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The gluten of discord!

Is gluten the villain of your diet ?

Even those who do not have celiac disease, this removing gluten from food, as we know celiac disease occurs in people who can not digest gluten, causing pain, diarrhea and micro-fissures in the intestine. But eliminating gluten, can generate this disease in those who do not have sensitivity to gluten.

Gluten is a mixture of gliadin and glutenin - the proteins found in wheat, barley, rye, couscous, porridge, semolina, and their derivatives such as malt, wheat and barley are responsible for the elastic nature of bread dough.

For some people, gluten is easily digestible and does not have much effect on their health.

However, there is a growing number of people who are sensitive to gluten (poorly digest gluten), the most common symptoms are stomach problems, headaches, fatigue, numbness and depression, poorly digested gluten generates substances that affect or act on the nervous system, such as gluteomorphine which despite the symptoms causes dependence affecting the mood, in other words, the person becomes ill and still dependent on eating gluten.

A study by the University of Sheffield in England found neurological manifestations of gluten sensitivity, patients who had slow digestion with schizophrenia and autism can also be affected by proteins such as gluten and casein (present in milk), reducing milk (and dairy products) and gluten will not cure but helps the brain and nervous system function better for these people.

Gluten is found in wheat flour, white flour, wheat flour, wheat bran and germ, bread rolls, rolls, biscuits, muffins, biscuits, cereals containing wheat, wheat germ, pastry, pizza dough, pasta, pancakes, cakes, biscuits, ice cream shells, pies, prepared cakes and biscuit mixes, bread pudding, etc. And also in drinks made with malt, beer, ale, gin and whisky.

Oats are another story, although they are considered a gluten grain, oats do not contain the "gliadin". The problem is that oats are generally treated with the same farm machinery, stored and milled in the same facilities together as gluten grains where contamination can occur. If you have gluten sensitivity and addiction, prefer "pure" or "gluten-free" oats .

The therapist Regina Racco, author of the book "Gluten and Obesity, the truth that slims" (Editora RRacco), argues that "gluten interferes with the proper functioning of the body, causing excess weight and localized fat - especially in the abdomen.

However there are defenders of Gluten, and the reason is simple, the lack of it causes celiac disease, in Sweden in the 80's doctors recommended to exclude gluten from children's food, the result was an increase of 300% cases of celiac disease, today they recommend small doses for babies, who can resist a warm bread like this ?

A voluntary diet to totally restrict gluten can lead to celiac disease even in adults.

Wheat and gluten have been with humanity for many years, according to Yuval Noah Harari author of the book Sapiens:

"The transition to agriculture began around 9500-8500 BC in the mountainous interior of southeastern Turkey, western Iran and the Levant. It started slowly in a restricted geographical area. Wheat and goats were domesticated around 9000 BCE. , peas and lentils in 8000 BCE ........."

The author also explains that although it may seem that we domesticated animals and crops, it was quite the opposite - mankind adapted to the demands of crops and animals for their sustenance, but this is another story.... 😊

How can something that has been with humanity for so many years, helping to develop us, be the cause of so much harm? It is illogical.

Our conclusion

We strongly believe that a restrictive diet does not reduce excess weight and fat, they may reduce it temporarily, but if you start overeating again the weight and fat will come back. It is better to opt for small portions and small portions of all healthy foods and very little, very little of the unhealthy foods (which are usually delicious). Take care of yourself and love your body.

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