Whole grain products are not an invention of modern culinary specialists, but the most ancient and very healthy human food.
A little theory
Whole grain is a product that contains all parts of natural grain - in the form in which it grew and ripened.
The main part of the grain and, in fact, the grain itself is called endosperm. It contains essential nutrients that make the product valuable and edible. These are carbohydrates and protein that are required for the development of the second important part of the grain - grain germ, which over time can develop into a new plant.
Surrounds and protects the warehouse nutrients and the germ is the third part of the grain - grain shell, it is also called bran.
If the grain has been processed - peeling, peeling, shelling and grinding - only the endosperm remains in it. It is the endosperm that makes up wheat, which is used to make the finest white flour.
Along with the loss of the shell and embryo, the grain loses most of its vitamins and minerals. The output is almost exclusively carbohydrates.
A little history
Ancient ancestors lived hungry, and therefore saved on everything. Peeling the grain from the shell seemed a terrible blasphemy and wastefulness - everything went into action.
Convert rye and wheat into fine fluffy flour It turned out to be simply nothing. Not to mention adding eggs, milk or sugar to the dough - the first and second were perfectly eaten as is, and the third was taken out on major holidays. Therefore from coarse gray flour baked bread, and from unground grain cooked porridge.
Archaeologists often find at excavation sites the remains of food that our ancestors ate. Including the ancients bakery products. As scientists say, that bread neither looked nor tasted like our sliced loaf, but, despite all its external unattractiveness, it turned out to be much healthier and more useful than today's baked goods. What is the paradox?
A little about the benefits
Eating Whole Grain Products improves bowel function and relieves constipation due to their high fiber content. In addition, these products protect the body well from cardiovascular diseases and diabetes.
Whole grains are enough low calorie, but it takes a long time to digest. This means that a person will feel full longer, and the blood sugar level will remain stable.
Let's not forget about the whole set useful substances : vitamins and calcium, potassium, sodium, magnesium, copper, zinc and phosphorus.
Definitely grains
These include brown and wild rice, not crushed buckwheat, coarse and requiring cooking oatmeal, wheat and barley flakes that have not undergone additional processing.
But this is only what you can buy in almost any store. Consumers are more likely to find whole wheat, oat or barley grains and flour made from them on sale.
Eat whole grains
Use whole grains in mixed dishes, such as barley in vegetable soup or stewed meat, wheat cereal in a casserole of rice and vegetables.
IN Lately We are increasingly hearing calls from experts to include whole grains in our daily diet. These calls apply to people suffering from many diseases, to those who struggle with excess weight, to those who lead, as well as absolutely healthy people in order to maintain your health for many years. Whole grain foods are the basis accepted by most nutritionists around the world. How to understand what a whole grain product is, how to find it in the store and what its benefits are, we will understand in this article.
What are whole grain products?
When ripening, the grain of various crops consists of three parts:
- The endosperm is the main part of the grain, and, in fact, the grain itself. The endosperm contains carbohydrates, proteins, and minerals.
- The germ is the part of the grain that favorable conditions germinates and grows into a new plant. The germ is a source of large amounts of vitamins, minerals (, and others), proteins and fats.
- Hull - The husk surrounding and protecting the grain, also called bran. Bran is rich in B vitamins, antioxidants and fiber.
It is the grain that has retained all three parts that is whole grain. When grinding, husking, peeling and peeling, the grain is deprived of its shell and germ, thereby losing most of its health-promoting substances.
Which foods are whole grains?
Whole grain products refer to foods made from whole grains. These can be cereals (brown, grits, couscous, and others), as well as pasta and baked goods made from flour coarse. Recently, it has increasingly appeared on the shelves of our stores, this allows people to prepare delicious and healthy baked goods on their own.
Beneficial properties of whole grain products:
- Whole grain products are very beneficial for the cardiovascular system, they help reduce cholesterol, reduce blood pressure, improve blood composition. People with heart disease need to eat whole grain foods regularly.
- Many experts say that whole grain foods help protect against oncological diseases. Numerous studies show that people who regularly consume such foods are significantly less likely to suffer from cancer.
- Regular consumption of whole grains reduces the risk of diabetes.
- Has a beneficial effect on the nervous system.
- Thanks to their high fiber content, whole grain foods improve performance gastrointestinal tract, help normalize digestion and get rid of constipation.
- Regular consumption of whole grain products improves skin condition and thereby helps people remain young and beautiful for many years.
