Gluten, do you really understand? Really let you know gluten at a glance. All kinds of cereals may be allergic to gluten, but the proportion of East and West people is different. Whether you are allergic to gluten depends on your genes and the frequency of intake. Photo: Mr. dreamstime is a 40-year-old office worker. I remember when he came to the clinic, he was suffering from irritable bowel syndrome and often had constipation and diarrhea. However, his height is 17 1 cm and his weight is 79 kg. Of course, his fat figure also made him unable to eat. But after I helped him to detect acute and chronic food allergens, I found that he was allergic to milk, wheat, kiwi fruit and shrimp because the specific antibody IgE increased, and the chronic food allergen detection found that the wheat specific antibody IgG4 was too high. After communicating with him, I implemented the allergic food rotation method, that is, strictly excluded allergic food from the diet, and supplemented it with special supplements to detoxify and repair intestinal leakage. Results When I came back one month later, my symptoms of intestinal discomfort improved by 80% and I lost 4 kilograms. He called it magic. After three months of food rotation, his weight has dropped to 765,438+0 kg, which not only makes him look good, but also greatly improves his mood and physical strength. Teacher Zhang even told me that he did the same amount of exercise as before, jogging three times a week, but even lost weight after eliminating allergic food and cooperating with my functional detoxification meal replacement. In order to completely improve his intestinal dryness, he is not sensitive to a little dairy products and bread, dessert, steamed bread and pasta containing wheat bran. He also secretly told me in a return visit that even * * * was promoted and his wife was quite satisfied with her sex life.

Is allergic food really a weight loss killer?

Speaking of allergens, we will test acute and chronic allergens. I found in the inspection database of Taiwan Province Province that milk, protein, wheat and kiwifruit are the most allergic foods. In foreign countries, they pay most attention to gluten. According to statistics, about 30% westerners are allergic to gluten, and they will have serious symptoms such as diarrhea, enteritis, joint pain, headache and muscle inflammation. Wheat bran consists of gluten and gliadin. If readers go to the United States and other countries to see if gluten is everywhere. David Perlmutter, a famous American neurotrophist, mentioned in his best-selling book Gluten-free Diet Keep You from Getting Sick that gluten can cause inflammatory damage to the brain, which can cause diseases such as Alzheimer's disease, Alzheimer's disease, obesity and arthritis. The inference may be that this allergic gluten will cause intestinal leakage, which will lead to a series of inflammation and immune system battles in the body.

In fact, all kinds of cereals have their own special gliadin, which is gluten. All kinds of cereals may be allergic to gluten, but the proportion of East and West people is different. Whether you are allergic to gluten depends on your genes and the frequency of intake.

What are the gluten in common grains?

Wheat: Its gluten is gluten and gluten, accounting for 69%. Wheat bran is a highly sensitized protein, and its content is quite high. Coupled with the genetic susceptibility of westerners, wheat bran has become a hot topic in western countries. Rye: Its gluten is secanin, accounting for 30-50%. Oasts: gluten is avenin, accounting for 65,438+06%. Oats can lower cholesterol, but I have also met patients who are allergic to oats. Barley: Gluten is mainly barley gliadin, accounting for 46-52%. Xiaomi: Panjin is the main gluten, accounting for 40%. Corn: Gluten is zien, about 55%. Originally, corn gluten was not allergic, but after a large number of genetic modification, more and more people were allergic to corn. Soegum: Gluten is sorghum gliadin, accounting for 52%. Rice: oryzenin is its gluten, accounting for only 5%. Basically, eating brown rice is a very good healthy eating habit. However, I met a upstart who is allergic to rice gluten, and his skin itches when he eats brown rice. A Chinese doctor said it was a detoxification reaction and suggested that he continue to eat. I told him to stop eating brown rice at once and eat white rice instead. As a result, his skin is no longer allergic.