Gluten free products have gone from a niche market to the mainstream market. Not everybody who buys them is necessarily sick, but they follow their friends’ habits. Customers expect the products that taste just like their non-gluten counterparts. Demand for such goods is likely to last for a long time as new consumers are embracing the strengths of a gluten free lifestyle daily.
The Memories By The Mile team wishes you to get a positive view of gluten: if the human body has evolved to use it, then it’s likely we as a species are meant to eat some amount of it. While we still don’t know exactly how it works, this means that there can be no one-size-fits-all diet that eliminates the meal addition entirely.
What Is It, Actually?
The word “gluten” has become a ubiquitous part of modern food packaging, it looks like everybody is aware of how crucial it actually is – a sticky protein that makes dough elastic. It may be discovered in varied goods from rye to wheat and barley. It’s also used in some other grains like oats or corn. By the bye, medications contain it too in the fillers such as cornstarch and wheat flour, for instance, in cough syrup. The food addition is made of two primary proteins: gliadin and glutenin, which accounts for about 80% of the total protein content. There are also many different subtypes of this protein.
Why Do People Use It?
It provides structure to foods. Moreover, it is gluten that holds together sauces such as ketchup and peanut butter. In the food business, its development is key to manufacturing bread and all baked goods. Majority of people aren’t conscious of the existence of addition in their daily meal choices, unless they have an allergy to it.
By the bye, it was originally a cheap emulsifier used in baking due to its surfactant properties. Now, there are artificial emulsifiers on the market that can be used in lieu of it, but they are much more expensive than the original substance.
How Can It Affect People’s Health?
As humans, we are genetically programmed to respond positively to complex carbohydrates. A diet that includes complex carbs, lean proteins and unsaturated fats can prevent and alleviate virtually all health ailments. It’s not a required nutrient for our survival As the gluten-free movement has grown, it has unknowingly created a new affliction: gluten intolerance. The symptoms of it are obvious and include skin reactions, brain fog, depression and weight gain. The problem is that doctors cannot test for this condition and therefore it is often missed or misdiagnosed in people who might simply feel better and lose weight if they cut the ingredient from their lives. While there’s no available test for gluten response, one way you can see it is by eliminating it from your diet for 1 or 2 months. The most common symptoms are bloating, headaches, fatigue, depression and joint pain. The above represents just a brief snapshot of the latest facts concerning this significant dietary change.
In the end, we must keep in mind these three key takeaways from the Memories By The Mile team research:
- celiac disease is definitely a serious problem;
- gluten-free diets have been proven to have health benefits;
- the diet can go too far, and potentially harm vulnerable individuals.
Gluten Free Diets
They’re becoming popular, to the point where many associate them with weight loss. Even so, true celiac disease and the ingredient intolerance are serious disorders that can inflict harm to the small intestine or other organs. Anyone following a dieting has to take steps to find out if they’re actually suffering from celiac disease or a gluten intolerance prior to its beginning. There is no substantial scientific evidence for the health benefits of following such a diet for individuals without celiac disease. For healthy humans, there is insufficient evidence to recommend it as a means to reduce gastrointestinal symptoms or other non celiac, digestive problems.
Though it has become pretty widely adopted, there are still many questions around how it actually works. There are also a number of unanswered questions in terms of what the long term effects of the diet might be. In general, groundwork has been laid to learn the ingredient better and reveal how it interacts with the rest of our bodies, which we hope will lead to more effective treatments for those who need them.
Its Role in the World
Gluten is a significant part of the world. It’s used in many food products and has a major impact on our diet, and on humans who have gluten intolerance or sensitiveness. It’s no longer the enemy and can be used as a jumping off point for innovation and creativity. With new possibilities on the horizon, gluten’s role in the world looks set to become more prominent.