As nutritionist Alicia Cleves explains, Gluten is a “glycoprotein, composed of gliadin and glutenin, which is normally found in cereals”, which may produce, in certain individuals, a temporary allergic reaction or a much more complex and permanent anomaly.

(Also read: Gluten: fad diet or intolerance?)

However, How do you recognize if you have a food allergy or intolerance related to gluten? In the case of allergies, this is evidently manifested by symptoms such as stomach pain, irritability, frequent crying and tiredness, but turns out to be symptoms which after detecting their origin, i.e. knowing which food might be causing the allergy, are excluded from the diet and the person improves.

Intolerance, for some, presents with milder symptoms, and some people may even be completely asymptomatic: sporadic colic and non-permanent (softer or harder) stool changes, among other symptoms.

(Also read: Scientists recommend a gluten-free diet in non-celiac people)

However, diarrhea and vomiting become common, as the body no longer accepts these protein substances and excretes them. It should be noted that there are cases when constipation occurs. You may also begin to notice frequent weight loss, gas, intestinal pain, weakness and lack of energy, which can lead to anemia and growth retardation.

When it is confirmed that it is intolerance (ie, it is a permanent condition of the patient) there is talk of celiac disease, “a malabsorption syndrome caused by an immune disorder, which causes inflammation in the small intestine”Cleves explained.

That is, a gluten-free diet is recommended for those with celiac disease or those who are allergic to this product. However, several studies in recent years have confirmed that if you are not part of this group, you should not incorporate a gluten-free diet into your diet.

A scientific study published in the United Kingdom discourages non-celiacs from following a gluten-free diet, as they unnecessarily deprive them of foods that are beneficial to their health. The team led by Andre T. Chan, from Harvard Medical School (USA), showed that, despite what has spread in recent years, gluten consumption does not increase the risk of cardiovascular disease in people without celiac disease.

(Also read: Think Twice Before Gluten Free)

Instead, scientists emphasize that citizens who, Without the disease, they avoid gluten, they may end up without foods that would reduce their risk of coronary heart disease, such as “whole grains”—wheat, barley, oats, or rye.

For this reason, experts state that “a gluten-free diet should not be promoted among people without celiac disease,” in an article published in the British Medical Journal.

HEALTH UNIT