Consuming gluten in people with celiac disease increases the risk of developing coronary heart disease. Because the presence of this protein in some people with celiac disease not only causes fatigue, anemia and weight loss, but also increases the risk of cardiovascular disease. Therefore, gluten-free (gluten-free) nutrition is important. On the other hand, the gluten-free diet does not have the same effects in people who do not have a medical problem. Scientists suggest that by depriving themselves of whole grains, these people run the same risk of developing cardiovascular diseases.
Digestive discomfort, anemia, weight loss or extreme fatigue are explained by gluten intolerance, also known as celiac disease. The effects of this ailment are mitigated by avoiding gluten-containing foods.
Gluten is a general term that refers to proteins found in certain grains such as rye, oats, wheat, barley, and Kamut. The gluten proteins that cause celiac disease are the gliadins of wheat (a grain similar to wheat), the secalins of rye, and the hordenine of barley. The most toxic prolamins found in gluten are: gliadin, secalin, and hordenine.
Gluten is formed during kneading or baking of dough. Gluten adds volume and elasticity to bakery products, makes them rise and gives them a soft texture.
Gluten is known to be found in wheat, oats, and barley. However, it is also present in other ingredients. Therefore, it is necessary to read labels carefully to follow a gluten-free diet. Nowadays , labels or logos on products indicate that the product is gluten-free or contains trace amounts of gluten. Gluten is deceptive and can be hidden in ingredients such as food starch, malt vinegar, and caramel coloring.
In order to use this label, the product must have been tested and analyzed in advanced laboratories. For industrial products packaged in a manufacturing facility, there is a high risk of contamination by machinery, even if the product itself does not contain gluten.
According to experts, reducing gluten in the diet generally leads to less whole grain consumption, while also reducing the risk of cardiovascular disease. Whole grains are known for their ability to retain cholesterol and therefore lower the risk of heart disease.
Our organization also provides gluten-free testing services with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.
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