Who are the
gluten-free products meant for?
Individuals with celiac disease
and those who must avoid gluten at all costs.
Celiac disease is a chronic condition of the small intestine caused by an intolerance to gluten. When individuals with celiac disease consume gluten-containing foods, the villi in the small intestine are damaged, digestion is impaired, and various symptoms arise, negatively impacting overall health.
Gluten intolerance means that the immune system recognizes it as an invader and produces antibodies against it. However, in its hyperactivity, the immune system not only targets gluten as the enemy but also attacks the intestinal villi, laying the groundwork for celiac disease, Crohn's disease, and irritable bowel syndrome. If celiac disease goes unrecognized and the affected person continues to consume gluten, it can lead to numerous severe complications and, in the worst-case scenario, malignancies.
On average, more than 10 years pass from the onset of symptoms to diagnosis. According to Ružica Lah, President of the Croatian Celiac Society, there are only 3,000 to 5,000 diagnosed individuals, which accounts for only 8-10% of those affected.
Equally problematic is that the majority of diagnosed individuals lack comprehensive support for strict health diet therapy. For people with celiac disease, the intake of fiber is particularly important, making ingredients such as flax and sunflower seeds valuable additions to basic dough.
Autoimmune conditions
and individuals who have been advised to avoid gluten.Science increasingly recognizes that numerous diseases can be linked to dietary factors. We're not talking about common allergies, but rather unique symptoms for each individual with no exact knowledge of their causes. Despite the vast diversity of these diseases, gluten can be a primary cause or exacerbate existing symptoms in all of them. Years of searching for solutions by visiting doctors can be avoided by simply eliminating gluten from the diet.
Scientific research has indicated a strong association between gluten intolerance from grains and autoimmune diseases. Many scientists have concluded that damage to the digestive tract caused by gluten intolerance is the root cause of autoimmune diseases such as type 1 diabetes, lupus, thyroid disorders, and others. Once antibodies to gluten are formed, every time even the smallest amount of gluten enters our digestive system, the body recognizes it as a foreign invader and activates the immune system. However, the problem lies in the fact that gluten proteins are similar to our own body's proteins, which make up our organs, connective tissue, hormones, nerves, glands, and more. Therefore, the antibodies that are meant to destroy gluten also attack our own body parts, unable to distinguish between foreign and our own proteins.
It is disheartening that numerous scientific studies demonstrate the link between gluten intolerance and a wide range of autoimmune diseases, yet this knowledge is largely unknown and unrecognized in clinical practice. It is enough to know that when individuals adhere to a gluten-free diet, the autoimmune tissue destruction ceases, chronic diseases are alleviated, and the body regenerates and heals itself.
Athletes
Individuals who engage in professional sports and strive for top performance.Studies increasingly show that a gluten-free diet is not only healthy for people with celiac disease who must avoid gluten, but also for those who have chosen to say NO to industrial food full of colors and preservatives. Research has demonstrated that a gluten-free diet offers not only digestive benefits but also mental advantages, leaving those who follow it feeling significantly better.
Even the world's top tennis player and one of the best athletes in the world, Novak Djokovic, follows a gluten-free diet. In his book "Serve to Win," he talks about how this type of diet has positively impacted his sports performance.
The number of athletes and triathletes transitioning to a gluten-free diet is growing. Andrew Steele from the United Kingdom, an athlete competing in the 400m discipline, is just one of many athletes openly discussing the improvements in their results and health after adopting a gluten-free diet.
The reason behind this lies in the chemical processes within our bodies. The treatment of today's modern gladiators, professional athletes, with a carbohydrate-based diet, particularly grains, disrupts their acid-base balance and metabolism, with a focus on energy production. The result of this process is a disrupted insulin metabolism, leading to weight gain and decreased physical performance. Therefore, athletes can attribute their dietary choices to catastrophic consequences for their performance.
(Note: The phrase "modern gladiators" is used metaphorically to describe professional athletes.)
Everyone else
Individuals who don't feel that gluten bothers them but are aware of its potential harmful effects and understand the importance of avoiding it.Gluten is convenient and readily available, providing shape, volume, and compactness to processed foods. Unfortunately, food manufacturers often use it abundantly, to the detriment of many individuals with celiac disease. Regrettably, gluten has become an integral part of food coloring, preservatives, and additives, making it easy to find in unexpected food products.
A gluten-free diet, which has become a trendy choice, creates a misleading perception regarding the severity of the problems such a diet can prevent. The issue lies in people's insufficient knowledge about this type of diet, leading them to develop a negative and skeptical attitude towards gluten-free food.
A gluten-free diet is intended for individuals who are conscious of their dietary choices and want to improve their health, as well as those who are sensitive to the fact that certain foods are major allergens that significantly impact our well-being. Gluten is definitely one of them.
Transitioning to a gluten-free diet encourages us, among other things, to avoid processed foods, carefully select ingredients in our kitchens, and indirectly results in higher-quality meals. Avoiding gluten is not so difficult if we reduce our grain intake and focus our diet on vegetables and fruits, along with an appropriate amount of meat and fish.
Enjoy them with pleasure!
