Chocolate, gravy and sausages cause serious health problems

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A nutritionist shared the alarming signs of gluten intolerance.

Nutritionist Isabela Ramos Podboi explained what gluten is, what products it can be found in and what symptoms it can lead to.

Gluten is a protein found in wheat, barley and rye that plays a crucial role in the texture and structure of baked goods, giving them elasticity and chewiness. It is usually found in flour-based products such as bread, pasta, cereals, cakes and cookies.

Gluten can also be found in some foods:

• Sausages
• Sauces
• Stock cubes
• Soy sauce
• Chocolate.

For many people, consuming gluten-containing foods is associated with adverse intestinal and extraintestinal symptoms.

Gastrointestinal symptoms can include:

• Abdominal pain and cramps
• Bloating
• Floating (excessive gas)
• Diarrhea or chronic diarrhea
• Constipation.

Extraintestinal symptoms may include:

• Fatigue
• Headache
• Joint pain
• Mood changes (irritability, depression, anxiety)
• Skin problems (rash, eczema)
• Neurological symptoms (such as numbness or tingling).

People with gluten intolerance may experience symptoms within an hour of eating foods that contain gluten. However, other people may experience a delayed reaction to gluten, where symptoms may take up to 12 hours or more to appear.

What causes gluten intolerance?

Variants in specific genes, known as HLA-DQ, are associated with a significantly increased risk of gluten intolerance. Taking a genetic test for gluten intolerance can help determine whether you carry genetic variants that could potentially lead to gluten intolerance, ”explains the dietitian.

The test can reveal whether you have genetic variations that increase your risk of developing celiac disease.

Celiac disease is the “most severe type of gluten intolerance,” which is an autoimmune disease. Celiac disease is an autoimmune disease in which gluten consumption triggers an inappropriate immune response and the production of antibodies that damage the small intestine.

“This can lead to inflammation, improper digestion, and impaired absorption of nutrients.”

If you find that you have a genetic risk of gluten intolerance, Podboi advised consulting a doctor for additional testing.

Gluten-containing cereals and their derivatives

• Wheat
• Wheat varieties and derivatives:
• wheat berries
• durum
• emmer
• semolina
• einkorn wheat
• Rye
• Barley
• Malt in various forms (including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar)
• Brewer's yeast
• Wheat starch.