Gluten: Contraindications, Benefits, Daily Dose And Uses

Gluten is a glycoprotein that is found in the composition of a wide variety of cereals. The function of gluten is basically to act as a binder, thus binding the ingredients of pastry or bakery preparations. Gluten is what gives the dough their elastic consistency.

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What other name does it receive?

Gluten known as a protein compound is only known under this name. The terminology that can be added to its concept is that of its components, which are two other proteins called glutenin and gliadin.

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Where are you from?

Gluten is a protein of vegetable origin, this can be obtained in a considerable amount in flours that are used for cereals. Regarding its use, gluten is essential in the preparation of bread and derivatives, since it provides elasticity to the mixture.

Gluten itself is made up of two additional proteins , these are glutenin and gliadin, these two proteins can vary in terms of their nomenclature if the cereal where it is included is taken into account.

As of 2005, it was when the law entered the obligation to indicate whether gluten is present -or not- in food , since this can be a cause of allergy and also taking into account people who are intolerant to this compound.

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Recommended daily dose

There are people who suffer from celiac disease, which causes the inability to process gluten in the body, so they must eat a gluten-free diet . However, this cannot be done in its entirety, since gluten is a compound that is present in almost all of our foods, at least in a small amount due to its preparation, handling or characteristics.

In the same way, not all human beings have the same sensitivity to this protein compound , so it is difficult to determine a fixed and recommended daily dose to ingest in a general way. So well, we have several studies that indicate an estimate of this, in 2007 there was one that indicated that ingesting 50 mg of gluten daily for three months could influence the mucosa of our body.

Later, based on another study, it was concluded that 20 mg / kg of product was an amount that could be consumed without problem in case of celiac disease. However, there is an international standard called CODEX STAN 118, which limits the amount of gluten for people with celiac disease to 10 mg / kg.

Properties and benefits of gluten

Gluten is not a harmful compound if it is ingested in the correct way, in this way gluten can provide us with the following benefits:

• It provides elasticity and increases the quality of the doughs, which is why it is widely used in bakeries and pastry shops.
• It is easily digested, it also provides fiber, so it improves the condition of constipation in people.
• It can be used to lose weight, since if protein is combined with a balanced diet, this process can be enhanced, since gluten does not have carbohydrates.
• Unlike other types of proteins, gluten contains low amounts of starch.
• When in its simplest form, it can provide a very small amount of calories.

Gluten allergy or intolerance? Symptoms?

Today, statistics suggest that more and more people suffer from celiac disease or gluten allergy and intolerance , which are different diseases and here we will point out the differences.

Celiac disease

It is an intestinal type disease, it develops in people who are genetically predisposed. When these people eat a food that contains gluten – a protein contained in cereal flour, such as barley, wheat, oats and rye – and it comes into contact with the mucosa of our digestive system, a series of reactions can occur. which can be inflammation, considerable damage to the small intestine, destruction and damage to the walls of the digestive system.

The symptoms of this disease can be divided into two types , which are:

• Symptoms at the level of digestion: lack of appetite, vomiting, diarrhea, abdominal bloating, very low weight and pain in the abdomen.
• Non-digestive symptoms: anemia, chronic fatigue, mouth ulcers and delay in the general development or growth of the person.
• Gluten intolerance

Gluten intolerance is a reaction that occurs in our body when we have contact with a food that contains gluten . The symptoms caused by this intolerance are normally at the gastrointestinal level, however, this condition does not influence the patient’s immune system nor does it cause damage to the body’s tissue.

The most recurrent symptoms of gluten intolerance are the following : irritability, headache, constant tingling in the upper and lower extremities, inflammation, bloating and diarrhea. All these manifestations are manifested right at the moment after ingesting the food with gluten. Unlike how it happens with a gluten allergy, intolerance does not improve with the passage of time, that is, it is always present.

Gluten allergy

Gluten allergy is a reaction of our immune system that manifests itself when it considers that food containing gluten can be harmful to our body, even when it is not.

Gluten allergy can develop the following symptoms : nausea, cramps, nasal congestion, eye irritation, inflammation in the mouth, respiratory problems and allergic skin reaction (it may or may not be itchy).

