#gluten #identify
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What is gluten for
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Gluten-free foods
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Celiac disease
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People with celiac disease
- Gluten effects
What is gluten for
Gluten is used to give mass elasticity and, therefore, it is present in products, flours and derivatives of wheat, barley, triticale, kamut, oats and rye.
Gluten-free foods
Currently, the market has endeavored to develop breads and pasta in general without gluten, however there are some gluten-free foods in its composition. Fruits and vegetables, rice and derivatives, corn, potato and cassava starch, meat and fish, sugar, chocolate, gelatin and ice cream, as well as oils and margarines do not contain gluten.
Celiac disease
Some people have developed gluten intolerance (celiac disease), which can result in allergies, damage to the lining of the small intestine and poor digestion. There are also those who develop skin lesions from gluten allergy. If celiac disease is diagnosed, it is essential to adopt a gluten free diet to combat these symptoms.
People with celiac disease
It is estimated that 1% to 2% of the world population has gluten intolerance, however half of these people do not show considerable symptoms. People with celiac disease should avoid extensive list of products, which include derivatives of wheat, barley, rye, triticale and oats, including home-made or industrial derivatives, such as breads, pasta, cookies, cakes, snacks, cereal bars, kebabs, pizzas, white sauces, granola, breaded, flour donuts, beer, whiskey and cereal vodka.
Gluten effects
In people with celiac disease, gluten can cause allergic reactions of varying intensity. Among those who do not have this condition, gluten does not cause health risks. In addition, gluten does not cause weight gain – as many believe – and therefore removing gluten from your diet will not promote weight loss.
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