(or as it is called in the people gluten) — a part of protein of cereal cultures which plays the main role in preparation of the test or dense sauces thanks to the sticky properties helping to fasten all ingredients. The main cultures containing gluten are the rye, barley, wheat and others.
What is gluten
To understand as gluten influences an organism, it is necessary to find out where it contains what is and what differs natural from modified in. In translation from Latin this protein literally designates "glue". And therefore it is also used for the purpose of "fastening" of ingredients for receiving magnificent homogeneous mass (for example, dough).
Whether you know? William Davies became one of founders of the movement which equates gluten to dangerous products. He considered that it is not dependent on the state of health of the person wheat surely will kill him.
The main components of gluten are glutenin (plain protein) and gliadine (soluble protein). Completely to understand what is gluten whether it can be dangerous and what, it is necessary to find out in what products it contains.
Whether there is a difference between the natural and modified gluten
Always there is a big difference between the natural (natural) and modified product. Most often natural substance more qualitative and has no negative impact. In case of this substance it quite so. The natural product in the clean look which contains in cereal cultures is the most valuable substance for preparation of various pastries and is the excellent sticking together means.
Learn for what such vitamins as vitamin F, an omega-3, selenium, methionine, bioflavonoids, lipoic acid, fillokhinon, cholecalciferol, pangamovy acid, metoksantin, orotovy acid, cyanocobalamine, a left carnitine are necessary
Having learned what is natural gluten, it is important to remember that there are certain types of this protein which are intended for feeding of animals (for example, corn). However thanks to incredible production advantage of such "glue" the scientists began to try to remove this substance as an independent component, artificially increasing its contents in cereals, than, of course, worsened its sticky characteristics (quality), having increased a quantitative index. Such result was also called modified. And in what products gluten contains in a large number, we will understand further.
What gluten is useful
Natural protein in itself has a large amount of useful substances. It contains a protein, amino acids, a large amount of vitamins and useful elements which have the most positive impact on a human body. The people watching the weight well know what products contain gluten and in what quantity. And therefore, choosing the list of products for food, try to avoid its excessive contents and even make the whole tables for weight loss with a certain food which contains only useful elements of gluten.
Important! The substances which are a part of gluten promote fight against viruses and accelerate regenerative processes in fabrics.
What gluten is harmful
The modified substances, as a rule, do not bring any benefit, being substances not natural. The use of artificially "improved" products promotes appearance of an allergy and even dangerous diseases with serious consequences. It is desirable to minimize the use of the modified glyutenosoderzhashchy products, and better and in general to exclude from a diet, however presently it is almost impossible because of dishonesty of the most part of producers.
Negative impact of gluten on an organism
The excessive amount of gluten has negative effect first of all on digestive system. The weakest manifestation of poisoning with gluten is diarrhea and painful feelings in intestines, more serious problem are the tseliakiya (allergy to gluten) and intolerance of substance in principle. Influence of the modified "glue" on the central nervous system of the person was in rare instances noticed (directly on a brain). The struck body did not allow to think clearly, lost orientation in space and time, absent-mindedly thought also of another.
Why gluten is considered narcotic substance?
It is considered to be that this substance is capable to cause dependence, that is to behave as drug. The fact is that at digestion gluten breaks up to the substances similar in fact and structure on the known opium drugs which activate certain sites of a brain and enter it into a condition of euphoria. Of course, for obtaining serious intoxication it is necessary to eat such amount of bread for which the person will not be able to find room in a stomach, however the fact remains.
Whether you know? There are doctors who consider appearance of Alzheimer's disease a consequence of overeating of bread.
