Rye gluten: is it contained and in what products is it, how to detect intolerance

Physical he alth largely depends on the diet, since the properties of products directly affect the human body. Of particular interest is the composition of dishes and food, as cases of allergies have become more frequent. Cereal seeds contain gluten (wheat, rye, barley), intolerance to which is a congenital disease of celiac disease. Testing is recommended to distinguish disease from hypersensitivity.

What is gluten and what foods contain it?

A group of plant proteins (glutelins, glutenin, prolamins) forms a sticky substance - gluten, contained in cereal seeds.

Characteristic features of the substance:

• viscoelasticity;
• adhesive property;
• gives elasticity to the dough, helps to rise and keep its shape during fermentation.

It is conditionally possible to divide products into two types - with explicit and hidden content of gluten. The first group (with obvious gluten): grains of rye, wheat, barley, wheat and rye flour and cereals, pearl barley, bakery products, pastries, pasta.

Products containing latent gluten: breakfast cereals, sausages, thick sauces, sweets, yogurt, canned vegetable puree, ice cream (wheat flour is used as a thickener).

How is it harmful?

For he althy people, gluten is not dangerous and even shows beneficial qualities. Substance intolerance is a genetic disease and occurs in approximately 1-2% of the population. Symptoms of the disease can manifest differently in children and adults:

• children are characterized by regurgitation and vomiting after eating, diarrhea, swelling, caries or stunting of teeth, rickets or lag in weight gain, weakened immunity;
• Adult people experience flatulence and bloating, blood clotting disorders, anemia, low blood pressure, arthritis, stomatitis, a decrease in the size of the spleen, sexual dysfunction, increased levels of micro-inflammation, reduced immunity, worsened metabolism. Women often experience irregular menstruation. Often constipation alternates with diarrhea.

The manifestation of allergic reactions to gluten occurs in 6-15% of the population. Common symptoms: bloating, skin rashes, itching, eczema. If allergies are not diagnosed in a timely manner, then regular consumption of gluten products can provoke depression.

Most of all he alth problems due to the use of products with vegetable protein occurs in people over 40 years old. This is caused by the body's inability to absorb gluten. With regular consumption of food with gluten, persistent disturbances in the activity of the gastrointestinal tract are observed, contributing to the death of the intestinal villi. In order for the body to fully recover, it is recommended to follow a gluten-free diet for at least 6-7 months.

Does rye contain gluten

Any product has both negative and positive qualities. Thanks to its beneficial properties, rye products help to solve various he alth problems and are included in the diet menu. However, keep in mind that rye grains contain 20% vegetable protein, consisting of glutelin, globulin, gliadin.

A sticky substance, getting into the body with food, affects the villi of the small intestine, disrupting the functioning of the body.It should also be taken into account that rye grains contain protein compounds of glutelin of a modified form. Therefore, the body may react negatively to foods that do not contain gluten (rye natural starch, m alt).

How to detect intolerance

To make sure you don't have celiac disease or an allergy to cereal gluten, you need to be tested by a he althcare facility. If this is not possible, you can independently check the body's reaction to gluten at home.

To do this, it is enough to exclude gluten-containing foods and products from the diet for a month. During this time, you need to monitor the state of he alth (monitor the activity of the digestive tract, the state of the immune system, pressure). After 30 days, you can return to your usual diet, controlling the appearance of alarming symptoms. And you should gradually add food containing gluten to the menu (eat a small piece of rye bread for lunch or breakfast).

It must be admitted that in some people the body reacts negatively to foods containing even "traces" of gluten. Therefore, when compiling a menu or diet, it is necessary to clarify the composition of the food. If you know the list of products containing gluten, the procedure for compiling a menu is greatly simplified.

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