However, it is the gliadin that people have a horrible response to. When gluten mixes with water, it creates a sticky method of cross-linking proteins. If water has been added to the bread, it makes a dough that increases when it is baked. When gluten enters the gastrointestinal tract, it is vulnerable to the immune system’s cells, which believe that it comes from a foreign-type invader, such as germs. To know more about gluten intolerance you can visit https://www.doctissimo.fr/html/dossiers/allergies/articles/13924-vie-quotidienne-intolerants-gluten.htm.
Have Celiac Disease
As a result, the immune system reacts unpleasantly. As a result, in people with coeliac disease, gluten attacks the gastrointestinal wall’s digestive tract. For this reason, the coeliac disease has been classified as an autoimmune disease. Over time, the reaction to gluten can cause nausea in the intestinal wall, which leads to nutritional deficiencies, such as different types of gastrointestinal problems, nausea, fatigue, stomach pains, bloating, and a lot of different kinds of health problems if consumed a lot of gluten. Celiac disease affects 1% of the US population and 2% of the elderly. Many people in the United States show no indication and therefore do not realize they have the disease. However, symptoms over time may appear, such as stomach upset.
Have Gluten Sensitivity
Many people have a sensitivity to gluten but do not have a celiac disease called non-celiac disease. People with gluten sensitivity do not have specific symptoms in the body tissues. Still, many signs are incredibly similar to autoimmune disease, such as bloating, …