- A breakfast made from whole grains gives the body energy for the whole day, and this in turn is the key to Have a good mood and well-being.
Whole grains for weight loss.
To lose weight, people most often begin to reduce their intake of foods rich in carbohydrates, i.e. stop eating bread, pasta, etc. Meanwhile, most nutritionists recommend, on the contrary, including these products in your diet, but with the condition that they should be whole grains. Whole grain products contain a large number of fiber, which helps normalize digestion, improve metabolism, cleanse the body of toxins and waste, and also maintain a feeling of fullness for a long time. In addition, whole grains are rich in
Grain products are the basis of nutrition for the population of all countries of the world. During all periods of its development, man invariably turned to grain products as the basis of his material well-being. In the nutritional structure of the population in most countries, the share of grain products is at least 50% daily calorie content used food rations. The basis for obtaining grain products is food grain: wheat, rye, barley, corn, etc.
The composition of the grain is divided into: 1) endosperm - the main nutritious part of the grain, constituting 85% of the total mass of the grain;
2) germ - the main biologically active part of the grain (contains vitamins, polyunsaturated fatty acids, etc.), accounting for 1.5% of the grain mass;
3) shells, making up about 14% of the weight of the grain.
The chemical composition of grain depends on the breeding species, cultivation conditions and climatic features. On average, the chemical composition of the main types of grain crops (wheat, rye, corn, barley, etc.) is characterized by the following indicators: moisture content 13-14%, protein 10-12%, fat about 2%, carbohydrates 65-67%.
In my own way chemical composition Oats are somewhat different, in which more contains fat (up to 5%) and less carbohydrates (up to 50%).
Sharply distinguished by chemical composition legume products, in which the protein content reaches 23%, fat 2%, carbohydrates 52%.
Soybean is characterized by a unique composition, in which the protein content reaches 33%, fat 18% and carbohydrates 24%.
Grain products in human nutrition are the main sources vegetable protein and carbohydrates, as well as B vitamins and mineral salts.
CHEMICAL COMPOSITION OF GRAIN PRODUCTS
Protein. The most complete are the proteins of the embryo, in which they are favorably balanced essential amino acids. Endosperm proteins are somewhat less valuable. The embryo protein is close in its amino acid composition to proteins of animal origin. Common to all grain products is a low lysine content. The best amino acid composition is characterized by legume proteins, in which the amount of lysine, threonine, and valine is 2-3 times greater than their content in cereal proteins. Particularly valuable in its amino acid composition is soy protein, which contains 4-5 times more lysine, threonine, isoleucine and valine compared to cereal protein, and 2-3 times more leucine, tryptophan and other amino acids. In terms of methionine content, this most important lipotropic factor, soy protein is equivalent to cottage cheese casein.
Fat. Grain products (except soybeans and oilseeds) are low in fat and cannot serve as a source of fat. The amount of fat in most grain products does not exceed 2%. The main amount of fat in grain products is found in the germ and shell of the grain. Endosperm is extremely poor in fat, and therefore grain processing products in which the shells and germinal part of the grain have been removed, such as flour premium grades, as a rule, contain little fat. Fats from grain products are classified as biologically valuable fats. They include highly valuable unsaturated fatty acids (linoleic, linolenic), which are not synthesized in the human body, as well as phosphatides, including lecithin. The fat of the germ part of grains contains significant amounts of vitamin E (tocopherols). The high content of unsaturated fatty acids in the fat of grain products also has its negative side, since unsaturated fatty acids are unstable, easily oxidize and contribute to the spoilage of grain products during storage.
Carbohydrates. The main value of most grain products, especially cereals, lies in their high content of carbohydrates, the amount of which is cereals reaches more than 65%, and in beans more than 50%. Carbohydrates are predominantly presented in the form of starch, concentrated in the endosperm.
Minerals. The main amount of minerals in grain products is concentrated in the germinal part and shells. In this regard, the removal of the germ and shells during the production of premium flour and cereals leads to their depletion mineral composition. The total mineral content of grain products ranges from 1.5 to 4%. Cereal products contain significant amounts of potassium, phosphorus, magnesium and smaller amounts of calcium. With a normal mixed diet, only grain products supply the body during the day with about 1600 mg of phosphorus, 2000 mg of potassium, 250 mg of calcium, 900 mg of magnesium, which could largely satisfy the human need for these substances. However, it must be taken into account that phytic compounds, which contain calcium and phosphorus in grains, are poorly digestible, and therefore, despite their relatively high content in grain products, they are poorly used by the body.
