The Gluten intolerance is an autoimmune disease that can often be genetic, to gluten, which is an adhesive protein that is present in rye, oats or green core. This protein is forking out breads and cut capable, which brings forth but unfortunately in our culture through the active consumption of baked goods a high allergy potential.
The digestive enzymes that break down the gluten proteins are, in some cases formed inadequately, leading to a longer storage time of food and thus inflammation in the intestine may have the consequence that arise so that fermentation bacteria that enter the bloodstream and ultimately the immune system in Alarm enable condition, resulting in the final step in the formation of a gluten allergy. The symptoms are bloating often associated with abdominal pain, diarrhea, fatigue, weight loss, rashes, more information can be found online.
The wheat allergy can affect the small intestine as a result, have the function noticeably impaired, so that essential nutrients such as carbohydrates, vitamins and fats are processed no longer correct and deficiencies as well as long-term consequences such as Osteoporse, lymphoma, or even neurological disorders such as epilepsy, can result. Celiac sprue, or called, can occur in children as well as adults, which may lead to the development of children, to malfunctions, but unfortunately there is no effective medical therapy.
The only one who helps is avoiding gluten-containing foods, but caution is also advised in packaged products because often there are gluten as a stabilizer and binder in finished products. This disease does definitely a change of diet with what is most sufferers difficult, but in spite of intolerance can eat yet still tasty and good, because more and more markets it will be gluten-free baking and pasta and quinoa, and side dishes from maize flour, offer a valuable alternative.
The digestive enzymes that break down the gluten proteins are, in some cases formed inadequately, leading to a longer storage time of food and thus inflammation in the intestine may have the consequence that arise so that fermentation bacteria that enter the bloodstream and ultimately the immune system in Alarm enable condition, resulting in the final step in the formation of a gluten allergy. The symptoms are bloating often associated with abdominal pain, diarrhea, fatigue, weight loss, rashes, more information can be found online.
The wheat allergy can affect the small intestine as a result, have the function noticeably impaired, so that essential nutrients such as carbohydrates, vitamins and fats are processed no longer correct and deficiencies as well as long-term consequences such as Osteoporse, lymphoma, or even neurological disorders such as epilepsy, can result. Celiac sprue, or called, can occur in children as well as adults, which may lead to the development of children, to malfunctions, but unfortunately there is no effective medical therapy.
The only one who helps is avoiding gluten-containing foods, but caution is also advised in packaged products because often there are gluten as a stabilizer and binder in finished products. This disease does definitely a change of diet with what is most sufferers difficult, but in spite of intolerance can eat yet still tasty and good, because more and more markets it will be gluten-free baking and pasta and quinoa, and side dishes from maize flour, offer a valuable alternative.
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