Gluten is a sticky protein that sticks to the intestinal walls and can cause inflammation, impairing the gut's ability to absorb nutrients. A lot of gluten has a harmful effect, especially on the chronically ill. The problem exists in many people, not only in celiac patients, who cannot digest gluten. Gluten-free or low-gluten flours are expensive but recommended for those who like grain-derived foods. Of course, there are many starchy gluten-free foods.
- Gluten is a protein in many grains that gives pastries a crunchy taste. However, gluten has a sticky property that causes it to stick to the intestinal walls, exacerbates inflammation, and causes the gut to lose its ability to absorb nutrients.
- Artificial yeast, an industrial product (as opposed to natural sourdough, a combination of natural probiotic bacteria), causes an imbalance in the intestinal flora.
- Free sugar – nourishes the pathogens always present in the digestive system, immediately burdening the immune system.
The combination of sugar, gluten-rich flour, and artificial yeast, especially in cakes, is destructive. But even separately, one should avoid processed foods, sugars, and gluten-rich flour. Natural substitutes exist in abundance.
Link: The holistic principle and balancing gut flora are essential.