This type of allergy, unlike celiac disease and intolerance , can improve over time, so that over time the person will be able to eat foods with gluten again without any problem.

Contraindications and side effects

All foods can cause harmful effects if they are consumed in an exaggerated dose, gluten does not escape this theory, so if ingested in an excessive amount it can cause these types of problems in the body:

• When gluten is mixed with other products with high levels of sugar, it can increase the calories in the food.
• When it is implemented in a very high quantity, it can reduce the fiber of the food.
• If ingested in excess, it can adhere to the walls of the intestines, which causes that the nutrients that food contains cannot be absorbed.
• Excessive consumption of gluten can cause intolerance to the protein compounds in gluten, as the mucus in the small intestine is disturbed and damaged.
• Not recommended for people with autism or dermatitis.

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Gluten-containing foods

Gluten comes in a large number of grains , such as: wheat, barley, rye, spelled, spelled, triticale, farro, kamut, green spelled, bulgur, and oats. Thus, if you require a gluten-free diet or you want to control the level of intake of this compound, these cereals should be taken into account, as well as foods that are baked, such as: breads and desserts, as well as pasta, cereal flakes, among others.

On the other hand, processed foods can also contain this type of protein, so you have to check the nutritional values and the lists of ingredients of foods such as: precooked, sauces, sausages, soy, seasonings or flavorings, spices, chocolate, ice cream , candy and gum.

Despite the fact that since 2005 the direct use of a sign indicating the use of gluten or not has been implemented , there are foods that do not make it very explicit, so people who suffer from intolerance or celiac disease should always check the list of ingredients. .

Is there a relationship between gluten and acne?

Today, gluten-free food and diet have become a boom for society. In supermarkets we can find shelves with totally gluten-free products, and in the same way, many restaurants offer a food service without this component.

This is caused because it is believed that a gluten-free diet can be the way to get rid of many health problems, however, there are points about it that have not been fully confirmed or proven.

Similarly, there is a debate about the hormonal influence that gluten can have on our body , so it is believed that this can be the enhancer to the appearance of pimples and skin problems . But, what has been discovered is the relationship between people who are intolerant to gluten and this problem.

When a person is gluten intolerant, they can suffer damage to the small intestine, so this could cause damage at the skin level , such as acne. So, if you suffer from this type of intolerance, obviously you must follow a diet that avoids these effects.

So, in the first instance, what should be done is to determine, through a study, if you suffer from gluten intolerance , since if this possibility is cleared, the gastrointestinal problems that cause the skin reaction will not appear.

On the other hand, when our body considers and reacts to gluten because it takes it as a harmful substance, our immune system releases a substance as a reaction, which is known as histamine. Histamine causes inflammation to increase considerably and induces insulin resistance, which leads to a drop in glucose in the bloodstream.

This is what explains how the consumption of gluten affects the production of acne on the skin, since by causing the disorder in blood glucose, a clear outbreak of acne can be evidenced on the skin. This outbreak, if you are intolerant or allergic to gluten, may appear within a day or two after ingesting gluten.

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Gluten ataxia? What is it? Symptoms?

Gluten ataxia is a type of ataxia that occurs sporadically for no apparent reason , in these cases a series of antibodies belonging specifically to gluten can be detected in the blood, especially antigliadin.

This problem is caused by sensitivity or intolerance to gluten , it occurs when the body reacts and the immune system generates antibodies against an enzyme known as transglutaminated. This problem generates damage to the cerebellum, which causes motor problems, such as poor coordination, which is very characteristic of the ataxia problem.

The most marked symptoms in case of a gluten tax are the following:

• Lack and difficulty concentrating
• Lack or total absence of balance
• Constant falls
• Vision problems
• Trouble walking
• Shaky body
• Trouble seeing from long distances

When a person suffers from gluten sensitivity or intolerance, they can cause an autoimmune reaction by eating any food that contains gluten . Thus, our body rejects gluten with the help of antibodies, in the same way as it happens with a virus. However, this way of reacting to gluten causes damage to the body, especially in the intestinal walls.

