Types of Gluten intolerance
the word Gluten had acquired so much attention and redundancy recently that it raises the question of what is gluten? and what does it mean to be intolerant of it?
Gluten is a common and general name given to different types of proteins (prolamins) found in barley, wheat, rye and triticale (a cross between rye and wheat). Wheat is by far the most common and widely consumed of all the gluten-containing grains. And you must also know that not all grains contain gluten. The two major proteins present in gluten are glutenin and gliadin.
When water is mixed with flour, it forms a gelly or sticky like network (sometimes called pastry) that is highly elastic. These gluten proteins (glutenin and gliadin) are the ones responsible for this glue-like property of the water and flour mixture; which is the reason they are used in making dough or bread and other baked products. These gluten proteins help to keep and maintain the shape of food acting as a glue that holds food particles in place together.
Types of Gluten intolerance
This article is to help recognize the dangers of gluten. Although most people tolerate gluten just fine but it can still yet cause problems for people with certain health issues. Some of these health conditions are stated below and will be discussed later in this article;
This is the most severe form of low tolerance for gluten in the human body. It is an autoimmune disorder that involves the gluten being treated as a foreign invader to the body. Just about 50mg of gluten proteins can instigate reactions in a person suffering from celiac disease. The most common symptoms of celiac diseases are diarrhea, constipation, digestive comfort, skin rashes, tissue damage in the small intestine and others.
However, some folks do not test positive for celiac disease but they still react negatively to the proteins. This health condition is usually referred to as non-celiac gluten sensitivity and may have the same symptoms as celiac diseases such as fatigue, headache, joint pain
This is common in children but can also affect adults as well. This triggers an abnormal immune response to specific proteins in wheat products. Whenever the individual with a wheat allergy consumes a protein contained in wheat, their immune system attacks the protein as if it were a harmful substance, like bacteria.
Other conditions such as Irritable Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD)
These health conditions are forms of gluten intolerance. Gluten-containing grains make up a large portion of modern-day western diets. The gluten proteins are highly resistant to the enzymes that are involved in the breaking down of protein in the digestive system of the human body. The incomplete digestion of proteins that happens as a result of the resistance they have for the body enzymes (protease enzymes) allows for large units of amino acids to cross over to the wall of the intestine, particularly the small intestine into the body. This can trigger immune responses that cause the aforementioned health conditions.
Research shows that gluten-free diets also benefit people with other conditions, such as fibromyalgia, endometriosis, and schizophrenia
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