“Our ancestors were able to digest complex foods, why can’t we?” Dr Dimple Jangda, an Ayurveda and gut health coach, writes on Instagram. Explaining that gluten is a protein present in grains such as wheat, barley and rye, she shared that a person who is intolerant gluten Symptoms such as bloating, digestive problems, diarrhea, constipation, vomiting, tiredness, fatigue, body aches, bone or joint pain, headache, depression, anxiety, brain fog, numbness and itchy skin (dermatitis herpetiformis) may be experienced. Is. “Symptoms can vary from person to person,” she continued. But why are some people gluten intolerant?
Dimple cited some studies showing that people may not be sensitive to gluten, but are sensitive to a certain carbohydrate found in many foods. “Their bodies don’t absorb Carbohydrate as they need. As a result, it stays in their intestine and begins to ferment with the bacteria in the small intestine, causing bloating, gas, flatulence, cramps, pain and discomfort,” she noted.
Vaishali Marathe, chief dietitian at Medicover Hospitals, agrees, saying, “The inside of the small intestine is a layer of ‘villi’ that aid in the absorption of nutrients from food with the help of a chime, which transports food components to the stomach. However, when the villi are unable to absorb nutrients such as protein Present in wheat, barley and rye, it leads to gluten intolerance or gluten sensitivity.”
Listing other reasons, Dr Dimple wrote that “genetically modified seed is a modern agricultural phenomenon where seeds are modified to include specific characteristics such as resistance to herbicides or resistance to pests.” These, in turn, become difficult human digestive system broken. “Often these seeds are also grown in soil that has been stripped of natural nutrients or grown in the wrong season,” he said.
He also cited ‘leaky gut syndrome’ – when the gut begins leaking nutrients and undigested food particles into the bloodstream – as a possible cause. The reason for this could be “one” autoimmune reaction and food intolerance,” she said. According to Vaishali, the “victims” celiac diseaseAn autoimmune disease, gluten should be completely avoided because it can damage the intestines and prevent the body from absorbing essential nutrients.
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What can be done to combat gluten intolerance?
Dr Dimple suggests other easy-to-digest healthier alternatives like millet instead of gluten. “Millet is a highly diverse group of small-seeded grasses widely grown around the world as cereal crops or” cereal for fodder and human food. There are seven types MilletNamely pearl millet (millet), finger millet (ragi), amaranth (ranjhira), buckwheat (buckwheat), barnyard millet, foxtail millet, and kodo millet.
“These foods are easy to digest and rarely cause intolerance when cooked thoroughly. In addition, perhaps because they are less expensive or easier to grow, these seeds have not been genetically modified much. and have retained their original characteristics till now,” wrote Dr Dimple.
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