Have you heard or read gluten-free food in various food packaging products? Many say that gluten is harmful to the body, so gluten-free or gluten-free food campaigns are often heard. But actually, what is meant by gluten? Is it true that gluten is so bad for the body that it must be avoided?
Gluten comes from the word ‘glue’ in Latin, meaning something that is sticky and sticky like glue. Gluten is a group of proteins found in all types of wheat, such as rye, barley, spelled, and triticale. Extract from gluten, one of which is in the form of flour. In most countries, we know it as flour. Foods that contain gluten and are easily found on the market are pasta, noodles, bread, to cereals.
Eating gluten is actually dangerous for people with celiac, a disease that attacks the immune system. For sufferers, gluten will be recognized as a dangerous substance and interfere with the absorption of food nutrients in the body. Problems that are usually directly felt are anemia, dizziness, and experiencing indigestion.
However, avoiding gluten is not only important for people with celiac disease, but everyone is encouraged to start reducing their daily consumption of gluten.
According to nutritionist Mia Maria, gluten has properties that thicken and bind the food that enters the stomach. As a result, the nutrients from food will not be separated and well absorbed. “Gluten can damage the walls of our intestines and can eventually leak,” he explained. “Later, the nutrients that should have run to other organs first could not even be distributed properly because it had leaked first.”
Mia added, “It’s not immediately felt like a celiac sufferer or who is sensitive to gluten, but it must be slowly having an effect, such as flatulence, dizziness, indigestion, fatigue, and so on.”
Seeing the negative effects of gluten, it is not surprising that a lot of education has begun about foods that are free of gluten. It’s good for those who are not intolerant of gluten must also be aware of the intake of gluten in the body. In addition, by avoiding the consumption of gluten digestion performance will be better. Nutrition can be more easily spread to all organs and provide maximum benefits to the body.
With notes, as long as accompanied by a balanced diet.
Reducing gluten can be started from replacing ingredients containing wheat and flour to healthier ones. For example, we are using alternative flour such as cassava flour, black rice flour, white rice, sweet potato flour, arrowroot starch flour, sago flour, sticky rice flour until banana flour.
“Here (flour other than wheat or wheat flour) is plenty and easy to find, because flour from wheat actually can never be grown here,” he explained. These starches are gluten-free and have great benefits for the body. Sago flour, for example, can treat various digestive problems such as bloating, constipation, stomach acid, ulcers, and other digestive disorders.
Sago flour can also increase the production of digestive enzymes to protect the intestine from drying out and is often prescribed to people with vomiting. The reason, sago flour can provide a cold effect and calm the stomach from pain. Besides flour, there are many other gluten-free foods such as meat, fish, seafood, fruits, vegetables, beans, eggs, and tubers.