CHRONIC DISEASES, CELIAC O NOT CELIAC?

Celiac disease is a chronic disease characterized by a permanent intolerance to gluten. Gluten is a substance lipoprotein that is formed by the union of two types of proteins in aqueous environment: prolamins (gliadins) and glutenins. These proteins are found in some cereals such as wheat, spelled, triticale and kamut, rye, wheat, greek, spelled, barley.

The disease is manifested by an autoimmune reaction that attacks the intestines and that, if not treated (by exclusion of gluten from the diet) can cause other serious autoimmune diseases.

But if it were not celiac celiac?

Recent studies conducted by Dr. Alessio Fasano, have allowed us to bring to light a new disease called "gluten sensitivity." A difference of celiac disease, has some differences from the molecular point of view and of the immune response; while in celiac disease, the damages are found even after years, in the "Gluten Sensitivity" the reaction is immediate; only point in common between the harsh pathologies is the causative factor, ie the gluten.

It 'important to know that people with "Gluten Sensibility" do not show the typical signs of celiac disease even if the intestine is inflamed, but the symptoms are very similar to those produced by irritable bowel syndrome (bloating, abdominal pain, sore head, depression, memory lapses).

This new discovery raises important questions on the possible therapies in the future as a result of further studies, could be developed.

An important question arises from the possible causes that may lead the onset of gluten sensitivity, that is, all the "new foods" enriched more and more with gluten.

In short, and if this was a disease of the "modern world"?

Many of the new wheat flour, and some foods naturally gluten-free, as a result of this treatment, are increasingly far from "natural", and this could push borde subject line to show early symptoms of this disease.

Why then is added to the gluten in baked goods?

The use of a higher amount of gluten, serves to give: the dough greater volume and structure giving an unnatural ability to entrain water without losing elasticity, and to prododotto finished, a different organoleptic perception.

But the use of gluten is not limited to baked goods, but also packaged products ready for use (purees, puddings, sauces, etc..), Meat substitutes (vegetarian), bases for seasoning and more.

But all this is really necessary?

Andrea Busalacchi