Daily Archives: January 27, 2015

GLUTEN-truth

Gluten is a protein of wheat, barley and rye, which means that it has almost all foods-bread, pasta, cereal and biscuits over to beer, instant soup and salad dressing. Those who decide to give up gluten accustomed to alternative crops such as rice, quinoa, buckwheat, amaranth and corn (and if it contains gluten, this cereal does not act as allergens and can be used in a gluten free diet). Only those who suffer from allergies to wheat, should strictly avoid gluten. When these people eat food boxes containing this substance, they trigger an immune response that damages the mucosa of the small bowel, bloating, flatulence and other symptoms, some of which are usually irritability, muscle cramps, skin rash and anemia. Reactions of this type increases the risk of intestinal cancer. Eating bread and pasta in them cause bloating, fatigue, depression and headaches. Also, it is known that many people without consequence eat food boxes with gluten twenty-thirty years after that starting to have problems. Since there is still no reliable test to determine the sensitivity to gluten, the best way to check is to remove from your diet all foods containing it and see if you feel better. The improvement was already felt after a few days.

signs-you-have-gluten-intolerance

People with diagnosed celiac disease or gluten sensitivity expressed will feel the greatest benefit from this type of diet. Many people experience significantly improved general health condition, and some notes and positive changes in appearance, because sensitivity to gluten can cause inflammation, which is manifested by the appearance of acne or eczema.

Also is possible to get more body weight. Sometimes, this diet is almost guaranteed reduction of pounds, because it was a little anlternativnih foods, except for fruits and vegetables. However, today’s market there are countless calorific the products of gluten, such as bread, cakes, biscuits, pizza bases, and some of these are even caloric replacement of standard products, because manufacturers use corn starch or potato starch in order to increase tekstrure. Finally, gluten-free groceries costing more than twice as standard products.The selection of gluten-free products is now more diverse than ever before. However, anyone who does not need to be advised not to apply the gluten-free diet and to eat a varied and moderately.

GLUTEN – istine i zablude

Gluten je protein iz pšenice, ječma i raži, što znači da ga ima gotovo u svim namirnicama-od hleba, testenine, preko cerealija i keksa do piva, instant supa i preliva za salatu. Oni koji odluče da se odreknu glutena navikavaju se na alternativne žitarice, kao što su pirinač, kinoa, heljda , amarant i kukuruz ( iako sadrži gluten, u ovim žitarici on ne deluje kao alergent i moze se koristiti u bezglutenskoj ishrani ). Ipak, samo oni koji pate od alergije na pšenicu – gluten, ili boluju od celijakije, moraju striktno izbegavati gluten. Kad ove osobe pojedu namernicu koja sadrzi ovu materiju, ona pokreće imunološku reakciju, koja ostećuje sluzokožu tankog creva, nadimanje, gasove i druge simptome, od kojih su najčešće iritacija, mišićni grčevi, kožni osip i anemija. Učestale reakcije ovog tipa povećavaju rizik od kancera creva.

Od celijakije pate milioni ljudi, ali dvostruko je veći broj onih koji su osetljivi na gluten. Konzumiranje hleba i testenina, kod njih izaziva nadutost ( NADIMANJE U STOMAKU I OSEĆAJ NADUTOSTI ), malaksalost, depresivnost i glavobolju. Takođe, poznato je da mnogi ljudi bez posledica jedu namernice sa glutenom, dvadeset – trideset godina, nakon čega počinju da se javljaju problemi. Budući da još uvek ne postoji totalno pouzdan test za utvrđivanje osetljivosti na gluten, najbolji način da proverite jeste da izbacite iz ishrane sve namirnice koji ga sadrže i vidite osecate li se bolje. Poboljšanje se već oseti nakon nekoliko dana.

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Osobe kod kojih je dijagnostikovana celijakija ili izražena osetljivost na gluten, osetiće najveću korist od ovog tipa ishrane. Mnogi ljudi osete znatno poboljsanje opšteg stanja organizma, a neki primećuju i pozitivne promene u izgledu, jer osetljivost na gluten može da izazove zapaljenske procese, koji se manifestuju pojavom akni ili ekcema.

Moguće je uvećeanje telesne težine. Nekad je ovaj način ishrane gotovo garantovao redukciju kilograma, jer je bilo malo anlternativnih namirnica, osim za voće i povrće. Međutim, danas na tržištu postoji bezbroj visoko kalorijskih prozivoda bez glutena, kao što su hleb, pecivo, keks, osnove za pice. Neke od ovih zamena su čak kaloricnije od standardnih proizvoda, jer proizvođači koriste kukuruzni skrob ili skorb krompira radi povećanja tekstrure. Na kraju, namernice bez glutena koštaju dvostruko više od standardnih proizvoda.

Izbor bezglutenskih proizvoda sad je raznovrsniji nego ikada pre. Ipak, svima koji ne moraju savetuje se da ne primenjuju bezglutensku dijetu i da jedu raznovrsno i umereno.

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