Gluten is a protein found in the seed of many cereals. In addition to being present in traditional bread, gluten is also used in the food industry as an additive to give viscosity, thickness or volume to a large number of food products.

In recent years, much research has been done regarding the toxic effect that wheat protein consumption causes in people; This anomaly, known as gluten enteropathy, celiac disease, or celiac disease, is characterized in that it produces a bad intestinal absorption that brings several nutritional problems.

In Spain, this autoimmune disease affects 1.5% of the Spanish population (500,000 people) and grows at a rate of 15%. The disease, which has a genetic component, is difficult to diagnose since it manifests itself in various ways and the symptoms may be atypical or absent. In fact, 75% of national celiacs do not know they are.

The most frequent symptoms of celiac disease are weight loss, swelling, fatigue, diarrhea and abdominal pain. These causes are common to many other diseases, so three out of four do not know they have it.

This disease can manifest itself at any age, although adults are the most prone: 20% of diagnoses are given to people over 60 years. And in terms of sexes, women are more affected, doubling the number of men who suffer from it.

More and more people in Spain choose to eat a gluten-free diet believing that gluten-free products are more beneficial and favor weight loss. This is a mistake. If a healthy person removes gluten from their diet, they would stop eating some whole grains, also eliminating an insoluble fiber source that, among other benefits, helps us regulate gastrointestinal transit.

In short, if you are celiac, you can enjoy your diet through a wide variety of foods that the market offers us and without compromising health. If you are not celiac, do not suppress gluten from your day to day. We do not impose restrictions when we do not have them.

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