ?
Should we put the gluten-free diet?
Gluten, what is it?
A substance mainly composed of two proteins that are found in the seeds of cereals, except as maize and rice .
Gluten does not dissolve in water. Mixed with it , it forms a viscous mass , sticky and elastic ( hence the name , derived from " glue" ) .
It is this property that allows the manufacture of bread bubbles of carbon dioxide ( CO2) formed during the fermentation of the dough are enclosed in the network formed by the gluten, which is the "lift" but gives as its elasticity and flexibility , allowing the putty then easily when the bread is baked .
Obviously, this is the same phenomenon that occurs in cakes leavened dough . Gluten free , no bun !
In addition, wheat gluten extract and powdered is widely used in the bakery , but also in the food industry to thicken and give binding to certain preparations like sauces , ready meals .
In other words , apart from bread, pasta and many other products made from wheat flour , rye , oats and barley , gluten is present in our diet.
What is gluten intolerance ?
This is a very complicated digestive disease called celiac disease , which is not new . It was described the first time in the 2nd century by Aretius Cappadocian , a Greek physician . Hence its name, derived from the Greek word koelia , which means " abdomen ".
In 1888, an English physician , Samuel Gee , details the symptoms in children: chronic diarrhea , anorexia , fatigue, bloated stomach , etc. . In 1950 and Holland, a young doctor , DW Dicke , published his thesis on the critical role of cereals and interest gluten-free diet .
The search then continued to better describe the role of gluten in the celiac disease. We now know that this is an immune disease : gluten triggers an inflammatory reaction in the intestinal mucosa (hence the other name of gluten intolerance ) . Gradually , it crashed and does his job properly. The digestion is poor and absorption of nutrients is increasingly disrupted.
Where a bunch of disasters occurring over the years . They range from fatigue to anemia and weight loss through osteoporosis , installing another intolerance , the lactose , diverse and varied nervous system disorders , joint pain and even sometimes dermatitis herpetiformis ( itchy, red blisters ) .
We still do not know why some (s) are victims of intolerance to gluten. It is only certain that it is largely hereditary : we even identified key genes. It is also known as type 1 diabetes are at greater risk of developing one.
The question may arise before surging in recent months , both in Europe and the U.S., followers of the gluten-free diet that constantly proclaim its benefits, people and elite athletes in mind.
Gluten, what is it?
What is gluten intolerance ?
How to tell if you have a gluten intolerance ?
Should we put the gluten-free diet?
Gluten, what is it?
A substance mainly composed of two proteins that are found in the seeds of cereals, except as maize and rice .
Gluten does not dissolve in water. Mixed with it , it forms a viscous mass , sticky and elastic ( hence the name , derived from " glue" ) .
It is this property that allows the manufacture of bread bubbles of carbon dioxide ( CO2) formed during the fermentation of the dough are enclosed in the network formed by the gluten, which is the "lift" but gives as its elasticity and flexibility , allowing the putty then easily when the bread is baked .
Obviously, this is the same phenomenon that occurs in cakes leavened dough . Gluten free , no bun !
In addition, wheat gluten extract and powdered is widely used in the bakery , but also in the food industry to thicken and give binding to certain preparations like sauces , ready meals .
In other words , apart from bread, pasta and many other products made from wheat flour , rye , oats and barley , gluten is present in our diet.
What is gluten intolerance ?
This is a very complicated digestive disease called celiac disease , which is not new . It was described the first time in the 2nd century by Aretius Cappadocian , a Greek physician . Hence its name, derived from the Greek word koelia , which means " abdomen ".
In 1888, an English physician , Samuel Gee , details the symptoms in children: chronic diarrhea , anorexia , fatigue, bloated stomach , etc. . In 1950 and Holland, a young doctor , DW Dicke , published his thesis on the critical role of cereals and interest gluten-free diet .
The search then continued to better describe the role of gluten in the celiac disease. We now know that this is an immune disease : gluten triggers an inflammatory reaction in the intestinal mucosa (hence the other name of gluten intolerance ) . Gradually , it crashed and does his job properly. The digestion is poor and absorption of nutrients is increasingly disrupted.
Where a bunch of disasters occurring over the years . They range from fatigue to anemia and weight loss through osteoporosis , installing another intolerance , the lactose , diverse and varied nervous system disorders , joint pain and even sometimes dermatitis herpetiformis ( itchy, red blisters ) .
We still do not know why some (s) are victims of intolerance to gluten. It is only certain that it is largely hereditary : we even identified key genes. It is also known as type 1 diabetes are at greater risk of developing one.
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