The gluten won the role of villain of the moment, even without fault. For the dressmakers of good shape, was thrown to the curb.
The truth is that gluten is present in most foods that are a source of carbohydrate, i.e. when the carbohydrates (breads, cakes, pasta), consequently absorbed calories in less proportion. However, gluten is a protein , and proteins are not caloric. Other sensations as bloating and constipation can also be caused by carbohydrate fermentation in the intestinal tract.
What is gluten?
As already mentioned, the gluten is a protein. In fact, a set of them. Gluten is the combination of two groups of proteins gliadin and Glutenin:, found in grains of wheat, barley and rye.
Its function is to form a network responsible for viscoelastic retain gasses during fermentation, making the bread grow and allowing him to have the format and structure as we know it. With the addition of water, allows the gluten flour products form the dough.
Gluten-free products, in most cases, require the addition of components as natural polymers and other ingredients, to mimic the structure of gluten.
Those who cannot eat gluten?
Gluten is restricted only to those who have celiacdisease, which consists of radical intolerance to gluten. It causes serious inflammation in the intestines and leads to malnutrition by malabsorption of nutrients.
In Celiacs, undigested particles gluten proteins pass through the intestinal wall, which triggers a reaction of the immune system. It strikes the cells of the surface layer of the small intestine, causing inflammation.
What are the risks for those who stop eating gluten?
Unless you suffer from coeliac disease, there's no reason to avoid gluten.
Gluten-free foods have more fat and sugar than traditional versions, which can lead to obesity or insulin resistance.
Research claim that there is no scientific data that demonstrate that the gluten-free diet brings health benefits. In certain cases, it may even worsen the quality of life, especially if it's done without medical supervision.
Sweet foods and rich in white flour, in fact, raise the blood sugar level and your excess consumption cause obesity, but it is related to your carbohydrate content. However, some pasta and cereals, as integral options, for example, have the Glycemic Index (ability to raise blood sugar) as low as that of fruits and vegetables.
According to experts, foods high in gluten, within a balanced diet, can bring benefits to health, for helping to control blood glucose and triglycerides, increasing the absorption of vitamins and minerals. What, therefore, improves the intestinal flora and strengthens the immune system.
The correct thing is to balance the ingested. The withdrawal of gluten is only indicated in cases of medical order. If the goal is weight loss, simply decrease the consumption of sugar, fat and calories, combining the diet to the practice of physical exercises.
So, if you don't suffer from celiac disease, there's no need to cut gluten from your diet.