In some people (often genetically predisposed), gluten – a mixture of proteins found in certain cereals (wheat, oats, barley, rye…) – triggers an abnormal immune reaction. This disease, called celiac disease, first causes inflammation of the wall of the small intestine, then its progressive atrophy. The key:digestive disorders (diarrhea, bloating, pain) and above all malabsorption of nutrients (vitamins, minerals) which leads to deficiencies and therefore in the long run to fatigue, anemia, osteoporosis, etc.
As with lactose, some (naturopaths or followers of alternative medicine) claim that we are all, to varying degrees, gluten intolerant and blame it for everything:joint pain, infertility, cancer and even depression. And recommend its permanent elimination from our diet, without any scientific argument validating their assertions.
In case of doubt (big problems of digestion and transit), two examinations make it possible to make a diagnosis:a biopsy by colonoscopy or a blood test. If the intolerance is proven, you must radically change your eating habits:replace wheat flour with starches (corn, potato) and cereal products (pasta, bread, biscuits, etc.) with other gluten-free ones. (sold in organic stores). Without forgetting to peel the labels in detail (gluten is even found in certain yogurts, ice creams, sauces, cheese spreads, etc.). Fortunately,
gluten is well digested by most of us.
Thanks to Dr Catherine Serfaty, nutritionist and author of "The secrets of anti-inflammatory food", Ed. Albin Michel.
