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Is gluten-free diet really an IQ tax?
Gluten, a general term for glutenin and gliadin, exists in wheat, barley, rye and their hybrid grains, commonly known as "gluten". "Low gluten flour", "medium gluten flour" and "high gluten flour" are judged according to the gluten content in flour. High gluten flour has the highest gluten content and tastes the most gluten-rich.
Gluten, a general term for glutenin and gliadin, exists in wheat, barley, rye and their hybrid grains, commonly known as "gluten".
"Low gluten flour", "medium gluten flour" and "high gluten flour" are judged according to the gluten content in flour. High gluten flour has the highest gluten content and tastes the most gluten-rich.
Many common staple foods, such as bread, noodles, steamed bread, jiaozi, etc., are gluten-containing foods.
Accurately speaking, gluten allergy is a very general statement, which should be divided into the following three categories:
1. Category I: autoimmune diseases
The most common is celiac disease. Celiac disease is a serious autoimmune disease.
Typical manifestations are: gastrointestinal discomfort, including diarrhea, fatigue and so on. Atypical symptoms include: headache, anemia, herpetic dermatitis (blistering skin) and so on.
Studies have shown that environmental factors are also related to this disease. However, celiac disease is largely hereditary. If the lineal blood relatives suffer from celiac disease, then the probability of family members with the same genotype suffering from celiac disease is 40%.
2. Category II: Allergic diseases
Allergy to wheat is also an immune system problem, but the antibodies produced by allergy are aimed at the food that causes allergies, not their own tissues, and are usually more acute symptoms.
Allergic people may have asthma, dermatitis and urticaria when ingesting or inhaling wheat ingredients.
The most effective treatment for wheat allergy is to avoid allergens as much as possible.
3. Category III: Non-celiac gluten-sensitive diseases
Other intestinal problems caused by gluten intake, such as flatulence, nausea, abdominal pain, etc., are usually classified as non-celiac skin sensitivity, including gluten intolerance, if there is no further typical immune or allergic reaction and there is no obvious pathological change in the patient's intestine.
However, gluten protein is not the only trigger, and other protein and some carbohydrates may also cause non-celiac gluten-sensitive diseases.
Therefore, non-celiac gluten sensitivity is easily overlooked, missed diagnosis or misdiagnosed.
Medicine has confirmed that there is no cure for gluten allergy, and it can only be relieved by gluten-free diet. Therefore, the above three groups of people must strictly implement the gluten-free diet.
What if it's not gluten allergy? Should I go on a gluten-free diet, too?
In fact, gluten-free diet means that we don't eat gluten-containing foods, but it happens that most of them are staple foods (jiaozi, steamed buns, pizza, etc.) and high-calorie foods (fried chicken, fried skewers, bread, cheese, cakes, donuts, hamburgers, French fries, etc.), which are indigestible in the stomach and even lead to the increase of cholesterol and fat.
Moreover, replacing polished rice with coarse grains and whole grains and eating more fruits and vegetables will increase the intake of dietary fiber, vitamins and some anti-inflammatory and antioxidant substances, and the body will naturally become healthy.
Therefore, if you pursue quality and healthy life, you can choose gluten-free diet appropriately. After all, eating too much food with big fish and big meat, heavy taste, heavy color and heavy oil will do harm to your health.
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