Gluten - what is it? This question is primarily of interest to those people who carefully monitor their nutrition and the diet of their children. This substance is a protein found in cereal plants such as rye, wheat, oats and barley. Translated from Latin, gluten literally means "glue." It is worth noting that it is thanks to this property that the flour, which was diluted with any liquid, becomes elastic and elastic, and then turns into a dough from which you can bake completely different dishes.
Gluten: what is it and where is it added? The second name for this element sounds like gluten. It is often added to various confectionery, baby cereals and other products. But the fact is that most people have intolerance to such a substance. Most often, it manifests itself in the form of all kinds of rashes, allergic reactions, etc.
Gluten: what is it and what is it dangerous?
In rare cases, after consuming large amounts of gluten, a person can easily develop a disease called celiac disease. As you know, this disease is more hereditary. For people with this deviation, gluten is not only harmful, but also life threatening. Once in the human body, it is capable of causing a complete atrophy of the intestinal villi in a short period of time, as a result of which all vitamins, nutrients and minerals will be very poorly absorbed into the blood. As a result, the patient will not receive any elements with food that contribute to his normal existence. In addition, in this case, ordinary fats, proteins and carbohydrates become poison for humans.
It is worth noting that products containing gluten are sold in absolutely every store. As mentioned above, such an element is part of most carbohydrate ingredients. For example, it is necessarily present in wheat, rye, barley and oatmeal, bakery and pasta, as well as in the form of various additives in products such as yogurts, cheeses, sausages, canned food, etc. But this does not mean at all that you must completely abandon the above ingredients. After all, today there are many manufacturers of food products that make gluten-free cookies, sausages, bread, etc. To find out which product does not include this substance is easy enough, because the packaging must necessarily contain relevant information in the form of large and a bright icon.
Gluten: what is it and how to warn your child from it?
If your children suffer from a hereditary disease called celiac disease, then they are better off purchasing gluten-free foods. For example, a child can cook porridge from rice, corn or buckwheat. But it is better to refuse from oat, semolina and wheat. Gluten-containing ingredients such as crackers, cookies and other wheat flour products are recommended to be given infrequently and slightly to children. In this case, it is imperative to observe whether the baby has a rash, constipation, flatulence, etc. If yes, then it is better not to purchase these products.