Imagine yourself without gluten
Free yourself from gluten seems to cause some confusion about what it means. Avoiding it is a dietary choice in growth, reflected by the increase in
options in the restaurant menus and a wide range selection of products on supermarket shelves. Like any trend diet, it is important to obtain information about the gluten allergy to make an informed decision about any changes to your eating habits.
So what is allergy?
Gluten is a type of protein found in wheat and other grains like, including spelled, kamut, triticale, barley, wheat, farro, rye and barley. Oats also seem to cause some problems for people with sensitivity. The sensitivity to gluten intolerance varies slightly, such as an allergy to wheat mild to very severe reactions, including celiac disease. Regardless of the severity of the symptoms, allergies are usually defined as the inability to digest in the stomach wheat protein.
How do I know if I have allergies?
Often, the symptoms of gluten allergy are not particularly noticeable until compared with the large improvements seen consistently when we avoid products with wheat.
Symptoms of allergy include:
- Abnormal bowel movement
- Unexplained weight loss
Because an allergy undiagnosed can lead to more serious conditions, it is important to check with your doctor if you are experiencing any consistent combination of these symptoms. There are several tests to determine whether to follow or not you have a medical condition that requires cutting gluten from your diet completely. Regardless, the growing popularity of gluten-free foods is a convincing proof in relieving gastrointestinal discomfort and other symptoms that many experience when they begin to avoid the consumption of wheat products.
Should I avoid it completely?
With the number of unpleasant symptoms attributed to the consumption of gluten, there seems to be many reasons to avoid wheat products completely. However, most dietitians tends to differ due to the many health benefits of a diet rich in wheat products. Whole grains are excellent sources of fiber, iron and vitamin B. Considering how much gluten is common among the staples of Americans, a gluten free diet and particularly difficult to “paste”. Fortunately, there are some interesting alternatives out there for those who can not or will not eat food with wheat protein.
How does the intake not work on me?
Freeing yourself of gluten does not mean you have to give up grains completely. The quinoa, corn, amaranth, rice are other options that can keep your diet high in grains. Alternatives to wheat flour, usually made with chick-peas, brown rice, or sorghum, mean that you do not necessarily have to give up bread and other bakery products. Potatoes and other starchy root vegetables are good for those with sensitivity. The intake of more fruits and vegetables is also encouraged, to ensure you are getting your recommended daily allowance of fiber. Regardless of its reasons for not ingesting gluten, these foods have many beneficial qualities and it would not hurt to insert them in your diet for a more adventurous approach to good health.
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