In recent years, removing gluten from the diet has become popular in the food community and many people are now citing its benefits. Some proponents of the gluten-free diet might claim that they feel healthier and have better digestion as a result of changing their diet. Gluten-free diets are also being adopted when people want to lose weight, be more focused, have energy or feel less bloated — all potential benefits often promoted by health gurus.
But what exactly is gluten?
It is a protein found in grains such as wheat, barley and rye. Many everyday foods and drinks contain gluten, including pasta, cereal and beer.
The two main proteins in gluten are gliadin and glutenin. When flour and water are combined, these proteins come together in a glue-like web. Gluten gets its name from its glue-like properties.
For non-medical reasons, people can avoid gluten because of the slightest discomfort caused by foods containing gluten such as wheat, barley, etc. and claim to be gluten intolerant. However, the most recent research indicates that if you don’t have celiac disease or non-celiac gluten sensitivity, your resistance is mostly psychological.
Some people may not be allergic to gluten, but to a specific carbohydrate found in many foods. Their bodies do not absorb carbohydrates well. As a result, it continues to ferment in their small intestines with bacteria, causing bloating, gas, pain and discomfort. Gluten-sensitive people, on the other hand, do not necessarily have defective genes or blood antibodies.
Contrary to popular belief, celiac disease and gluten intolerance are not the same thing. In addition, everyone with celiac disease is gluten intolerant. In medical jargon, gluten intolerance that is not caused by celiac disease is called “non-celiac gluten sensitivity.”
Although they share certain symptoms, celiac disease, an autoimmune disease in which consuming gluten leads to damage to the gastrointestinal tract, is different from gluten intolerance. dr. Dimple Jangda, an Ayurveda and gut health coach on Instagram, shared that a person who is gluten intolerant may experience symptoms such as bloating, indigestion, diarrhea, constipation, vomiting, exhaustion, body aches, bone or joint pain, headache, depression, anxiety , brain fog, numbness and itchy skin.
Here’s what you can do to fight gluten intolerance
The expert suggested replacing gluten with easily digestible options like millet. “Replace gluten with other easily digestible healthier options like millets! Millets are a very diverse group of small-seeded grasses grown around the world as grain crops or grains for animal feed and human nutrition,” she wrote in her post, adding admit that there are seven types of millet, namely pearl millet (bajra), finger millet (ragi), amaranth (ranjhira), buckwheat millet (kuttu), farm millet, foxtail millet, and kodog millet.
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