In recent years, gluten intolerance has become a prevalent topic throughout the medical community. In some major American cities, such as New York, for example, entrepreneurs have even opened restaurants that offer only gluten-free dishes. Express tests have also been launched so that consumers can test their own gluten tolerance levels. For now, however, they are too expensive for anyone to afford. The reason for the increasing attention to gluten intolerance is the fact that the disease in recent years has begun to affect many people, and in some of its varieties can lead to death. It is estimated that 99% of people who are intolerant to gluten or celiac disease are not diagnosed.

Gluten intolerance can be triggered at an early age. It is important to note that very often gluten intolerance is confused with the so-called celiac disease. There is a significant difference between the two diseases. What they have in common is that both are related to the body's response to wheat, which contains gluten - a protein that is also found in rye, barley and oats.

Gluten is composed of the proteins gliadin and glutenin, which bind to the starch in the endosperm of some cereals and cereals. In celiac disease, also known as gluten enteropathy, patients suffer of the so-called subtotal atrophy of small intestinal cells, resulting in impaired digestion of food, especially fat. This disease is autoimmune and is most often characterized by severely upset stomach and severe weight loss. It is genetically determined. However, if you have a member of your family who is intolerant to gluten, this does not mean that you will develop the disease.

Unlike celiac disease, which is a lifelong disease and requires a gluten-free diet, gluten intolerance is manifested by a non-allergic adverse reaction when eating wheat. In response, the immune system produces IgG antibodies (sometimes IgE) and, in some cases, inflammatory substances. The symptoms of the disease can appear several hours to several days after consuming gluten. This makes it difficult but not impossible to diagnose. Nowadays, a test can determine if you have a gluten intolerance.

If you are wondering if you or your child suffers from gluten intolerance, pay attention to the following symptoms of the disease. Children often suffer from diarrhea, impaired weight gain, abdominal enlargement, edema, irritability, electrolyte disturbances in protein metabolism and others. In adults, the disease is manifested by a general deterioration of health, constant fatigue, difficulty concentrating, frequent and unexplained mood swings, regular occurrence of cold sores and herpes, dermatitis, diarrhea, anemia, muscle diseases, electrolyte disturbances, frequent dental problems, bloating and even infertility.

Typically people with gluten intolerance that follow a proper diet can significantly improve their health. Adherence to a gluten-free diet is recommended, and in celiac disease dietary changes need to be followed for the rest of the patient's life.This means that people should avoid consuming white and wholemeal flour, wheat and bulgur, as well as semolina, couscous, pasta and spaghetti made from wheat, oats, barley and rye.

Products that stimulate gastric juices - coffee and strong spices, such as black pepper - are also prohibited. Fruits that can cause the disorder should be avoided - pears, melons, cherries, prunes. The list of forbidden fruits also includes beans, lentils, peas, pickles, walnuts, almonds, peanuts, ketchup, soy sauce, diced broth, mustard, beer and more.

The list of recommended foods include corn, soy, fresh and yogurt, rice, buckwheat, chicken, beef, and fish. It is recommended that all foods are rich in vitamins and minerals, as impaired absorption does not allow their full absorption. It is also important for patients with celiac disease to restore the deficiency of B vitamins and zinc. For this purpose, it is necessary to take regularly and in large quantities foods of plant origin.