We pay attention to food trends and we are trying to live a healthy life. Precisely because of this we wrote this article about gluten - when and to whom it is dangerous, what gluten-free diets consist of, what are their benefits and negative consequences for the human body
For some time now there is a food trend that focuses on the gluten and the risk of more than 50 diseases that it can cause. The gluten is a protein found in a number of crops such as rye, oats, wheat and barley. It contributes to the elasticity of the dough and the delight we feel when eating bread and pasta. Smokini - the new restaurant in Plovdiv believes in the healthy dining, thus the chefs in the kitchen of the restaurant use products and ingredients of the highest quality that have a good impact on the human organism. The adventurous restaurant in Plovdiv offers an excellent menu, which has a special designation for the gluten-free meals.
The gluten is among the proteins that are most difficult to be digested by the digestive system of the human beings. This inability leads to abdominal swelling, blotches, and general irritability. It is believed that with some people the intake of gluten causes causes a number of diseases such as diabetes and dependence on insulin, skin rashes, stomach problems and high levels of stress, as well as overweight.
The gluten is an allergen and an anti-gene that causes an immune response. When eating food that contains gluten on a daily basis, an inflammatory reaction occurs that damages the tissue and destroys the intestinal fibers over time. It has been proven that in cases of severe diseases when the gluten consumption ceases, the condition of the body greatly improves.
The intolerance to gluten is an autoimmune disease that causes inflammation of the body that has consequences for all human systems and organs. According to the health statistics, people who develop intolerance to gluten are those who have been misdiagnosed. Therefore, if there is a doubt for intolerance towards the gluten foods, one has to do the necessary research and follow a diet. The disease is treated by removing its primary source. These measures lead to better health condition at all levels, namely physical, emotional and mental.
There are people who are not intolerant to gluten, but at the same time they have problems with the digestive system and are very stressed. These people should also reduce or stop the intake of gluten, which will result in an improved overall condition.
To avoid the intake of gluten at home seems easy. Yet it could be a real challenge to avoid it outdoors. Smokini - the modern restaurant of Plovdiv has a solution for people who want to exclude the gluten intake and still eat outside their homes.
A variety of specialties are offered in the menu of this modern new restaurant in Plovdiv. The gluten-free salads include: fresh salad with pear, prosciutto and blue cheese; a mix of salads with soft cheeses; a mix of green salads with baked French goat's cheese; a roasted peppers salad with sheep's cheese and peeled tomatoes. Other options include fresh vegetables with sautéed zucchini and eggplant, traditional Shopska salad and the special Smokini salad.
The choice of gluten-free appetizers in Smokini - the modern restaurant in Plovdiv is quite impressive as well. It includes a foie gras with caramelized pears and fresh peppermint, duck magret, stuffed mozzarella, baked caramelized goat cheese and beef carpaccio, sautéed mushrooms, rucola, parmesan and walnuts. Those who love risotto will be able to choose between seafood risotto, duck magret risotto and vegetable risotto. Assorted cheese platter is also available.
All main dishes in the restaurant are gluten free, namely: sea bass fillet with lemon carrots, trout fillet with walnut crème fraîche; chicken fillet stuffed with bacon and emmental cheese, pork bon fillet stuffed with blue cheese, T-bone steak and potato wedges. The guests of this restaurant in Plovdiv can also order Surf’n’turf, citrus salmon, grilled on a hot plate, chicken fillet stuffed with dried figs and melted Brie cheese, pepper steak and beef bon fillet with caramelized pumpkin. Other dishes include traditional meatrolls with grilled vegetables and grilled pork bon fillet with vegetables, as well as pork bon fillet with blueberries. Chicken fans can eat grilled chicken fillet with vegetables and chicken bites with crunchy vegetables.
Smokini - the adventurous restaurant of Plovdiv offers a gluten-free dessert as well – a delicious triple tart.
The gluten is a thick paste which contributes to the elasticity of the dough and to the taste of the bread and pasta. However, the human organism does not have the necessary enzymes to break down the gluten.
The gluten is mainly divided into two groups, called prolamins and glutenins. The proteins of the former cause celiac disease, which is a very dangerous gluten intolerance condition when even negligible ingestion of gluten causes serious damage to the intestines. In the intestines, the gluten acts as an adhesive and can interfere with their normal function.
In the past, people have been eating natural and fresh food, and the digestive enzymes have adapted themselves to the absorbed substances. Nowadays, we consume modern foods, we take macromolecules that are unfamiliar with the enzymes in our stomach and can not be broken down. The food we eat is processed and more toxic.
Grains and their percentage of prolamine
The different grains have different percentage of prolamine. The larger the percentage is; the more gluten it contains. The maize and oats are particularly affected by the gluten and can not be eaten by the people sick of celiac disease.
When the protein in the grain and in the milk are not completely milled, they pass through the intestinal wall and fall into the bloodstream and thus are stored in the body. Some of them are morphine derivatives and bind to the receptors of these biochemicals. This leads to behavioral disturbances and central nervous system diseases. One molecule of gluten contains 16 molecules of opioids (or opiates).
