What is gluten?

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Gluten is a protein that affects a kind of link between foods to maintain together, and is found in some grains, such as wheat, rye, barley, and gluten is about 85-90% of the protein content in wheat. It consists of almost equal parts of gliadin, gluten, which are rich in glutamine and proline, which are amino acids and are called prolamine. On the other hand, it should be noted that gluten can be found through exchanged contamination that may be transmitted from one source to another in other foods, such as monosodium glutamate, soy sauce, ice cream, or even gluten-free cereals, such as oats, and may be caused by the production of these products at the wheat manufacturing site.

Is gluten good for health

The presence of gluten in wheat is associated with some of the food used and commonly consumed, which are made from wheat, and it should be noted that there are some claims that gluten cannot be used for healthy, complete food, which may be supported by little published research, while other research suggests otherwise, and the results are mentioned as follows:

  • Reducing the risk of heart disease: A note-based monitoring study published in The BMJ in 2017 indicated that more than 100,000 non-wheat allergy participants were found to be associated with reduced risk of heart disease, as well as lack of Any association between long-term gluten dietary consumption and the risk of heart disease also suggests that individuals who are not allergic to wheat may increase their risk of heart disease due to reduced consumption of whole grains.
  • Reducing the risk of type 2 diabetes: A 2018 observational study published in Diabetologia in healthy men and women indicated that increased gluten consumption is associated with a lower risk of type 2 diabetes, which is contrary to what is circulated about gluten intake associated with the risk of developing diabetes from The second type, as reduced gluten consumption in the diet may indicate a decrease in fiber consumption from whole grains and some other nutrients that contribute to health, has been denied, and the theory that gluten consumption is associated with an increased risk of developing type 1 diabetes has been denied, according to a 2002 study published in diabetes care.

Improving digestive health: Gluten may affect such as prebiotics, a bio-aid that feeds good bacteria in the body’s natural blood, and an example of these antibiotics may affect Arabinoxylan oligosaccharides

  •  Or axos, which are available in carbohydrates available in wheat bran, which in turn enhance the activity of Bifidobacterium bacteria in the colon, which are usually available in healthy human intestines, and in contrast, the effect on their quantity or activity has been associated with gastrointestinal diseases, including inflammatory bowel diseases, colorectal cancer, and irritable bowel syndrome.

According to a 2012 study published in Nutrition & Diabetes, the content of nondigestible carbohydrates produced from whole grains such as axos may be associated with improved bowel health because of the prebiotic effect.

Gluten safety

Gluten does not pose a health risk to the majority of people.

Gluten-use caveats

Although gluten is considered safe for the elderly, some medical conditions require a gluten-free diet as part of controlling and mitigating these conditions including:

  • People with wheat allergies: The cause of this disease is unknown, and it may be multi-cause, linked to genetic and other factors, and the search for medical treatments for wheat allergy is still the most commonly used and most commonly used method. A strict gluten-free diet is common, and there is some evidence that most people with gluten allergies are already sensitive to Buddhism, no gluten, which is a short-chain carbohydrate found in many foods, including wheat, and may cause some gastrointestinal symptoms in their bodies.
  • Those with non-celiac gluten sensitivity: Some of the symptoms that are also caused to wheat allergy is caused by the absence of damage to small intestine tissues and the immune system may play a role, including abdominal pain, bloating, diarrhea, constipation, blurred consciousness, rashes, or headaches.
  • People with herpes-shaped dermatitis: what is known as Doring’s disease, a skin graft produced when eating gluten, as a self-inflicted immune response that appears as a red rash that causes itching that may result in pimples and protrusions, and it should be noted that people with wheat allergy disease may also be infected with Doring, but the opposite is not always true.
  • People with gluten-related ataxia: an autoimmune disorder that affects some nerve tissues and causes problems with muscle control and voluntary muscle movement.
  • People with irritable bowel syndrome: a common digestive disorder that causes some symptoms, such as abdominal pain, cramping, bloating, gas, diarrhea, and although it is a chronic condition, it can be alleviated These symptoms are associated with a lifestyle change, stress control, and diet, a 2015 review published in Nutrients found that their consumption of a gluten-free diet may be associated with improving the condition of some people with irritable bowel syndrome.

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