Gluten intolerance is a condition triggered by consumption proteins of some cereals which cause malabsorption of ingested nutrients, such as vitamins, minerals, carbohydrates, lipids and other proteins.
Prolamins (Gliandina + glutenin) + H2O agitation = gLUTEN
gluten is present in some cereals such as wheat, rye, barley and oats, cereals they used for making bread, pasta, crackers, cookies, cakes, etc.
You must be very careful in the choice of food available in the trade as the gluten can be in various forms:
directly – wheat, rye, barley , oats, Boulgour, triticale, spelled, kamut, etc … that are found in flour, groats, flakes, and all derivatives;
Indirectly – starch, modified starch, malt … .They are in fruit yogurts, creams, sauces, etc.
the intolerance to gluten is difficult to diagnose because the symptoms can be very varied. One of the most habituias manifestations is malabsorption of nutrients
The classic symptoms:. Diarrhoea, flatulence, abdominal distension, Poor digestion, weight loss
other more difficult manifestations relate to intolerance gluten: chronic fatigue, irritability, vomiting, difficulty concentrating, physical layout, mood, memory
There are other less common: edema, but also liver problems, blood, joints, teething and even neurological
to complete the list, the intestinal wall to be affected, passes more allergens. The immune system is therefore most requested in case of intolerance. These patients are more prone to allergies multiple people not intolerant
GLUTEN & INFERTILITY
-. Not intestinal manifestation of the disease – antiglutaminase antibodies
– resistant anemia treatment
– Antibody antimicrossomaltireóide & ovaries
Want to get pregnant? Eliminate gluten couple diet !!!
FOOD WITH GLUTEN
Wheat and wheat derivatives such as wheat flour, wheat bran, bread, biscuits, cake, pastries, noodles and pasta in general
white sauce, nuggets, sausage, granola, cereal bar, kebab and sfiha, among others
Rye and derivatives rye flour, rye bread, rye flakes
oats and derivatives: rolled oats, oat bran, oat bread
barley: powdered barley (coffee substitute) , beer, beer, malt, mate extract, whiskey, “Ovaltine”. Attention to cafes, as some can come mixed with barley to increase volume, so celiacs (those who can not with gluten) should seek purity seal of ABIC
the labels:. Starch and thickeners can refer to substances with gluten
TIPS fOR THOSE WHO CAN NOT SWALLOW gLUTEN
soy flour, soy flakes, potato starch, tapioca starch, cassava starch ( biscuit flour, cheese bread), corn meal, wheat-free corn bread, cornmeal cake without wheat, corn flour, rice flour
market products: flour biscuit, cheese bread, bifun (noodle rice)
buckwheat and Quinoa can be used.
Juliana Castilho Alves