Are we all almost intolerant to gluten? The question may arise before the flood, in recent months, both in Europe and the US, followers of gluten free diet who constantly proclaim its benefits, celebrities and top athletes in mind.

1. Should we dive into the gluten-free diet?
Are we all almost intolerant to gluten?
The question may arise before the flood, in recent months, both in Europe and the
US, followers of gluten free diet who constantly proclaim its benefits, celebrities and
top athletes in mind.
Gluten, what is it?
A substance mainly composed of two proteins that are found in the seeds of cereals,
except those in maize and rice.
The gluten does not dissolve in water. Mixed with it, it forms a viscous mass, sticky
and elastic (hence the name, derived from "glue").
It is this property that allows you to make bread: the bubbles of carbon dioxide
(CO2) that are formed during the fermentation of the dough are enclosed in the
network formed by the gluten, which makes it "lift" but gives it as its elasticity and
flexibility, which allows to easily chew then when the bread is baked.
Obviously, this is the same phenomenon that occurs in the dough cakes. Gluten free,
no bun!
Moreover, gluten extracted from wheat and powdered is used in the bakery but also
in the food industry to thicken and give binding to certain preparations such sauces,
ready meals.
In other words, apart from bread, pasta and many other wheat flour products, rye,
oats and barley, gluten is very present in our diet.
What is gluten intolerance?
This is a very complicated digestive disease called celiac disease, which is not recent.
It was described the first time in the 2nd century by Aretius Cappadocian, a Greek
physician. Hence its name from the Greek word koelia, which means "abdomen".
In 1888, an English physician, Samuel Gee, details the symptoms in children: chronic
diarrhea, anorexia, fatigue, bloated stomach, etc. In 1950 and Holland, a young
doctor, DW Dicke, published his thesis on the essential role of cereals and interest of
gluten free diet.

2. The research is then continued to better describe the role of gluten in the celiac
disease. We now know that it is an immune disease: gluten triggers an inflammatory
reaction in the intestinal mucosa (hence another name for gluten intolerance).
Gradually it becomes damaged and does his job properly. Digestion is poor and the
absorption of nutrients is increasingly disturbed.
Hence a lot of disasters over the years. They range from fatigue to anemia and
weight loss, to osteoporosis, the installation of another intolerance, the lactose,
diverse and varied nervous system disorders, joint pain and even sometimes
dermatitis herpetiformis (itching, red blisters).
We still do not know why some (s) are victims of a gluten intolerance. It is only
certain that it is largely hereditary: we even identified key genes. It is also known as
type 1 diabetes are at increased risk of developing one.
How to tell if you have a gluten intolerance?
Gluten intolerance is manifested in many and varied problems, ranging from
constipation to diarrhea, to bloating, stomach cramps, nausea. Sometimes by joint
pain, depression, itching and redness.
But all these symptoms can have other causes, particularly digestive disorders that
are the same as those of the famous irritable bowel, so frequent.
This is why the diagnosis of gluten intolerance is very difficult to determine from just
the symptoms.
Fortunately, there is a blood test that detects specific antibodies to gluten
intolerance. If it is positive, then we do a biopsy, a sample of tissue from the small
intestine which to judge the severity of the damage to the mucosa. The design
gluten free diet then confirm or reject the diagnosis.
It is currently estimated that 1 in 100 people suffers from celiac disease. But this
figure is questioned and it would average 1 in 270 in Western countries. According to
some researchers, it would be even higher due to lack of routine screening.
Must get to gluten-free diet?
Difficult to follow a diet
While there are many products "gluten free" and some restaurants "gluten free"
exist, the regime is particularly difficult to follow, since the frequency of some

3. substance hidden in industrial products. But also, and above all, because the fact to
dispense with all products from cereals other than maize and rice is far from clear.
If you think you suffer from celiac disease, it is necessary to consult a
gastroenterologist, and before starting a gluten free diet because then the blood test
results will be biased.
But if you want to dive into this diet to try to be as good as the tennis champion
Novak Djokovitch (in whom true celiac disease was diagnosed in 2011) and / or get
slimming and skin pretty American stars who claim to be "gluten free" in short, to
yield to the current mode, you really have to think of it.
You do not really nutritional deficiency may severely but you expose it to a social and
family deficiency.
Indeed, you will be forced except in a restaurant "gluten free", eat everything alone.
It is obviously out of the question to put your children in this plan.
It is not obvious to arrive with friends to eat-gluten-free in a box or make sorting
through the meal!
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