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.
Healthy Lifestyle
Tasmiya is very bubbly and friendly who thinks that health is something that starts from inside and for you inside to be good, you need to feed yourself with healthy, nutritious yet delicious food.... Read More
