GLUTEN FREE BREAD:

In recent years there have been many studies about the toxic effect it has on people eating wheat proteins ; this anomaly , known as gluten enteropathy , celiac disease, celiac disease, or celiac sprue , is characterized by intestinal malabsorption occurs that brings various nutritional problems. Apparently it is gliadin fraction causes atrophy of the villi of the small intestine , which causes some nutrients , such as vitamins , can not adequately absorb and malnourishment and avitaminosis .
Chemically, rye and barley are similar, so that in clinical terms , people who are sensitive to wheat more likely to react to rye barley . By contrast , the type of gluten found in oats does not seem to gliadin , so that 80% of the people who are diagnosed with celiac disease do not react to oats .
Around one in three people who food intolerance testing is performed on rye . Minimal react to oats .
Most people 's immune systems react to gliadin when it enters the bloodstream. After all , it is a foreign protein that does not consume much humanity in evolutionary terms because they need cooking . Research shows that at least 15% of people who eat wheat gliadin present in the blood.
Celiac patients have an inherited , intolerance to gluten, but not necessarily develop the disease genetic predisposition. It is recommended not to gluten to infants before six months since its early administration may trigger intolerance.
Treatment for this disease is the elimination of gluten in the diet, which is a difficult task in cultural and economic terms because gluten is found in countless food products , whether artisanal or processed.
Some people are allergic to gluten, others have gluten intolerance ( celiac disease ) , so in both cases have to do gluten free diets . After eliminating gluten from the diet the gut returns to normal operation . Another disease that may require gluten free diet is dermatitis herpetiformis.