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Want to know more about gluten? Nutrimuscle provides you with a wealth of information on gluten-related issues, as well as gluten itself. Learn all about gluten with Nutrimuscle.
Nature of gluten-related problems
We are hearing more and more about gluten, because the number of people experiencing intolerances to this protein is growing. It is not so much that allergy problems are increasing, 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",flours ultra-rich in gluten are used. And as if that were not enough, they add even more pure gluten extracts in order 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 cheap that it is found everywhere, even in completely 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 of the intestine following a strong immune reaction. This inflammation can result in intestinal pain, bloating, diarrhea, etc. Little by little, this chronic inflammation leads to lasting intestinal damage that can cause fatigue, joint pain, cramps, spots, etc.
Gluten and milk protein intolerance
Another sign of gluten intolerance is that you are less and less tolerant of dairy proteins .
The latter are not directly involved, although it is easy to accuse them. This is generally the first reflex that we have.
On the contrary, the fact of supporting these dairy proteins less and less should be a clue to look for deeper causes such as intolerance to increasing doses of gluten .
