What is celiac disease and gluten intolerance (sensitivity)?
Gluten allergy (sensitivity) has become a hot topic these days. I wanted to write about it. Gluten sensitivity is a genetic disease.
It also appears as a disorder called gluten allergy.
Now let's define these two issues; I wanted to identify the differences.
CELIAC DISEASE
The protein found in wheat, rye, barley and oats is called gluten. Its subunit is the giadin. It is an auto-immune disease that occurs with the body's response to nutritional proteins and lasts a lifetime. Like every protein, gluten is broken down by digestive enzymes and broken down into subunits called amino acids, absorbed by the absorbent hairs called villi in the small intestine and passed into the blood. In the small intestine, there are different digestive enzymes called proteases for each protein. In celiac disease, there is no congenital gluten-breaking enzyme. Therefore, when a gluten-containing food is eaten, it cannot be broken down into subunits called amino acids. It remains in the small intestine as a whole molecule. It causes disease by making a toxic (poison) effect.
This molecule, which is found in the small intestine without being broken down, is perceived as a foreign substance by the body and antibodies and immune elements are secreted against this molecule. Antibodies damage the small intestine and an inflammatory condition occurs. Moreover, antibodies also damage the absorbent hairs that allow the nutrients in the small intestines to pass into the blood after they are digested, and it becomes difficult for micronutrients to pass into the blood. Therefore, growth and developmental retardation is seen in children with this disease. As the sucking hairs are damaged, symptoms of disease occur. wounds in the tooth, changes in tooth mineral, loss of bone tissue (osteoporosis), infertility, allergic rashes on the skin in advanced disease stages.
Blood tests and small intestine biopsy are performed for diagnosis, since these symptoms can also be seen in other diseases.
The treatment is gluten-free diet.
GLUTEN INTOLERANCE (SENSITIVITY)
There is no intestinal damage in this disease as in celiac disease. Aki celiac tests are normal.
There is no test that shows gluten intolerance. The gluten protein in wheat flour has an important role in keeping the gas while the dough rises and in helping the dough gain volume and softness. For this reason, the higher the amount of gluten in the flour, the better quality bread it is possible to make. Due to this feature, it is separated from wheats with high gluten content and added to wheats with low gluten content in order to make bread from unsuitable wheats. It is also added to many more products. For example, lipsticks and many sauces, etc. Normally, gluten naturally contained in wheat can be digested more easily, while there are doubts about the digestion of gluten added later. For this reason, it causes leaky gut syndrome by clogging the holes in the intestinal inner mucosa in people with gluten sensitivity. This causes the immune system to work in an alarm state, as the non-degradable products of gluten will enter the blood. Since gluten intolerance (intolerance) cannot be detected by celiac tests, gluten products - continue to be consumed. Thus, it can cause long-term organ damage.
DIET THERAPY
Gluten products are excluded from the diet. In other words, grains are excluded from the diet. Wheat, barley, rye, oats should not be eaten.
It is also necessary to pay attention to products with added gluten. Gluten-free products are also available. Gluten-free products contain carbohydrates such as rice, flour, corn, potato flour and starch. Corn syrup is used in gluten-free sauces.
EFFECT OF SOURY YANT ON GLUTEN
Baker's yeast, used in bread making, chemically reacts with gluten and causes 35% breakdown, while sourdough yeast causes 65% breakdown. . There may be hope for people with gluten allergy and celiac.
HOW PERFECT TO EAT GLUTEN-FREE FOODS IF YOU DON'T HAVE GLUTEN SENSITIVITY? lathane) carbohydrates are used. It can cause insulin resistance.
Although gluten sensitivity can cause diabetes, it is necessary to be sure of gluten sensitivity.
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