Human studies have shown that when beans, rich in phytic compounds, were included in a normal mixed diet, the use of calcium and phosphorus in all observed individuals decreased and the balance went from positive to negative. Sodium phytin, introduced into the regular diet, also reduced the use of calcium and phosphorus in all subjects under observation. Iron, which is contained in grain products in an average amount of 2-3 mg%, is somewhat better absorbed.
Vitamins. Almost all B vitamins are well represented in cereal products. Cereal products contain 0.4-0.7 mg% thiamine, about 0.2 mg% riboflavin and 2-5 mg% nicotinamide. In addition, they contain pyridoxine 95 mg%), pantothenic and para-aminobenzoic acids, inositol and biotin, as well as tocopherols. Vitamins in grain products are concentrated to the greatest extent in the germ and shells of the grain. When the latter are removed, the resulting products (flour, cereals) contain few vitamins. In this regard, the most valuable in terms of vitamin (and mineral) content are products obtained from whole grains, i.e. using the germinal part and shells of the grain for food purposes.
Enzymes. Many enzymes are present in significant quantities in grain products, the activity of which can lead to significant changes in the organic substances of grain products and to their spoilage. Enhanced enzymatic activity is observed with increasing grain moisture and high temperature storage
GRAIN PRODUCTS obtained from grain crops; they are basic in the diet of the majority of the population. The main products of grain processing are cereals (see) and flour (see). The latter serves as a source for the production of bread, as well as a large assortment of bakery, pasta and confectionery. Grain is also used to produce starch, alcohol and other products.
The grain is divided into: the main nutritional part, constituting on average 85% of its mass (endosperm); biologically active part, amounting to 1.5% (germ); shells comprising approx. 14%. Chem. The composition of the grain depends on its type and cultivation conditions. Cereals are divided into the following main groups: cereals - wheat, rye, barley, corn, etc. - contain on average 65-67% carbohydrates, 10-12% proteins, approx. 2% fat, 13-14% water; legumes - peas, beans, lentils - contain 23-25% proteins, 50-55% carbohydrates, approx. 2% fat, 13-14% water; Oilseeds - sunflower, peanuts - contain 21 - 26% proteins, 45-53% fats, 5-10% carbohydrates, 8-10% water.
3. items in human nutrition are the main source of vegetable protein and carbohydrates, as well as B vitamins and mineral salts.
A decrease in the quality of grain and its spoilage during receipt, storage and transportation can occur as a result of the activity of microorganisms (bacteria and fungi), contamination of grain with weed seeds, as well as as a result of the development and activity of insects in the grain - granary pests (see Pests of grain and grain products ).
The microflora of grain is diverse. The main factors contributing to the development of grain microflora during storage are an increase in humidity and air temperature in storage facilities. At the same time, the vital activity of microorganisms is activated, accompanied by the activation of enzymes and biochemical reactions with the release of heat. Under the influence of life activity molds The grain shell is broken, allowing free access to the endosperm, which is moistened and infected with various microorganisms.
When assessing the quality of 3. items, the degree of infestation of grain by barn pests is taken into account (based on the number of living specimens found in 1 kg of grain).
Measures to combat granary pests include disinfestation of storage facilities, the organization of strict control to exclude the possibility of pests entering the storage facility with batches of received grain, gamma irradiation of grain before loading into elevators, and maintaining the established humidity and temperature in storage facilities.
Bibliography: Food hygiene, ed. K. S. Petrovsky, vol. 1-2, M., 1971; Kretovich V.L. Biochemistry of grain and bread, in the book: Technical biochemistry, ed. V. L. Kretovich, p. 18, M., 1973, bibliogr.
V. A. Kudasheva.
Whole grains rose to the wave of popularity immediately after the Atkins diet and its derivatives (we also have many popular protein diets, among which the Kremlin diet is the most famous) crashed and began to slowly but surely lose supporters both among nutritionists and among those who managed to be disappointed in the results. The popularity of high-protein, low-carbohydrate diets also dealt a serious blow to the food industry - sales of carbohydrate-containing food products did not grow. Then the need for a new direction in nutrition became ripe.
But there are only three groups of macronutrients on which a new direction can be built - proteins, fats and carbohydrates.
