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In recent years, gluten has become enemy number one in society. Therefore, many questions arise. How is gluten dangerous for the body? Who should exclude it from their diet? Perhaps even healthy people should avoid consuming it? These doubts need to be clarified.
Gluten is a protein found in many grains. Its highest concentration is in wheat, but it is also present in oats, barley, rye, and spelt. From a chemical point of view, it consists of two fractions: glutenin and gliadin. Thanks to them, dough made from wheat flour becomes elastic and fluffy.
Why Gluten Is Dangerous – Should You Give It Up
Many people avoid gluten, even though there are no medical reasons for this. Therefore, it is important to understand what gluten is and why it might be considered dangerous. Its advantage is that it traps gases formed during baking. Thanks to this, bread rises well, and pasta has the right consistency. What is important to know:- For most of the population, gluten poses no threat. This protein has been a natural dietary component for thousands of years.
- Consuming products containing it has no negative effect on people’s health (except in cases of celiac disease or intolerance).
- Even when a close person recommends switching to a gluten-free diet because they feel “lighter,” it is not worth agreeing. Scientific studies do not confirm any positive effect of excluding gluten from the daily diet without a diagnosed medical reason.
Why gluten is dangerous for the body – who should avoid it
However, there are people for whom gluten is indeed a problem. Who are they:- The first group consists of patients suffering from celiac disease. This is an autoimmune disorder in which the body cannot tolerate gluten and the intestinal lining is damaged. The danger of even a small amount of the protein lies in the occurrence of diarrhea, weight loss, and nutrient deficiencies.
- The second group is people with gluten intolerance. The symptoms may resemble those of celiac disease, but the intestinal villi are not damaged. Intolerance is mainly manifested by digestive issues – abdominal pain, constant bloating, diarrhea, or discomfort after consuming foods containing gluten.
What is the danger of gluten in foods – provoked diseases
Gluten is a protein found in wheat, barley, rye, and their derivatives. For most people it is safe, but it can become a problem for the above-mentioned groups of the population. The main risks associated with gluten for the body:- Celiac disease – an autoimmune disorder in which the lining of the intestine is affected. As a result, the villi of this part of the gastrointestinal tract are damaged. At the same time, the absorption of nutrients decreases. The clinical picture includes abdominal pain, diarrhea, bloating, fatigue, and weight loss. Treatment – complete elimination of foods containing gluten.
- Some people develop sensitivity to gluten even if they do not suffer from celiac disease. Symptoms may include abdominal pain, fatigue, and headaches. The condition is still insufficiently studied, but a gluten-free diet helps.
- Wheat allergy. An allergic reaction occurs when consuming various wheat-based products. The human body reacts with skin rashes, difficulty breathing, and sometimes anaphylactic shock.
- Link with chronic diseases. What is the danger of gluten in foods? Modern scientific studies suggest that people with certain autoimmune diseases (such as type 1 diabetes, autoimmune thyroiditis) may have increased sensitivity to gluten. Eliminating this protein from the diet in such cases helps reduce negative manifestations.
- There are reports of the so-called “gluten attack” — a rare condition in which gluten consumption affects the nervous system, causing coordination problems and reduced motor activity.
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