Much has been written about the dangers of gluten. It is a protein found in wheat, rye, barley, and oats. In recent years, its use has increased significantly. This is due to the fact that it is actively used in the food industry. It gives a more attractive appearance to baked goods and is a stabilizing agent in the production of some products, such as ice cream, ketchup, and sausages.
Most often they talk about it, referring to such a disease as celiac disease – a genetically determined dysfunction of the small intestine associated with a deficiency of enzymes that break down the gluten peptide.
This disease has very pronounced symptoms and severe consequences up to severe forms of oncology. People with celiac disease are forced to control their diet for life.
But if you are not diagnosed with this, it does not mean that you actually tolerate gluten. It’s just that the vast majority of people have gluten intolerance in a more latent form, disguising itself as symptoms of other diseases. A weakly expressed chronic inflammatory process constantly proceeds in the body, which is capable of capturing absolutely any tissues and organs.
So, be on your guard if you have any of the following symptoms:
– gas formation, bloating, problems with stool;
– problems with conception;
– problems with excess weight;
– regular migraines;
– darkness under the eyes;
– fragility of bones;
– a constant feeling of fatigue;
– skin rashes;
– unstable psychological background.
Symptoms of gluten sensitivity may develop over time after ingestion. It can be either hours or days. That is, if you eat gluten-containing foods on a daily basis, your well-being will be relatively stable. The symptoms listed above will not go anywhere. You will only relieve these symptoms with medication. But there is no need to wait for a stable improvement in the condition.
What to do?
The most important thing is to determine if there is a gluten intolerance.
To do this, it is necessary to temporarily abandon the use of products that contain it. A similar diet must be adhered to for at least two weeks. During this time, the internal inflammation caused by gluten should go away and the body will begin to function differently, your condition should improve.
It is important to closely monitor all changes in your well-being. The most important indicator of intolerance, you will notice when, after two weeks of abstinence, eat something that contains gluten. If the reaction turns out to be violent, then this will serve as a signal to change your diet. And that’s good news. After all, now you know your enemy by sight. Changing your diet will improve your health and have a positive effect on your appearance. By reducing the risk of cancer, you will have every chance of extending your life for many years.