10 facts about gluten
The book of the famous nutritionist and neurologistDavid Perlmutter's "Food and the Brain" came out in 2013, immediately became a loud bestseller and continues to disperse thousands of copies, and the facts and research in it became a real "bomb" in the minds of people who care about their health.
Fact number 1. Gluten is glue
Gluten is translated from Latin as "glue" thanhe is in fact and is. The more familiar name is gluten. It is a protein mixture that combines the grains of flour in bread. Lush buns that "breathe" or resilient dough for pizza are real gluten "vaults".
Fact number 2. Gluten hinders digestion
In the body, gluten glues together pieces of food togetherand does not allow the intestines to absorb useful substances. In this case, the villi of the small intestine can be damaged, thus provoking a chain of failures in the work of organs, including the most important organ - the brain.
Fact number 3. Gluten can be seen
Do not be lazy to conduct a simple experiment tosee everything with your own eyes. Mix the flour with water and make a small lump of dough. After 10 minutes, hold it under a stream of water, periodically pressing. Soon in the hands will remain unappetizing viscous mass, reminiscent of sticky chewing gum. Before you - gluten.
Fact number 4. Most of all gluten - in wheat
The greatest content of gluten (up to 80%) is in bread,in cereals (especially in semolina and wheat), in pasta. Also in the category of "dangerous" - processed cheese and sausage, bouillon cubes and ready-made soups, semi-finished products, ice cream and sauces.
Often gluten is masked under such already become familiar names like maltodextrin, yeast extract, hydrolyzed protein, caramel color. Read the contents on the label carefully!
Fact number 5. Gluten is in cosmetics
Gluten is not only in food. It is often found in lipsticks and lip balms, in mascara and hair care products. Even in pharmacy vitamins and supplements can be gluten.
Fact number 6. Gluten harms the whole body
It used to be that gluten is sensitiveonly a small number of people. But recent studies prove the negative impact of gluten on the body of every person. And the main sight of these insidious molecules is our brain. And if the intestine can signal the danger of pain signals and discomfort, then the brain with such receptors, unfortunately, is simply not protected.
Fact number 7. In the diet of ancestors there was no gluten
In modern wheat at 40 (!) times more gluten than half a century ago. The reason for this jump is in the present hybridization boom and gene experiments. And, genetically a person is predisposed to other food: ancient people ate game, roots and berries. A cereal wild monogranulars had almost nothing to do with grain from our time.
Fact number 8. Modern man eats a lot of gluten
The average person eats up to 65 a yearkg of wheat. With an average gluten content in gluten products of 40-50%, it turns out simply a frightening amount - a third of the human weight! And this is only for one year. It is difficult to imagine how much energy our body spends. I just want to help him.
Fact number 9. Gluten can damage the brain
The action of gluten is also dangerous because it is similarwith opiate substances. When we experience the "paradisiacal delight" of a donut or a croissant, it is not a game of imagination, but a real physiological dependence engendered by the habituation of the brain.
Fact number 10. Less gluten - less problems
Having learned a lot about gluten and even having touched it with hishands, it is equally easy to stop feeling on him his negative influence. It is only necessary to observe a gluten-free diet for only one or two weeks. Even if "I want a delicious" - because no one canceled holidays and feasts - you can agree with yourself six days a week to adhere to the rules described in the book "Food and the brain", and one day to eat anything you want. Pleasant and useful results will not keep you waiting!
