But it is also true that you lose something important to the fiber, which is not as successful eating foods high in gluten, preferably eating those that are prepared with flour and having a balanced percentage of gluten and same time have fiber.

Gluten can be found in cereals such as wheat, oats, rye and barley and composes a part of the grain called the endosperm. It is important to know the difference between eating a product which naturally contains gluten feed used in pure gluten is obtained when it is isolated from wheat grain.

The pure gluten is used to improve the masses and should not be used pure but must always be combined with flour. Therefore, the products exhibited in trade promoting them as “high gluten content”, it just means that they are made with ordinary white flour (which has gluten) to which is added a higher percentage of this element.

Most grains contain gluten with the exception of rice, corn, soybeans, buckwheat, oats and sunflower. Moreover, the gluten is extremely popular in vegetarian cuisine because it is a good substitute for meat and contains a protein complex.

Likewise, despite the beneficial properties that may find its defenders, there are many people who are allergic to gluten and suffer from “Celiac” whose problem is that body does not tolerate gliadin that causes major digestive disorders and they damage the mucosa the small intestine.

It is also true that the fiber in whole-grain cereal admits that carbohydrates are absorbed more slowly and thus maintain a constant glucose curve, which is why both the people who suffer from diabetes as those who suffer from obesity meal consumed and products with a high gluten content.

Also, the gluten coats the intestines and does not allow proper absorption of nutrients, making it difficult to eliminate fat and toxins and causes them to adhere to the intestinal walls. Despite all the arguments against gluten are doctors who recommend people with diabetes and excess weight.

From there it spread its use to date and is therefore gluten bread is considered the ideal food for diabetics in place of white bread. Natural medicine for its part, has been studying the negative impact generated by the gluten in children with autism and there are some experiences with these children who have been given a gluten free diet, verifying great strides and many changes in his usual behavior.

The choice of food should always be made on the basis of true information and not consume them because they are trendy or imposed by advertising, as this can be detrimental to our health.