The protein direction has just discredited itself, building a diet on fats is somehow incorrect, and no one raised their hand. All that remained was to rehabilitate the carbohydrates. Vegetables and fruits were already well-known, and they are good for everyone, and simply irreplaceable in nutrition, but they have one small drawback - they do not provide a long-term feeling of fullness. High consumption of flour and sweets, refined products, typical for the diet of civilized countries, played a negative role - it was one of the reasons for the epidemic of excess weight and the increase in morbidity.
Then we had to, as they say, scrape the bottom of the barrel - pay attention to the nutrition of different ethnic groups and remember the well-forgotten old things.
And it turned out that whole unrefined grains and grains are significantly undervalued in Western nutrition.
Why could such a semi-detective story happen with the cereals we were used to from childhood? Yes, because the average American can live his life and regular porridge never try it - due to the prevailing food culture. However, a new wave of popularity of cereals has also swept Russia, despite the fact that traditionally cereals have occupied a very important and significant place in Russian food culture. This is why Elson Haas, in his book Staying healthy with nutrition, called Russian food traditions one of the healthiest.
True, he wrote his book before the era of abundance arrived in our country, fast food and ready-made breakfasts.
Let's decide
First, it’s worth understanding the term “whole grains.” Here it is more appropriate to talk not even about cereals, but about whole grains, because a new dietary wave was born in the USA, where these products are called whole grains, which refers to grain crops in general, and not just to the cereal family (cereals in English language called cereals). The difference in definitions, at first glance, is insignificant, but in some cases it is significant, and this will be clear later. For example, buckwheat is not a grain, and yet it is often included in food products that mention whole grains or simply grains on the label. But the concept of GRAINS most fully describes the entire category of products in question.
Another difficulty for the consumer (and sometimes for nutrition consultants too) is this very definition of WHOLE. Moreover, in Russian it is often used as an antonym for the concept “crushed”.
The term whole grains, or whole grains, was introduced in the United States not so much for the consumer, but for the food industry and authorities monitoring food quality and safety. And now the Americans themselves admit that such a name does not help the consumer understand either what it is or choose the right food products.
Whole grains are cereals and grains - intact, ground, crushed or flaked - that contain all the main natural components: starchy endosperm, germ and bran, and in quantities corresponding to the content of these components in natural grains. Naturally, whole grains can be used in in different forms- ground into flour, processed into flakes, subjected to culinary processing- their nutritional value is not lost.
| Grain crop | Description | Comments |
| Amaranth | The cereal, widely used in Aztec culture in Mexico, was later introduced to Asia, where it was called king grain. It has small grains, a slightly “pepper” taste, when cooked it resembles brown caviar. | Highest (16%) and balanced protein content, including the amino acid lysine, which is not found in most grains |
| Barley | Known since the times of Ancient Egypt. The most unpretentious cereal - it grows both in Africa and in the Arctic Circle. Pearl barley, produced from barley, strictly speaking, is not a whole grain, since it does not contain full quantity bran, but that doesn't make her any less healthy product | It is distinguished by particularly beneficial dietary fiber, which helps reduce cholesterol levels even more than alimentary fiber |
| Buckwheat | From a botanical point of view, buckwheat is a “distant relative” of rhubarb and is not classified as a cereal, which does not detract from it nutritional value | The only grain crop that has high content antioxidant rutin, which improves circulation and prevents the risk of increased cholesterol levels and clogged blood vessels |
| Corn | Especially popular in Latin America. They use many varieties - not only yellow, but also white with large grains, and black. When combined with beans or beans, it provides a complete set of amino acids, which is often used in vegetarian diet | Contains the highest amount of antioxidants among grains and vegetables (twice as much as apples) |
| Farro (emmer) | An ancient variety of wheat, it was gradually replaced by durum wheat, but is still grown in Ethiopia. Pasta and semolina from this grain crop are characterized by high taste properties and appreciated by gourmets | |
| Kamut | Another ancient and forgotten variety of wheat. It has a buttery wheat taste, is cultivated in organic farms and is widely used in products healthy eating | Contains more protein and vitamin E than regular wheat |
| Millet (millet) | In many countries it is fed only to birds, but in India it is used as one of the staple foods. There are varieties with grains of white, yellow, gray and red colors | |
| Oats | Oat grains are almost never cleared of bran during processing, so all oat products are classified as whole grains. It is most popular in the form of flakes, which can be flattened grains, as is customary in Russia and other countries, as well as cut grains - the so-called Irish or Scottish oatmeal | Like barley, it contains dietary fiber (beta-glucan), which helps lower cholesterol levels. Contains the unique antioxidant avenantramide, which protects blood vessels |
