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Gluten intolerance: Everything you need to know

Everything you need to know about Gluten intolerance

First questions first, what gluten actually is?

A family of proteins that are commonly found in grains like wheat, barley, rye, and spelt is known as gluten. It is wheat that is most consumed and if you are gluten intolerant, really avoid roti or bread.

When we mix flour and water, it is the gluten proteins that make the dough elastic. It also helps bread rise when baked. It is not without reason that gluten is called so, it gets its name from the glue-like texture it offers with wet dough.

These gluten proteins remain relatively safe and healthy for consumption. But, if you are sensitive to it, the two primary proteins in gluten are gliadin and glutenin, of which the former can cause the most harm to your body.

It is mostly found in bread, pasta, breaded meat, seafood, cakes, cookies and beer too. Shocking, right?

What is gluten intolerance?

While some can tolerate gluten, many with certain health conditions cannot. Among the most severe forms of this condition is celiac disease — an autoimmune disorder where the body rejects this protein. The immune system attacks gluten and resultantly, the gut lining.

A damaged gut lining leads to several other complications that include obvious digestive problems, diarrhoea, headache, constipation, lethargy, depression, and skin rashes, among other health issues. Notably, certain symptoms of celiac disease that are not related to digestive issues are difficult to diagnose and hence, a lot of people with the condition aren’t even aware of it.

There are also those who might not be affected by celiac disease and still be gluten intolerant. Such a condition is known as non-celiac gluten sensitivity.

How do I know if I am gluten intolerant?

While digestive issues are the most common symptoms associated with gluten intolerance, there are several others ranging from skin rashes to mood disturbances.

Digestive problems like abdominal pain, diarrhoea, constipation, heartburn. These could further lead to malnutritional effects like weight loss, lethargy, Skin issues like redness, rashes, bumps, itching, etc., Depression, migraines, and lack of concentration, Frequent mood swings Constipation or diarrhea, excessive bloating, headache, joint pain, stomach ache, fatigue, lack of ability to think clearly or brain fog are a few symptoms. If you have any of the symptoms, consult a medical expert and try to add  gluten-free products in your diet. Though, some symptoms needs to be addressed by the doctor only.

What can I eat then?

Gluten-free pasta, fresh fruits and vegetables, non-breaded meat and seafood, unflavored dairy products etc. Now there are “n” number of options of gluten free products that you can find in the market today. Even in restaurants now, they are gluten free menu too.

So, here’s all you need to know about gluten intolerance ,how it can adversely affect someone and what to do then?

Covid-19 has taught us to take care of ourselves a little more. When it comes to our diet, most of us no longer throw caution to the wind. We watch what we eat, and our list of things to avoid is longer than it ever was. Also, a certain word called ‘gluten’ has crept into our dictionary and a lot of us who are calorie conscious and mindful of our diet avoid it as much as we can, if not completely.


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Covid-19 Updates (India)

02 Mar 2021, 12:46 PM (GMT)

Coronavirus Stats

11,122,986 Total Cases
157,257 Death Cases
10,796,164 Recovered Cases




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