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Clarify your doubts about the pros and cons of gluten

Clarify your doubts about the pros and cons of gluten

"Does not contain gluten". How often do not we read this phrase in food packages like breads, cookies, cakes, biscuits and pasta? Despite the high frequency with which this warning appears, gluten is still found in a multitude of other industrialized products that we also consume. Knowing how to care for these foods is important both for people who have substance intolerance - the so-called celiac disease - and for those who do not, since gluten causes some changes in our body. "What is gluten?"

"Gluten is nothing more than a large protein, made up of two smaller proteins called gliadin and glutenin. is found along with starch in cereals such as wheat, rye, barley, triticale and malt, "says nutritionist Maíra Barreto Malta of UNESP. "All foods derived from these grains, such as wheat flour, beer and whiskey, also have gluten in their composition."

Gluten - Photo Getty Images

This substance has different purposes in food production. In the process of fermenting bread, for example, the gluten contained in wheat flour is responsible for the gas remaining inside the dough, causing the bread to increase in volume and does not decrease after cooling. some vegetables, gluten can be used as a source of protein for the body, "says Vera Lúcia Sdepanian, head of the Department of Gastroenterology at Unifesp. When it is cooked, it gains a firm consistency, similar to that of red meat, and can be served without any ingredient other than seasonings. Usually, in vegetarian restaurants, the cooked gluten broth is used to give more flavor to the dish.

Does it hurt?

Maíra nutritionist claims that gluten does not harm people without celiac disease, since people " not sick "do not undergo chemical reactions that damage the intestine. "There are some reports of people who feel distended when consuming large quantities of gluten-rich foods, but this symptom has nothing to do with that particular protein," he explains. is in this protein itself, but in the other characteristics of these foods. "As energy is stored in the body in the form of fat, excessive consumption of these foods can lead to weight gain, obesity and later to the development of chronic cardiovascular diseases," explains the nutritionist.

Non-celiac people may also have reactions when eating these foods, but related to other disorders. "Many are actually allergic to wheat, but they associate the symptoms of this disease, such as urticaria, to the intake of gluten, which is totally incorrect," says nutritionist Vera.

What is celiac disease?

Diet gluten-free

A person diagnosed with celiac disease can not eat any type of food that contains gluten. "People with this disease have an abnormal reaction to gluten intake, the body ends up releasing substances such as cytosine, which damages and atrophies the wall of the small intestine.If there is no food monitoring or control, this disease can lead to death "says Vera Lúcia.

The most classic symptom of this disease is chronic diarrhea, caused by inflammation in the small intestine, which is failing to absorb nutrients. "In addition, celiacs may have a deficit in growth, menstrual delay, sterility, recurrent canker sores and difficulties in treating anemia, since the intestine can not absorb iron," says Vera Lúcia.There is no cure for this disease, but looking for a doctor who indicates a gluten-free diet is the best treatment. "It is important to note that, after the onset of these symptoms, a person should not stop eating foods that contain gluten on their own, which can further harm the body. the diagnosis of the disease and indicate an adequate diet, "recommends the nutritionist.

The doctor is likely to indicate foods that can be used as a substitute for gluten. "Options made from rice flour, potato starch, quinoa, corn, and cassava are great alternatives." These foods, like wheat, rye and oats, are rich in fiber and protein, "says Maira.


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