What is gluten?
THE gluten is a type of insoluble protein.
It is a sticky substance that acts as a binder.
You should know that there are several types of gluten and that it is made up of hundreds of different molecules.
Celiac disease
Celiac disease is a autoimmune disease due to an intolerance to gliadin, a fraction of gluten.
It causes irreversible conditions such as osteoporosis, diabetes, thyroiditis, liver cirrhosis and digestive cancers. It leads to the destruction of intestinal villi.
Gluten sensitivity
For several years now, another phenomenon has appeared: gluten sensitivity. The clinical picture is similar to celiac disease, L'wheat allergy or even to the irritable bowel syndrome.
Medicine does not yet understand the mechanisms and does not have the tools to diagnose it.
Intestinal hyperpermeability
Many people's intestines become too permeable because of the refined food.
The intestinal epithelium becomes less tightly connected over time, this is theintestinal hyperpermeability Or leaky gut syndrome.
When damaged by a diet too rich in processed products, it becomes sensitive to gluten, which will subsequently increase this intestinal permeability.
This will create a vicious cycle that will lead to and maintain this gluten sensitivity and the various disorders associated with it.
Genetic modification of cereals
Cereals such as wheat, corn, rye, barley, oats, kamut, spelt, einkorn or millet have become indigestible due to the numerous genetic mutations they have undergoneFor example, wheat has grown from 7 to 21 pairs of chromosomes. Initially, corn was 7 cm long, but today it can reach up to 6 meters in height.
In conclusion
Apart from people with celiac disease, who must completely eliminate it, it seems wise to advise consume less gluten or better gluten, more digestible and better adapted to our intestinal physiology.
To be healthy, it is essential to have an intestine that is relatively impermeable to food molecules. To achieve this, it is therefore necessary to ensure that you have a balanced diet.
Beware of products labeled gluten-free, which are mostly overly processed. It's better to opt for grains that are naturally gluten-free and have undergone the least genetic modification over time.