According To Recent Research, Gluten In Wheat Seeds Lowers The Risk Of Cardiovascular Disease

YOGYAKARTA – For those of you who have not been diagnosed with celiac disease, there is nothing wrong with trying out a menu of wheat seeds that contain gluten. Gluten is a type of protein found in wheat, barley, rye, and some types of oats.

Gluten is often used by food manufacturers or bakeries because of its unique properties. This is due to the nature of gluten which gives dough elasticity and helps maintain its shape when rising. That's why most breads are the same shape, fluffy and attractive.

Wheat gluten consists of two types of protein, namely glutenin and gliadin. Gliadin antibodies, tested by a laboratory to diagnose the autoimmune disorder known as celiac. According to Gary L. Wenk, Ph.D., professor of psychology, neuroscience, molecular biology, immunology, and genetics at Ohio University, less than 1 percent of Americans are gluten sensitive. Many of these people have celiac disease.

Based on the facts about gluten allergy, a 2017 study warns for a gluten-free diet to be healthier. As reported by Psychology Today, Thursday, August 4, there is little evidence that cutting out gluten is good for long-term health, except for celiac sufferers who really have to avoid gluten.

Currently, approximately 1.6 million people are on a gluten-free diet. Although there are research publications showing that many people follow a gluten-free diet for no apparent reason. Gluten in previous studies was also associated with weight gain or BMI. In fact, weight gain has nothing to do with gluten.

Basically, the scientific and clinical literature concludes that if a person is not sensitive to gluten, they will benefit from consuming it. The first study showed that a gluten-free diet did not increase the risk of inflammatory bowel disorders in adults who did not have celiac disease.

Another study, proved that adults who eat gluten long-term does not increase the risk of coronary heart disease. The study authors also point out that avoiding gluten may increase the risk of cardiovascular disease because less consumption of whole grains is beneficial. It's important to know that gluten-containing whole grains are naturally high in fiber and can lower the risk of heart disease, diabetes, certain types of cancer, and other health problems.