How Gluten-Free Pasta Can Help People With Digestive Sensitivities
A lot of people are turning to organic diets because they have become aware of its health benefits. That is why even the regular pasta can be an issue for some people with food sensitivities. So, they would prefer organic gluten free pasta to suit their dietary needs, health goals, and personal preferences.
Why Choose Gluten-Free or Organic Pasta
Regular pasta contains gluten that can cause serious health issues for people with celiac disease or gluten intolerance. So, if you also have an issue with regular pasta, you should consider gluten-free pasta instead. A gluten-free pasta ensures safety while offering similar textures and flavours.
Moreover, this type of pasta is made from nutrient-dense ingredients, such as chickpeas, lentils, or quinoa. As a result, it offers a higher protein and fibre content in comparison to regular wheat pasta. At the same time, it is also made from grains grown without synthetic pesticides or herbicides. So, it supports cleaner eating and reduces your exposure to harmful substances.
In addition, gluten-free pasta or organic pasta can provide easier digestion. That is because they do not contain additives, making them gentler on the digestive system. Organic gluten free pasta also provides less bloating or discomfort for people who have sensitive stomachs.
What Are Components of Gluten?
There is a group of proteins that you may find in certain grains like barley, rye, and wheat called gluten. This functions as a binding agent that gives dough its elasticity and helps baked goods maintain their shape. So, there are two main proteins found in gluten, namely gliadin and glutenin. Gliadin helps doughs rise, while glutenin enables doughs to become elastic and strong.
There are a few foods that have gluten, which include bread, cereals, pasta, pastries, and processed items like soups or sauces where gluten is used as a thickener.
Why Is Gluten Harmful to Some People?
If you have celiac disease, you may not be advised to eat regular pasta. This autoimmune disorder will be triggered once you consume gluten. It actually stimulates the immune system to attack the small intestine lining that will lead to inflammation and have issues with nutrient absorption. Thus, you will experience abdominal pain, bloating, diarrhoea, fatigue, nutrient deficiencies, and weight loss.
Even if you don’t have celiac disease, you may still experience gluten-related symptoms or wheat allergy if you are really sensitive. So, you will experience bloating, fatigue, headaches, and joint pain. The same thing will happen if you have a wheat allergy. You will also have an allergic reaction to protein in wheat, including gluten at some point. Thus, you will have difficulty breathing or anaphylaxis in severe cases.
Those with digestive sensitivities will also cause the digestive system to become allergic to gluten. This will lead to discomfort to the digestive system that leads to bloating or gastric problems. In rare cases, patients with neurological conditions may be sensitive to gluten exposure. As a result, they will have issues with balance, coordination, and muscle control.
But most people may not find gluten to be harmful. In fact, if you don’t have celiac disease or wheat allergy, you can benefit from gluten because they are rich in fibre, minerals, and vitamins.