Crystal Nelson
A bite of bread or a fork full of pasta is often enough and the stomach cramps. This is followed by nausea and painful digestive problems. Millions of people suffer from these or comparable symptoms. The reason is often very simple – many just don’t know it: They do not tolerate gluten.
Digestion is sensitive to whole grains
This gluten protein is found in cereals such as spelled, wheat, rye, or barley. Even seemingly healthy foods such as muesli and whole grain products become ill for those affected. The intolerance leads to celiac disease, an inflammatory disease of the small intestinal mucosa. Over time, it forms antibodies against the supposed opponent. And these in turn trigger symptoms such as diarrhea, migraines, flatulence, and even depression. Patients must avoid gluten-containing products throughout their lives, otherwise, in addition to the annoying symptoms, they also risk osteoporosis and colon cancer as serious late effects.
Are complaints e.g. B. after eating bread, you should consult a doctor. A blood test can detect any gluten antibodies. Final certainty is then provided by taking a tissue sample from the small intestine.
Gluten-free food is easy on the body
About 30 percent of Germans react to gluten protein with an intolerance. The only solution is to avoid gluten products altogether. Only then does the damaged intestinal mucosa have the opportunity to recover – secondary diseases are avoided. However, you do not have to completely eliminate bread and pasta from your menu. In recent years, the food industry has adjusted to the increasing number of people affected: In supermarkets, there are more and more products with the label “gluten-free” to buy.
