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In many blogs or news portals promoting healthy living, we find information about the dangers of gluten to our body and general well-being. The need for gluten-free food is growing every day, and self-respecting restaurants are adding more and more gluten-free dishes to their menu.
What is gluten?
To whom and why is it dangerous, in what foods can it be found?
Gluten is a compound of two proteins, glutenin and gliadin. When moistened, it forms a network of thin and elastic filaments, what is hard to deal for some people with..
Researchers have shown that gluten is dangerous for people with celiac disease and intolerance to gluten (non-celiac gluten sensitivity). The symptoms of the two disorders are very similar: intestinal, stomach and digestive problems (bloating, abdominal cramps, constipation or diarrhea), tiredness, mood swings, joint and bones pain. Only a blood test and a biopsy test can confirm a diagnosis of celiac disease. There is no test for gluten intolerance yet, so the only way to be sure is to follow a gluten-free diet for a few weeks and see if there is any improvement.
Celiac disease and gluten intolerance (non-celiac gluten sensitivity) have differences, but in both cases the treatment is the same - a gluten-free diet.
Celiac disease is a genetic immune disease. Gluten, when it enters the intestine, provokes the production of antibodies. Newly formed antibodies attack the small intestinal hair follicles, which are responsible for the absorption of nutrients and vitamins. Due to the onset of inflammation, the tufts are no longer able to perform their function, leading to impaired bowel function and the development of an allergic reaction to gluten. Celiac disease damages the intestinal mucosa, which impairs the absorption of essential substances.
Gluten intolerance is a milder reaction of the body to gluten than celiac disease. At this sensitivity, the small intestine is not damaged and the test does not detect antibodies that are produced in patients with celiac disease.
Individuals who do not take gluten-containing products start to feel better after 2-3 weeks. If you are concerned about possible gluten sensitivity or celiac disease, be sure to talk to your doctor. When you start a gluten-free diet, your body will gradually clear up and your tests will be inaccurate. In the case of celiac disease, the body will no longer produce antibodies and doctors will not see any signs of celiac disease. For the tests to be accurate, you will need to start eating gluten-free foods again. I wonder if you will decide so...