What is Gluten?
Gluten is a protein found in grains and cereals, such as wheat, rye, barley, and triticale. In food processing, gluten is used to produce a chewy, elastic, and fluffy texture in food. This effect occurs when flour is mixed with water, the gluten protein will form sticky networks with a glue-like consistency.
Generally, gluten-containing foods are made from wheat or wheat flour, such as bakery products, pasta, noodles, etc.
Dangers of Gluten
The component that does not contain essential nutrients for the body, even gluten can have a negative impact on certain people. The dangers of gluten arise when amino-peptide acids leave the small intestine and circulate in the body and trigger the body’s immunity. The emergence of peptide amino acids occurs because gluten cannot be digested by the protease enzymes in the digestive system. As a result, this acid exits the walls of the small intestine throughout the body, then triggers a response from the immune system.
When consuming gluten in excess can cause certain diseases, among others,
Celiac Disease is an autoimmune disease. In people with celiac disease, their immune system recognizes gluten as a dangerous substance, so it attacks the gluten and the lining of the intestines. This makes the intestines damaged, eventually causing various health problems such as indigestion, anemia, and the risk of vitamin and mineral deficiencies.
Symptoms of celiac disease include discomfort in digestion, tissue damage to the small intestine, bloating, diarrhea, constipation, fatigue headaches, skin rashes, depression, weight loss, and foul-smelling stools.
- Wheat allergy
About one percent of the population has a wheat allergy. This condition makes the patient suffer from various digestive problems after consuming gluten.
- Non-celiac gluten sensitivity Non-celiac
Gluten sensitivity is a term used to describe a condition in which a person is not diagnosed with celiac disease but still experiences discomfort when consuming gluten.
- Gluten Intolerance Gluten
Intolerance is a condition characterized by the inability of the body to digest gluten protein. This gluten intolerance still causes quite mild symptoms. When a person has severe gluten intolerance, the condition is known as celiac disease.
- Irritable bowel syndrome
Another form of gluten intolerance is irritable bowel syndrome (IBS). This disease is a digestive disorder with symptoms of abdominal pain, cramps, bloating, gas, and diarrhea. Studies show that a gluten-free diet can relieve IBS.
TIPS Reducing Foods Containing Gluten
The first step that can be done is to reduce the consumption of foods that are not daily necessities. You can reduce bakery products such as bread, brownies, cakes, and noodles, these foods contain high gluten. If you want to consume these foods, you can replace them with similar products that are gluten-free.
The second step is to focus and enjoy foods that can be eaten, such as meat, eggs, vegetables, and fruits. Enjoy your food, that way any food will taste good because you are grateful that you can still enjoy the food.
The third step is to be consistent with these stages, so you will get used to not consuming foods that contain gluten.