Thus, the main cause for developing gluten ataxia can be determined by the action of eating gluten when suffering from an intolerance , allergy or sensitivity to compounds, however, this is not fully proven, but it can influence the damage done to the body.

Gluten and anxiety

Recent studies have confirmed that anxiety, like depression , can be closely related to a gluten-free diet. The study used a group of people with celiac disease and another group without any problem against gluten. As well, the result showed that depression and anxiety are much more significant in people who followed the gluten-free treatment.

The study also showed that after eating a gluten-free diet for a year, people show anxiety tendencies , especially in the reactive form, and anxiety decreases after the diet is decreased or eliminated.

Experts believe that the problem develops because the quality of life a normal person should lead is reduced , since the extremely strict diet limits many things. Faced with this problem, the most advisable thing – in case of not being able to eliminate the diet completely – is to receive emotional and close support from family and friends.

Another detail that can be taken into account when it comes to anxiety or depression due to diet, is that the treatment can be supplemented with Vitamin B6 . This measure was studied and showed considerable improvement in people with celiac disease.

So, there is no need to fear to seek psychological or psychiatric help, since in this way we can provide an improvement to our body , knowing that we cannot stop the treatment that we are already in process. Treatment and diet will prevent celiac disease symptoms from manifesting, but the company and support of our loved ones can help us feel mentally good.

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Gluten and diabetes

Celiac disease affects almost one percent of the entire world’s population, gluten intolerance affects six percent, while diabetes affects 8.3 percent of people around the world. Thus, following the statistics, it can be considered common that celiac disease has a certain relationship with people with diabetes , or vice versa.

The relationship between these two diseases can be reflected in the effect of our daily diet . When we eat grains, especially wheat, this contains a series of quite complex carbohydrates that become more difficult for the body to digest. Thus, every time we eat foods that contain wheat, it can cause an increase and lack of control in the level of glucose in the blood, since the excess of these carbohydrates affects the production of insulin.

In this way, if we improperly eat this type of food , we will cause an insulin deficit, which if repeated daily will manifest itself in more complex ways, to the point of developing diabetes itself.

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Autism and gluten

Children with autism problems have long been linked to gastrointestinal problems . For this reason, many families choose to start giving their children a gluten-free diet to control the digestive problems of the patient. But, studies that address these types of issues still show unknowns regarding the feasibility of this method.

A study carried out on a group of autistic children and another without this condition showed that: children with autism have a higher level of antibodies against gluten , unlike children who do not have this condition. However, the difference between healthy children and autistic children was not that marked or significant. So what we still have in terms of this problem is that there is no clear and conclusive evidence that shows that autistic people have to strictly follow a gluten-free diet.

Gluten and rheumatoid arthritis

Rheumatoid arthritis is a disorder of the human body which is autoimmune. This disease causes inflammation of the joints, as well as: stiffness, pain, and inability to move or reduced movement. Rheumatoid arthritis is caused by the human body attacking healthy joint tissues through its own defense mechanism.

Rheumatoid arthritis may be related to celiac disease , since both diseases can be connected by a genetic connection. Thus, people who are diagnosed with autoimmune diseases such as celiac disease, can be involved in other diseases of the same type.

It is for this reason that people who begin to experience gluten sensitivity, but have not yet been diagnosed with celiac disease , may present symptoms in their digestive system, other autoimmune diseases and especially rheumatoid arthritis .

So, although it does not have a definitive diagnosis, it is recommended and suggested that a gluten-free diet be carried out to relieve the symptoms caused by rheumatoid arthritis . However, research on this problem continues to search for more conclusive answers.

Gluten nutritional information

Gluten, because its proteins are of low quality, contains a very poor nutritional value , as well as its biological value.

Gluten has a very low capacity to provide the body with useful amino acids for its use , unlike milk or other vegetables such as peas, which have much more beneficial nutritional properties.

Another nutritional aspect that can be highlighted regarding gluten is that it has a very low amount of carbohydrates , which is counterproductive if it is mixed with other foods that contain a large amount of glucose.

Glycemic index

Regarding the glycemic index of gluten, this protein does not have a high index , however, its excessive consumption can affect the production of insulin, which causes an alteration and lack of control in the level of glucose in the blood.