When flour is mixed with water, the protein that forms a sticky network that has a glue-like consistency is nothing but gluten. The glue-like aspect makes the dough elastic and gives bread the ability to rise when baked, giving it a chewy, satisfying texture.
Most people are tolerable to gluten. But those who aren’t can face some serious problems like:
Celiac disease: It is an autoimmune disorder, and involves the body treating gluten as a foreign invader. The immune system attacks the gluten, as well as the lining of the gut. This can cause severe digestive disorders and other health problems.
Irritable Bowel Syndrome: IBS is a common digestive disorder that causes symptoms like abdominal pain, cramping, bloating, gas and diarrhea.
Gluten intolerance: Digestive discomfort is the most common indication of gluten intolerance. You may also have anemia or trouble gaining weight.
Many believe that the gluten-free diet is simply a quick way to lose weight. This, however, is not true.
The most common sources of gluten in the diet are:
There are a few grains and seeds that are naturally gluten-free.
In order to maximize the health and nutritional benefits of going gluten-free, you should adopt a diet filled with a variety of naturally gluten-free foods such as fruits, vegetables, and lean proteins, as well as gluten-free grains.
If you avoid some food your body loses some nutrition aspect and that nutrition can be obtained by having Fast&Up daily essential products which are gluten-free and will help you maintain daily health.
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