Gluten is a component of commonly used cereals

Gluten is a mixture of two families of proteins that are found in some cereals whether complete or refined. It is found in oats, wheat, barley and rye. It is gluten that makes bread, because it gives elasticity to the dough and makes it swell. Gluten is present in many food preparations: flours, bread, pasta, pastries and pastries. Gourmands, especially children, intolerant to gluten are out of luck! They must avoid consuming it.

Intolerance to gluten

For several years, we hear about gluten intolerance. This reaction is not new, it is simply more easily diagnosed. It affects about 1 to 2% of the population. Gluten intolerance, or celiac disease, usually manifests as gastrointestinal disorders. Anemia, weight loss, fatigue are also symptoms of this disease. In children, there is a break in the growth curve. The only solution is to hunt for gluten. It hides in the preparations based on the aforementioned cereals, also in some products such as cheese spreads, cold cuts ... The best is to take advice for a successful gluten-free diet . Note that a gluten intolerance may be responsible for the decline in the production of lactase, an enzyme essential for the assimilation of lactose.

So the gluten-free diet: for what and for whom?