| Quinoa | At home in South America cultivated by the Incas. From a botanical point of view, it is a “relative” of beets. Small round grains, reminiscent of sesame seeds, usually light in color, but also available in red, purple and black. Recently, they are increasingly used in healthy and organic nutrition, as they have wide culinary possibilities | Quinoa proteins contain a full range of essential amino acids |
| Rice | All white rice varieties are obtained by removing the bran and germ. Whole grain is only unrefined brown rice, which, however, can have a different color - black, red and many other colors are found. | One of the most easily digestible grains, which makes it a dietary product |
| Rye | Popular mainly in Russia and Northern Europe. It differs from other cereals in that it contains a large amount of dietary fiber not only in the bran, but also in the endosperm. That's why rye products usually have a short glycemic index | Dietary fiber from rye promotes faster satiety, which is important for weight control. |
| Sorghum | A grain crop with many uses and culinary possibilities that is not fully appreciated in all countries | Does not contain gluten, so it is especially valuable for people suffering from celiac disease (gluten intolerance) |
| Spelled (spelt) | An ancient variety of wheat, it produces a crop without pesticides or fertilizers and is cultivated as an organic product and ingredient. There is evidence that spelled is better tolerated by those who cannot tolerate wheat, but this has not yet been scientifically confirmed | Contains more protein than regular wheat |
| Teff | The tiny grains, a type of millet, are used in Africa, India and Australia. Has a sweetish taste and high culinary properties. There are varieties with red, white and brown colors. Consumed only as whole grains as the grains are too small to be processed industrially | High in iron and contains approximately 20 times more calcium |
| Triticale | A hybrid of durum wheat and rye, it has been cultivated only for the last forty years. Grown mainly in Europe, it produces a good harvest without the use of pesticides and fertilizers, therefore it is widely used in production organic products | Triticale proteins are slightly better absorbed than soy proteins, and much better than wheat proteins |
| Wheat | The most widespread and popular grain crop in the world. Due to its high gluten content, it is absolutely essential for the production of bread and baked goods. Durum varieties used for production pasta. Also used for the production of cereals and flakes | Durum varieties contain more proteins, but also more gluten |
| Wild rice | From a botanical point of view, rice is not rice - it is the seeds of an aquatic grass that has long been grown by Indians in the Great Lakes region. Most often used in a mixture with white and brown rice | Has twice the protein and dietary fiber content of regular rice, but contains less calcium and iron |
Why are whole grains so good?
Numerous studies have shown that eating whole grains reduces the risk of many chronic diseases.
According to Dr. Joanne Slavin of the University of Minnesota, who reviewed the scientific literature on whole grains in the diet, eating them on a regular basis reduces the risk of a heart attack by 30-36%, cardiovascular diseases- by 25-28%, type 2 diabetes - by 21-30%, and also makes it much easier to control weight.
Whole grain products contain up to 85% carbohydrates, with up to one quarter of them being dietary fiber, up to 7% fats, of which only 10% are saturated (they do not contain cholesterol), and up to 17% proteins, which in some grains they are complete and balanced (contain essential amino acids).
However, do not forget that grains are not the most low calorie product, their energy value on average is 360-390 kcal/100 g of dry product, so whole grains are useful not in addition to refined grain products, but instead of them.
And since these products are still carbohydrates, do not forget that such nutrition must be balanced in time with physical activity.
Grain PR
The Americans took the matter seriously. The first step was to create a Council for whole grains(Whole Grains Council), and then included whole grains as one of the hottest trends in the official dietary guidelines published in early 2005, which prescribed daily use about 90 g in terms of dry whole grain products. The book of the same name, The Whole Grain Diet Miracle, written by family doctor Darwin Deen and nutritionist Lisa Hark tried to teach Americans to use whole grains in their daily diet.
As a result, sales of whole grain foods, mainly pasta and bread, increased by 18-20%, but surveys showed that only 3% of Americans follow dietary recommendations by the quantity and frequency of consumption of these products.
In connection with this, in the summer of 2006, an action was launched with the code name “whole grains”, which is planned to be implemented through the joint efforts of nutrition specialists, food quality and safety inspectors, marketers and representatives of the food industry.
Top managers understood perfectly well that the matter is not only in the cost of products made from whole grains, but mainly in the fact that Americans will definitely not cook porridge, no matter how much you persuade them or tell them about it wonderful benefit. Therefore, within the framework of national standards (get everything chewed and with detailed instructions) it is planned to offer something like special menu from whole grains, which will include ready meals instant cooking with the mottos “eat straight from the bag”, “heat and eat” and “prepare quickly”.
