What is gluten and is it in buckwheat?

Recently, on many packages of food you can find the words "gluten-free", "gluten-free food" and so on.And on the Internet you can find frightening stories about the dangers of such a substance on the human body.

Let us understand what this component is, how much harm it can cause to a person’s health, and whether there is gluten in buckwheat. A similar question is often of interest to moms who are starting to feed their babies.

The concept of "gluten" unites a group of proteins, the greatest amount of this substance is present in the grains of various cereals.

Gluten is also called gluten, because if you add water to it, it turns into a viscous mass, which in its consistency resembles glue. In dry form, this component is a powder. It has neither taste nor smell.

Due to its viscous structure, gluten has become a popular additive in the food industry. Especially often it is used in baking bakery products, in the production of meat products.

The negative effect of gluten is manifested if a person has an individual hypersensitivity or intolerance to such a protein. This disease is called celiac disease. People with this disease are life threatening to eat foods that contain gluten. They must strictly adhere to a gluten-free diet. Because when gluten enters their body, the production of antibodies begins, since this substance is perceived as a foreign component.

Gluten has a negative effect on the internal cavity of the intestine, leading to the destruction of the villi, which are located on its walls. As a result, the nutrients contained in food are absorbed and absorbed in the human body much worse. In addition, there is a deterioration in the functioning of the immune system.

Some experts believe that such a substance has a negative impact on the brain and nervous system, causing the development of such diseases as:

• multiple sclerosis;
• Alzheimer's disease;
• autism.

But there are no scientific studies that could confirm this opinion.

The main factors due to which it is necessary to adhere to a gluten-free diet, is the presence of:

• individual intolerance;
• allergic manifestations;
• hypersensitivity.

Since gluten contributes to the continuous absorption of food, and the underdeveloped gastrointestinal tract of an infant from the age of 6 months cannot cope with this process, pediatricians recommend parents to start feeding children with gluten-free porridge, such as buckwheat or rice.

In all other cases, eating foods containing gluten is not only possible but necessary.

The use of gluten is manifested due to the content of amino acids in this substance.

1. Methionine - takes an active part in the process of hemoglobin production.
2. Lysine - is an important amino acid that affects the normal development and growth of bone tissue, as it promotes the active process of calcium absorption. As a result, a person has strong and healthy bones, curls and teeth. As well as the substance has an antiviral effect, protecting the body from harmful bacteria and microorganisms. Lysine accelerates the healing process of tissues, helping to quickly deal with various cuts and injuries of the dermis.
3. Threonine - helps to maintain the activity of the gastrointestinal tract in a normal state.

It is safe to say that this substance is not in buckwheat porridge.

This dish is distinguished by two contradictory properties: on the one hand, it belongs to low-calorie foods, on the other hand, it is able to quickly saturate, satisfying hunger.

Nutritional value of buckwheat is due to the fact that it contains many useful substances.

1. Cellulose - helps to slow down the process of assimilation of carbohydrates present in this product.
2. "Slow" carbohydrates - do not contribute to a sharp jump in the proportion of sugar in the blood. This is especially true for people suffering from diabetes. In addition, with stable blood sugar levels, an automatic control of hunger is observed.
3. The extensive composition of amino acidswhich are of vegetable origin - are actively involved in all vital processes occurring in the human body.

In addition to the above components, buckwheat porridge contains many useful substances.

1. B vitamins - have a beneficial effect on the state of the nervous system.
2. Rutin - is characterized by an antioxidant effect, helps to slow down the aging process. This substance is very useful for the normal functioning of the cardiovascular system. It helps to strengthen the immune system and has anti-inflammatory effects.
3. Iron - buckwheat porridge acts as the main source of iron among food products characterized by plant origin.
4. Magnesium - such a trace element has a positive effect on the work of the cardiovascular system, preventing the risk of plaque and blood clot formation. In addition, it participates in more than 300 metabolic processes that take place in the human body.

It is very useful to eat green buckwheat, especially to those people who have problems with the gastrointestinal tract, manifested in constant violation of the chair (constipation) or increased flatulence. Buckwheat, which has not passed the roasting process, contains natural mucus, which helps to envelop the intestinal walls and contributes to a significant acceleration of the process of regeneration of damaged areas.

Due to the beneficial properties of this product, it is often introduced as a first complementary food for babies. Since buckwheat has hypoallergenic properties, it is quickly digested and is well absorbed by even the not very developed digestive system of the baby. In addition, buckwheat porridge has no gluten, it can be safely given to babies at a very young age (6 - 9 months).

As you can see, gluten is not such a terrible substance as it may seem at first glance. According to statistics, only 15% of the population has an intolerance to this component. If you are still afraid, have problems with the gastrointestinal tract, in order not to additionally load the organs of the digestive system, you can switch to gluten-free porridge. Its beneficial properties will help you to quickly recover and recover.

The fact that such a gluten and whether it is in buckwheat, see the following video.