There are many myths about gluten that have caused millions of people to restrict gluten-rich products without having a related disease. Check Out These Myths And Face The Marketing, Not All That Said Is True!
Today, the only treatment for gluten-related disorders is its absolute restriction in the diet. However, in general, there is a trend in the population that leads to a baseless gluten-free diet. Haven’t you spotted the myths about gluten yet?
There has been so much talk about this protein, found in foods like wheat, that some people point out that its restriction improves health, contributes to weight loss, or that its ingestion is toxic to humans. Therefore, there is a need to shatter these myths about gluten imposed by marketing and society.
What is gluten?
To begin with, it is convenient to do a review of the meaning of gluten. Wheat is one of the whole grains with the highest production and consumption in the world, thanks to its nutritional value and chemical properties.
It is made up of two main proteins: gliadin and glutenin (mainly called gluten). However, there are proteins found in other whole grains such as rye (secalin) and barley (hordein) that have similar chemical and functional functions, as well as interactions in the body.
Impact of gluten on industry and health
Some scientific articles refer to these proteins as key components of the food industry. Indeed, they provide viscosity, elasticity and allow water absorption in bakery products.
They also provide important organoleptic characteristics to products such as pasta, meats, ice cream and salad dressings.
Although gluten has multiple functional properties, there are unwanted effects after consumption in some individuals.
Evaluation of proprietary diets in these proteins has historically and consistently shown that wheat and other related proteins are common factors that induce gastrointestinal symptoms and damage in vulnerable populations.
Being a protein that interacts with genetic and environmental factors, it is necessary to know its interactions in the body, the possible alterations and the associated diseases, in order to dispel the myths of gluten that generate non-medical diagnoses and unnecessary dietary changes.
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