So food industry plans to help the population integrate healthy products into the usual Yankee lifestyle. And to make it easier for consumers to navigate the abundance of products in supermarkets, they introduced a special sign depicting an ear of corn.
This label has already been awarded to 600 food products that actually contain whole grains or whole grain flour.
"Wonder grains" are also included in the list of products that combine health benefits and exotic taste.
According to the Center for Culinary Development, which includes 80 of the most renowned and accomplished chefs in the United States, this is what consumers are most interested in right now. This group of experts is known for making the most accurate and reliable predictions about which trends will find favor with the masses and gain mainstream status, and therefore which products will appear in both convenience stores and fast food chains.
“High” culinary specialists predict a great future not only for familiar grain crops, but also for exotic ones.
Leading this list are quinoa, rich in proteins, iron and vitamins, and amaranth, which is predicted to have a great future in the nutrition of children and people with high blood pressure. physical exercise, and Peruvian choclo corn, which comes in 55 varieties of every possible color.
“High” culinary specialists also believe that the trend of growing interest in food products produced not at large food enterprises, but almost by hand, is favorable for the introduction of whole grains - for example, bread from small bakeries, where it is baked in the old fashioned way, using traditional recipes and exclusively natural ingredients.
Are they good for everyone?
Whole grains themselves are certainly good for everyone. But not everything is for everyone.
Firstly, cereals are a fairly common allergen, and not only their pollen, but also their proteins cause a reaction. In this regard, whole grains have no advantage over refined grains. However, this does not mean that allergy sufferers should stay away from healthy products- among grains there are also crops that do not belong to the cereal family - buckwheat, quinoa and wild rice.
Secondly, recently the disease celiac disease, which is expressed in intolerance to gluten, a wheat protein, has been spreading quite quickly. Celiac disease should not be confused with an allergy, as it is a disease of the small intestine where the villi atrophy under the influence of gluten, leading to a range of severe symptoms. In the United States alone, approximately 3 million people suffer from celiac disease, representing slightly less than 1% of the population. At the same time, 97% of patients do not have an established diagnosis and, accordingly, do not take any measures to maintain a gluten-free diet, the only means of combating celiac disease. And according to some forecasts, the incidence of celiac disease will increase - up to a tenfold increase in the number of patients. For this category of the population, only gluten-free grain crops are relevant.
In the United States, the development of documents that will regulate the quality and safety of gluten-free products has begun, and this work is planned to be completed by 2008, although even then information about the gluten content or its absence will be included on the label. food products will be a purely voluntary matter.
Currently, the bulk of gluten-free products are sold in the United States through health and natural food store chains such as General Nutritional Center, Whole Foods, and Wild Oats. About 20% of sales are made through specialist websites and catalogues, while supermarkets account for about 14% of sales.
The main group of consumers, of course, remains patients with celiac disease, but very often the family of the patient switches to gluten-free products. This is not only more practical, but also useful for prevention purposes - it has already been established that celiac disease is a hereditary disease,
and direct relatives may suffer from the same disease, even if this is not confirmed by the diagnosis.
This group of consumers is joined by a group of suspicious people who, having heard about a fairly new disease, assume that they also have symptoms of gluten intolerance. Also, those who were previously faithful to organic and natural products have also recently switched to gluten-free products. These are mainly consumers belonging to the white race, with a fairly high educational qualification and in terms of income belonging to the middle and upper class. Their gluten-free preferences are due to the fact that they assume that such an allergen, even if it does not cause celiac disease, may be responsible for a number of other ailments.
Some consumers are switching to gluten-free products to prevent the health of their children, including those yet to be planned.
However, gluten-free products are quite expensive, and not everyone can afford them. It is this factor that prevents many patients from strictly following a diet. Although, of course, a gluten-free diet can be followed without these special products. True, this is more labor-intensive, since you have to prepare everything yourself, and less varied - the diet in this case is limited only natural products, which are gluten-free in nature.
Interestingly, the majority of diagnosed patients are educated, wealthy, and have access to high-level medical care.
Celiac disease is predominantly common in North American and European populations, where wheat, rye and oats can be classified as staple foods. The disease is practically not found among the Chinese, Japanese, Africans and representatives of Latin America, where wheat is eaten very rarely.
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