What is gluten and why should it be feared?

Question

I don't know exactly what gluten is. You hear more and more about gluten-free foods. Do you really have to pay that much attention to this?

Answer 1

Gluten is a mixture of two proteins, gliadin and glutenin. It is found in the endosperm of the seeds of wheat, rye and barley along with starch. Unfortunately, those who are not sensitive to it cannot eat with great peace of mind, because it is an aggressive protein, due to the classic wheat breeding. The number of susceptible people is growing, and what’s even more sad is that it has a silent form, which in turn spreads like a mushroom, is insidious, and doesn’t really have symptoms at first. The number of silent sensitive people seems to be higher than expected. The food industry has done something with wheat that everyone is hiding, its protein has changed, presumably something has happened due to crosses that could cause autoimmunity but minimal intestinal problems. This is where the careful planning of the diet comes into play, the importance of which cannot be overemphasized. This may also explain why some people feel better about a gluten-free diet. If we prefer to eat vegetables, fruits, lean meats and dairy products instead of finished products, and try new, gluten-free carbohydrates, we will meet the requirements of a healthy diet. Symptoms of gluten sensitivity may include: - weight loss, pale skin - bloating, abdominal pain - persistent fatigue, anemia - dry skin, dull, split ends - characteristic blistering, itchy skin symptoms Source: https://www.vitalzone.hu/mi-a- gluten.html # ixzz3mxnXtbHW