What is Gluten?
Gluten is a kind of protein found in rye, barley and wheat. It is a common ingredient in cereals, grains and bread. Gluten is a good ingredient for keeping intact the elasticity of food while it is fermenting. Certain companies also use gluten since it allows certain food products to stick together and become chewier. Gluten is the only protein found in food which is totally indigestible. Its indestructible molecules can slip via the lining of the intestines and can result in the inflammation in the intestines of people with celiac disease.
In healthy people, the inside of the small intestine is lined with finger-like projections called villi, which aid in the absorption of nutrients. In the case of people with celiac disease, gluten irritates the lining of the small intestine and makes the immune system attack the villi. The villi will become damaged over a long period. This implies that the intestine can no longer absorb nutrients, which are excreted and cause malnutrition.
The following foods are termed naturally gluten-free by the Mayo Clinic:
- Unprocessed nuts, seeds and beans
- Fresh fish, poultry and meat
- Fresh eggs
- Most dairy products
- Vegetables and fruits
The following grains are also RECOMMENDED:
- Arrowroot
- Amaranth
- Cornmeal and corn
- Buckwheat
- Flours (soy, rice, potato, corn and bean)
- Quinoa
- Millet
- Sorghum
- Rice
- Tapioca
- Soy
Following should be AVOIDED in a gluten-free diet:
- Bread
- Beer
- Candies
- Pies and cakes
- Cereals
- Crackers and cookies
- French fries
- Croutons
- Imitation seafood and meat
- Gravies
- Pasta that is not gluten-free or wheat-free
- Salad dressing
- Processed meat
- Seasoned snacks (tortilla or potato chips)
- Soups
- Self-basting poultry
- Vegetables in sauce
Health benefits:
- Improves levels of cholesterol.
- Enhances digestive health.
- Gets rid of processed and unhealthy foods from your diet
- Raises energy levels.
- Encourages the consumption of fruits and vegetables, which are healthy and gluten-free.
- Reduces the risk of serious health conditions like diabetes, cancers, and heart disease.
- Helps prevent infections by germs and viruses since many gluten-free foods are rich in minerals, vitamins and antioxidants.
- Encourages healthy weight loss.
- Enhances the health of persons suffering from arthritis and irritable bowel syndrome.
- Marked awareness of foods and diet which have a harmful impact on your health.
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