The truth about gluten: is this substance harmful or beneficial to us?

Recently, the word gluten has become widespread around the world, and this substance is in the spotlight of many. What exactly is this substance? Gluten, or gluten, is a special type of protein found in cereals (wheat, rye, barley) and products made from them (bread, pasta, various pastries, porridge).

However, what many people are surprised by is that gluten can be found not only in cereals, but also in finished products - sauces, spices, yogurts and even cosmetics (for example, lipsticks). Gluten is widely used in the food industry because of its unique adhesive properties. That is why it is called "gluten".

This adhesive structure of gluten improves the quality of bread and pastries, ensuring their softness, fluffiness and long shelf life. Without gluten, baked goods will crumble easily, and baked goods will be tough, dry, and less appetizing. This substance also provides the products with an attractive appearance and makes them more appealing to consumers.

However, gluten also has some negative aspects. According to many researchers, when gluten enters the human stomach, it can "stick" the environment there. This complicates the digestive process in the body and causes difficulties. In some people, this condition can lead to severe allergic reactions.

Official scientific studies have not yet fully confirmed that gluten is harmful to people who do not have celiac disease. Celiac disease is a serious disease that occurs in people who cannot digest gluten. When people suffering from this disease consume gluten, it causes a severe allergic reaction in their body and serious disruptions in the digestive system.

However, some experts argue that gluten can cause some discomfort even for people without celiac disease. They point to the fact that the wheat grown today is very different from its natural form and that the human body is not well adapted to digesting cereals. Historically, cereals appeared in the human diet very late, which may have limited the body's ability to digest them to some extent.

Therefore, modern nutritionists and nutrition experts recommend that supporters of a healthy lifestyle limit gluten. In particular, people with problems with the digestive system can improve their health by reducing their consumption of gluten.

So, should you give up gluten? If you do not suffer from celiac disease and do not experience serious discomfort in your body after consuming gluten, you do not have to give up this substance completely. However, if your stomach often upsets, if the digestion process is difficult, it is recommended to give up gluten for a while and observe your body.

Experts also advise paying attention to gluten-free products in your daily diet. These include grains such as rice, potatoes, millet, buckwheat, and products made from wheat. This way, you will not only facilitate the digestion process, but also have the opportunity to enrich your diet with new foods.

In any case, each person should make a decision regarding gluten consumption based on their own body. Before making a decision to give up or limit this substance, it is best to consult a qualified doctor or nutritionist. As a result, you will be able to come to the most suitable decision for your body.