The different cultures and the percentage of prolamine in them are listed below. The larger this percentage, the more gluten they contain:
Wheat / wheat - 69% alpha gliadin
Lime - 69% alpha gliadin
Kamut - 69% of alpha-gliadin
Rye - 30-50% of the secalin
Barley - 46-52% of chordenine
Maize - 55% of zenine
According to this table, rice, maize and oats are particularly affected by gluten intolerance and cannot be consumed by people who have an acute celiac disease.
When the protein in grains and milk is not completely milled, they pass through the intestinal wall and fall into the blood stream, where they are stored in the body. Some of them are morphine derivatives and bind to the receptors of these biochemicals and are poorly metabolised when saturated. This leads to behavioral disturbances and to the promotion of central nervous system diseases. One molecule of gluten contains 16 molecules of opioids (or opiates).
When the intake of gluten is reduced and even stopped, people get a clearer thought. The connection between the condition and proper functioning of our food-intestinal system and our consciousness has been proven. The inflammation of the intestines decreases when people do not take gluten, and the risk of inflammation of the brain neurons decreases. Thus, the risk of chronic fatigue, Alzheimer's and brain mood is diminished. Severe headaches sharply decrease and completely disappear.
We get a normal appetite, where the acute fits of hunger decrease drastically in people who do not consume gluten. When there is no intake of gluten, the appetite is in reasonable limits, while the digestion improves, there is no discomfort. The reduced number of calories leads to a reduction in the body weight. The body begins to burn fat for energy instead of the carbohydrates we take.
We feel a rush of energy as the digestive process does not take a lot of energy. When this process improves, we have more physical and emotional energy, our feeling of restlessness drops down, the depression goes away.
Parents of babies should be careful and promptly led their children into the world of gluten foods. The baby's digestive system must be prepared and ready, which happens after 8-12 months of birth. This introduction into gluten should be done smoothly and gradually from food with low-content of gluten to food with high content of gluten - oat, rye, barley and wheat.
In case of intolerance to gluten, it can be replaced in the children's menu by gluten-free crops such as buckwheat and rice, millet and amaranth, maize and chickpeas.
Five good reasons to quit gluten
There are many reasons why it is good for us to eliminate or at least to reduce the intake of gluten. Which are the main ones?
1. The gluten may cause inflammation in the brain. If the body cannot assimilate the gluten, the body's auto immune response is to cause tissue inflammation. The glutamate in the gluten kills the brain cells and can lead to different psychiatric abnormalities.
2. The gluten is also associated with autism. When its intake is eliminated, the overall condition of the people with autism gets better. The re-introduction of gluten after that can cause behavioral changes.
3. The gluten is related to diseases such as osteoporosis and arthritis, so when eliminated this will relieve the pain caused by these diseases.
4. The gluten has the ability to cause depression, its limited intake helps each psychotherapy. It aggravates the autoimmune diseases. The gluten-free living leads to lower levels of cortisol and insulin in the body, and these are the hormones that cause obesity.
5. The gluten reduces the thyroid activity, worsens the symptoms of menopause, dissolves the tooth enamel, and causes caries. The gluten is also associated with faster aging, wrinkle formation, and chronic fatigue and migraine.
It is easy to live gluten-free
The gluten is a wheat protein that is indigestible, affects our health badly and can not be absorbed by our body. If we eliminate the gluten from our menu, we will facilitate the recovery of the damaged cells. To exclude the gluten from our menu we must avoid wheat and barley, rye and semolina, as well as refined flour. We also need to increase the fiber intake by eating fruits, vegetables and whole grain foods.
The gluten-free foods include nuts and seeds, rice, beans and corn, vegetables and fruits. The healthy cereals include rice and corn, cinnamon, buckwheat, chia, amaranth. Gluten-free are also meat, fish, eggs, milk and dairy products, honey. The most difficult for human beings is to cease the intake of bread, muffins, croissants, paste and pizza, but it should be remembered that they can be prepared with substitutes of the traditional flour. The beer also contains wheat, so you must explicitly look for gluten free beer.
Nuts - whole almonds, hazelnuts, chestnuts, peanuts that have not been processed. Dried roasted nuts should be avoided because they are processed with flour.
Rice - all types of rice are gluten-free.
Corn - corn and corn flour do not always contain gluten. However, labels should be read.
Legumes - they do not contain gluten. These are peas, lentils, chickpeas, beans.
Other gluten-free foods are - buckwheat, amaranth, canola, manioc, coconut flour, cottonseed, millet, starch, sesame, sweet potatoes.
Some gluten-free foods are usually contaminated with gluten and should be avoided. These are bran, starch, flour, oats, bulgur, hemp, malt, oatmeal.
The gluten-free living leads to weight loss and overall better functioning of the body, the feeling of fatigue and constant hunger disappear.
Many bone diseases and issues are caused by the acidity in our food. Acids in the body attract calcium and take it away from the body, making our bones brittle, leading to osteoporosis. According to the experts, the acidity in our body comes from the intake of wheat, which can generate sulfuric acid.
The fats that accumulate around the abdomen lead to many inflammations and illnesses. The body is exhausted and its immunity strength is weak.