Avoid Foods Containing Gluten

The Gluten intolerance is an autoimmune disease that can often have genetic causes, to gluten, which is an adhesive protein that is present in rye, oats or green core. This protein is forking out breads and cut capable, which brings in western cultures, but unfortunately due to the frequent consumption of bread products a high allergy potential with it. The digestive enzymes, which split the adhesive protein may be formed in certain cases, too little, resulting in a longer storage time of food and in this way inflammation in the intestine may result, so that there fermentation bacteria, which then travel in the bloodstream and finally the immune system on alert move, which it then comes to the creation of a gluten allergy. The symptoms are bloating associated with abdominal pain, diarrhea, fatigue, weight loss and rashes, for more information on the Internet.

The wheat allergy can have a destruction of the small intestinal mucosa as a consequence of what the function noticeably impaired, so that basic nutrients such as carbohydrates, minerals and fats are not absorbed properly and then to deficiency symptoms and late effects such as Osteoporse, lymphoma, or even neurological disorders such as epilepsy, can result. Sprue or celiac disease can occur in children as well as adults, which may lead to the development of children to problems, but unfortunately there is no effective medical treatment. The only feasible is an avoidance of gluten-containing foods, but caution should be exercised when packaged food because gluten is often used as a stabilizer and binder in finished products.

The disease first causes a change in diet, what is a number of patients difficult, but in spite of the disease you can still eat tasty and good, because more and more supermarkets get gluten-free pasta and quinoa, and side dishes of potatoes, offer a valuable alternative.

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