In what products there is a gluten? List of products
Let's consider what products contain gluten and in what quantities and in what it is absent in principle. Gluten can contain in raw materials obviously or in products is reserved (is collateral). For example, it is in cereals by nature and therefore it is considered that these cultures are obvious glyutenosoderzhashchy plants. The richest with gluten with a cereal is wheat, her squirrels for 80% consists directly of pure "glue". Other cereals can brag of no more than 1/5 part of protein in the structure. Gluten content in cereals designates obligatory contents it in products from them: pastries, pasta, some porridges and in general any flour products. On packings of the majority of products what contain gluten, the table with the percentage of its contents is specified.
Where "add" gluten
Products to which add gluten, a huge set for today: it and candies, cakes, ice cream, toasts, sauces, cheeses, soy, French fries, mayonnaise and even crabsticks. As the most part of products today not natural or semi-finished products, use of gluten in them it is quite clear. Of course, a sticky part of protein is used not only for preparation of pastries and other food. Also gluten is used for receiving the combined forages for cattle.
Even having understood, what is it gluten and where it prirodno contains, it is important to know to what products it gets in the course of production.
Important! Without natural glue the preparation of pastries becomes impossible.
Forms of gluten intolerance
Doctors allocate three forms of negative perception of gluten by the person: hypersensibility, allergy and tseliakiya.
Symptoms of intolerance of gluten and tseliakiya
At sensitivity and an allergy there is no especially terrible influence of gluten on an organism, diarrheas, weakness, nausea, discomfort in intestines, vomiting are possible. Usual treatment is purpose of a special diet to a certain period depending on complexity of a case. Tseliakiya — the serious disease caused by influence of natural "glue" on the patient's intestines, accompanied with defeat of tissues of intestines. Primary symptoms are similar to intolerance of "glue", however in process of lack of the help the organism gives more disturbing signals: anemia, psychiatric diseases, Alzheimer, infertility at women, locks and many others. The only exit is the refusal of the products containing gluten, for the rest of life.
Symptoms at children
The separate danger is constituted by intolerance of a part of protein for children. The child feels discomfort in digestive system and also delays in growth, sharp weight reduction and other indicators of decrease in rate of development are possible. Obvious indicators of presence of intolerance of gluten at the little man are:
- Liquid chair.
- Lack of set of weight.
- Slackness, constant desire to sleep.
- The pricking an abdominal cavity pain.
- Pallor of face skin.
- Unstable emotional background (irritability, nervousness).
Products without gluten, the list
What contains gluten, we understood, we will consider in what products it is absent. Some companies in the different countries, knowing about possible harm of gluten, turn out the special marked bezglyutenovy products. However there is a number of certain products which can already be used without fear, they do not contain gluten:
- fresh fruit and vegetables;
- potatoes;
- rice cultures;
- natural laktozosoderzhashchy products;
- eggs;
- natural bean and nuts.
Bezglyutenovy diet: pluses and reefs
The Bezglyutenovy diet is usually prescribed the people suffering from sensitivity to this substance. However there is a percent of people who, despite of advantage of gluten, know about danger or harm from it, prefer to use such products where it does not contain and to observe a certain diet. However, choosing such special food, it is important to remember that any diet has both pluses, and minuses always. The main plus, of course, is prevention of hit in a human body of harmful natural glue, from the modified substance there can be no advantage. There are no other objective reasons for such diet in principle, weight reduction at such food not always occurs. The point is that in the majority of bezglyutenovy analogs the number of calories several times are more.
Efficiency of a diet
Considering all above-stated factors, it is possible to come to a simple conclusion: the bezglyutenovy diet is necessary for that small percent of people who suffer from intolerance of this protein. Other, wishing simply to lose weight, will not achieve necessary result, having refused only gluten. Besides it, it is necessary to refuse fat, sweet, alcohol and other and also, certainly, to play sports.
Important! Gluten has no relation to obesity.
Gluten — the irreplaceable substance helping to fasten other components. However in the world of modern technologies, there are products made of the modernized gluten which has not the most favorable effect on a human body more and more. And still natural glue contains useful substances, necessary for activity of the person, and if you do not suffer from sensitivity to this protein, then it is better not to refuse it.