Gluten free: why is it harmful?

Gluten is a complex protein that is part of the grains of many cereal crops. The problem is that it can cause a person a lot of trouble, but the “victim” may not even be aware of the true reason for his ailments. What is gluten intolerance and how to live with it?

Celiac disease is a chronic inflammation of the small intestine, the cause of which is hereditary intolerance to gluten, a protein that is part of cereal crops. In people with a genetic sensitivity to gluten, an inflammatory reaction develops: the immune system “recognizes” this protein as foreign and by all means seeks to destroy it. The organs in which the immune system detects it also fall under attack.

First of all, the walls of the small intestine are damaged, the heart, brain, joints can suffer. In women, gluten intolerance is most often found in 30–40 years old, in men – in 40–50 years. The insidious feature of this protein is that it accumulates over time. A person can safely eat gluten-free foods, not suspecting that the body is on the verge of a disease, and suddenly suddenly get to the hospital with dangerous symptoms:


More and more

There are more and more gluten-sensitive people every year. Why it happens? First of all, because the gluten content in modern wheat varieties has increased significantly. Breeders specifically select varieties with a high content of gluten, and hence gluten: this parameter directly determines how quickly the dough will rise, how magnificent, soft it turns out. In addition, our body is not very adapted to digest grains, even specially processed ones. This is still the main food of birds, and they have all the necessary enzymes for this.


To confirm the diagnosis of “gluten intolerance”, you will have to undergo an examination.

  • An immunological blood test for the presence of antibodies (a special type of protein that is produced after contact with gluten), characteristic of celiac disease. If the result is positive, which indirectly confirms the suspicions, additional tests are prescribed.
  • Genetic blood test. If genes responsible for the development of celiac disease (HLA DQ2 and HLA DQ8) are found, then their “host” is predisposed to this ailment.
  • Histological analysis. A biopsy (tissue site) of the small intestine is taken. If, when examined under a microscope, signs of inflammation are detected, the diagnosis of celiac disease is finally confirmed.
  • If there are signs of inflammation on the skin, a damaged area of ​​the skin is taken for analysis.

Over the past 200 years, the incidence of intolerance to gluten has grown by 400%.


In no case should you self-medicate and diagnose. If gluten intolerance is confirmed, the doctor will prescribe a gluten-free diet.

Read the labels carefully! But since gluten is not always indicated in the list of ingredients, it is better to abandon complex products. For example, in sausage it may be gluten, but it will not be indicated in the list of components.

Gluten is contained in: wheat and rye bread, in any pastries, pizza, pasta, beer, cookies, pastries, rye bread, cereals with oats, cereals from wheat, rye, barley and oats (semolina, oat, wheat, pearl barley, barley, any prodela, oatmeal).

Gluten is added: to ketchup, gravy, chips, sweets, ice cream, soy sauces, bouillon cubes, frozen vegetables, restaurant french fries, vitamins in capsules and tablets, meat and dairy products (ham, dumplings, meat semi-finished products, sausages, curds and yoghurts with the “most tender” taste).

You can: buckwheat, corn porridge, dark and white rice, bread and pastries from these cereals, chocolate, marshmallows and marmalade that do not contain gluten.

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