Therefore, you may be wondering, what is “gluten”? And not only this, but what effects it has on your body, specifically your intestinal health? Gluten can be found in almost any baked good and many grains such as wheat, semolina, spelled, rye and barley. From the Latin word for glue, this protein is composed of glutenin and gliadin peptides and when combined with yeast bread that gives its airy and fluffy texture, allowing the dough to become super stretchy little natural. Apart from this, the gluten is a key stabilizing ingredient in many processed foods such as mayonnaise and salad dressings.
is safe to say that the substance we know as wheat is nothing like what our parents ate. Wheat we eat now is more like “Frankenwheat” with all foreign ingredients and harsh chemicals in contains. But as perplex as it sounds, gluten helps us attract food because food gives the qualities we crave, making bread in the fluffy and light perfectly, while allowing food to be sweet and hard. Its versatility in the world baking makes it a go-to ingredient for most baked goods.
And worse, no matter whether we are eating a fried donut with sugar or a slice of wheat bread, the effects of gluten in our gut remain the same. Because gluten is a substance chemically created, our gut recognizes it as a toxin and our digestive system begins in full swing to defend it. If foods are recognized by the intestine as toxins, this leads to complications such as bloating, indigestion and inflammation. Our intestine is composed of about 70% of our immune system, and when toxins enter our gut work to eliminate them to stay healthy. Gluten is a poison that confuses our body, and inflammation is that the defensive mechanisms of our gut go on alert when in contact with this strange substance.
With celiac disease and gluten intolerance ever rising in recent years many consumers are finally discovering the harmful effects of gluten on your system. Many report digestive problems after eating foods containing gluten, while others have marked the serious complications that lead to pain and significant discomfort.
If our gut is working overtime to remove this dangerous substance, this will result in:
- The decreased immune function
- weight gain
- Constipation / Diarrhea
in a recent study, he found that people with Crohn’s disease, diverticulitis and irritable bowel syndrome, even (SII) have all been identified as having gluten sensitivity. Better yet, when it was eliminated gluten from the diet of those suffering from IBS, participants noted significant changes in the way they felt and dramatic improvements in bodily functions.
Ditching gluten is not as hard as you may think, as there are a number of gluten-free options available today in their local grocery stores. It is important to read labels carefully when shopping to save your intestinal health of this deadly toxin. Manufacturers use gluten as a means of reducing costs without worrying about the safety of consumers, while blinded by profit margins. Gluten is used in a number of ways, making bread grow faster, and also flavor additives as thickeners / preservatives. And if you see “dextrin” on a label, stay far, far away from this super ingredient that is full of gluten.