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Want to know more about gluten? Nutrimuscle provides you with a lot of information on gluten-related issues, but also on gluten itself. All about gluten with Nutrimuscle.
Nature of gluten-related problems
We hear more and more about gluten, because the number of people experiencing intolerance to this protein is growing. It's not so much that allergy problems are on the rise, but rather the fact that there is more and more gluten in what we eat.
Indeed, for the food industry, gluten is a magic protein. When they want to obtain a very soft food, like bread for example, they load it with gluten. To make "good bread", ultra-rich gluten flours are used. And as if that weren't enough, they still add pure gluten extracts to increase the concentration of this protein and therefore the softness of the bread.
Gluten is widely found in our diet.
Gluten is so useful and so inexpensive that it is found everywhere, even in quite unexpected foods such as sauces, ice creams, soups... In these foods, gluten serves as a binder.
The more consumers are exposed to increasing doses of gluten, the more allergy problems multiply. Gluten produces inflammation in the intestine following a strong immune reaction. This inflammation can result in intestinal pain, bloating, diarrhea... Gradually, this chronic inflammation leads to lasting intestinal damage that can lead to fatigue, joint pain, cramps, pimples...
Gluten and milk protein intolerance
Another sign of gluten intolerance is that you can tolerate dairy proteins less and less.
The latter are not directly involved although it is easy to accuse them. It is generally the first reflex that we have.
On the contrary, the fact of supporting less and less these dairy proteins should be a clue to look for deeper causes such as intolerance to increasing doses of gluten .
