TOLERANCJA GLUTENU –
TEST GIQ

Gluten Free Bread

SPRAWDŹ JAK REAGUJESZ NA GLUTEN , DLACZEGO ?

GLUTEN – is adverse for us protein, we find especially in wheat, życie, pszenżycie, oatmeal (by dirt - the same as a plant oats do not contain gluten) and barley.

First sowing cereals made ok. 13000 years ago in Syria, what forever changed the mode of human life. Possibility Tilling made, that people could gather in one place. Wheat, as caloric i convenient hanger, allow for people survive without hunting, jednak even then consume it in excess It was unfavorable for man. The first records of prevalence celiakii, gluteno-dependent or celiac disease, They date back to the year 100 n.e.

Presently most often we eat gluten in the form of bread (bread, rolls, popular ciabatta, pity, tortille, croissants, hot-dogi, burgers), pizza, pasta and even in the form of chips (not always been potato). But the most harmful gluten Wheat.

Genetic changes made on wheat i other plants in the last 50 Between turned out to be true puszką Pandory. Consuming greater amounts of wheat products, also Wholegrain, It led to global epidemics, especially in the so-called. highly developed i developing.

According to research in the last two decades, consumption of the new, "Better" wheat and its derivatives increases causing many disorders m.in. abdominal obesity, diabetes, osteoarthritis, overweight, epilepsy, schizophrenia, disorders of the brain, demencję, premature aging, leukemia and many other diseases, which most often do not link at all with the consumed foods, and no longer a rarity to be assigning RESPONSIBILITY for these diseases cookies to deliver if you are advertising AS A "HEALTHY" the bread pełnoziarnistemu.

 

WHAT CONTAINS WHEAT ?

Modern wheat It contains 75-80% WĘGLOwodanów, 1015% Protein. GLUTEN a 80% of all proteins in wheat, It includes the two main families: glutelin i gliadyn.According to research scientists the individual components of the wheat causes m.in. :

  • GLUTEINY cause, the cake It is Adhesives, stretchable, spoiste and grows under the influence of yeast.
  • GLIADYNY cause the strongest immune response (celiakia). This alpha-gliadin - is responsible for inflammation of the small intestine, gliadin and zonulina - cause intestinal leak.
  • GLUTEN is responsible for viscoelasticity pastries, a feature desired by both bakers, what consumer.
  • Lectins cause autoimmunity, np. rheumatoid arthritis, lupus erythematosus.
  • AMYLOPEKTYNA A – to polysaccharide, which is most easily digested, therefore, in most raises our blood sugar levels. The easiest digestible form of sugar is just wheat.

 

HIGHLIGHTS !

  • WHEAT calls brain like reactions intake Heroin
  • POLYPEPTIDES gluten penetrate blood-brain barrier, a egzorfiny (Exogenous compounds morphine) They can be activators of many psychophysical diseases
  • WHEAT may affect central nervous system in a similar manner nicotine lub of cocaine, giving signs addiction, withdrawal, and even delusions
  • among other symptoms disorders the nervous system provoked CEREALS BY gluten They may be among: incoordination, seizures, autism, schizophrenia, ADHD, Parkinson's disease, SM, urinary incontinence, demencja
  • MALICIOUS immune responses also they include brain tissue, bringing irreversible changes
  • Withdrawal of bread, biscuits, popular pastries in just A FEW WEEKS, and sometimes after a few days, result improvement of humor, better concentration, deeper sleep
  • We get rid of continuous fatigue, uncontrolled sudden mood changes and feelings of confusion

SOLVE A TEST, ANSWER THE QUESTIONS AND CHECK YOUR REACTION TO GLUTEN :

http://slowfoodlife.com/gluten_iq.php

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