Gluten is a protein found in the seed of many cereals. In addition to being present in traditional bread, gluten is also used in the food industry as an additive to give viscosity, thickness or volume to a large number of food products.
In recent years, much research has been done regarding the toxic effect that wheat protein consumption causes in people; This anomaly, known as gluten enteropathy, celiac disease, or celiac disease, is characterized in that it produces a bad intestinal absorption that brings several nutritional problems.
But not only people who suffer from this disease can eat a gluten-free diet. Here are the many advantages of eating gluten-free:
• Lowers blood pressure • Reduce cholesterol and triglycerides • Reduces the risk of thrombosis and stroke • Promotes hand-eye coordination, mental agility and brain development and vision of the fetus • Contributes to the immune system • It is beneficial against inflammatory disorders and injuries, allergies, asthma, cancer, psoriasis and bone health • Increase hair and skin health • Source of high biological value proteins • It has all the essential amino acids and does not contain gluten • The vitamins of group B (B1, B2, B3 and B12) prevent the formation of plaque deposits in the arterial walls • Excellent source of minerals but does not contain sodium, which is related to high blood pressure • Its antioxidants fight aging and degenerative diseases of age • Soluble fiber slows the absorption of glucose and cholesterol in the blood and increases the feeling of fullness • Insoluble fiber prevents constipation, diverticulosis and colon cancer