Role of Cereals in Nutrition
Grain group; bread, rice, pasta, noodles, couscous, bulgur, oats, barley and breakfast cereals. These foods are made from cereals such as wheat, oats, rice, rye, barley and corn. Cereals have an important place in human nutrition especially in our country. Grain consumption is mainly in the form of flour. Flour is understood primarily as wheat flour, other flour is referred to by the name of the grain from which they are obtained.
Bulgur made from wheat is widely used in our country and can be preferred instead of rice. Bulgur does not lose much of its nutritional value during processing and is a good grain source. Starch extracted from cereals is a source of pure carbohydrates and is poor in vitamins, minerals and protein.
Pasta, noodle and noodles made from white flour have low vitamin mineral values.
Bread is the most consumed cereal products in our country. Yeast bread, which is one of the bread varieties, has higher nutritional values because some minerals (zinc, copper, iron) contained in it are easier to absorb. For this reason, unleavened yufka, bread types such as baslama should not be preferred.
When consuming bread, whole-grain flours or mixed whole-grain flours made by fermentation should be preferred. The nutritional and health-protecting value of such breads is greater than that made from white flour.
Grain grain; shell, germ and endosperm. The term whole grain refers to these three components in the grain. Whole grains are the source of nutrients such as iron, magnesium, selenium, B vitamins and dietary fiber. Whole grain consumption is known to be associated with low body weight, which can reduce the risk of cardiovascular disease, some cancers, and the frequency of type II diabetes. The selection of whole grains with high dietary fiber has additional health benefits.
IMPORTANCE OF BREAD AND GRAIN CONSUMPTION
Grain and cereal products contain vitamins, minerals, carbohydrates (starch, pulp) and other nutrients and are important health foods and their carbohydrate content is high. Therefore, cereals are the main energy source of the body.
Nervous, digestive system and skin health and diseases are important roles in the formation of resistance. Cereals have low protein quality but contain some amount.
Protein quality can be improved if they are consumed together with legumes or foods such as meat, milk, eggs. Some oil in cereal grains is a source of vitamin E. Cereals are rich in group B vitamins other than vitamin B 12 , especially good sources of vitamin B1 (thiamine). These vitamins are mostly found in the husks and extracts of germ grains. Whole grains provide more dietary fiber, vitamins and minerals than refined grains.
A study of adolescents in the United States found that although whole grain consumption reduces the risk of chronic disease, adolescents' consumption of cereals is lower than recommended. With the intervention studies, consumption has been increased in groups with high socio-economic status and other intervention and policy studies have been proposed to address issues related to overcoming barriers to full grain consumption among individuals with low socio-economic status.
In addition, the American Nutrition Guide, one of the country's national nutrition guidelines, says that half of the cereals consumed should be whole grains. Nutrition is located in Turkey grains and whole-grain consumption in healthy dinner plates in the Guide is recommended.
Therefore, healthy individuals who do not have wheat allergy or gluten enteropathy (celiac disease) do not need to remove wheat and their products such as bread from their diet. Even for the purpose of slimming, healthy people have a habit of eating gluten-free, prevents the increase in the number of beneficial bacteria in the intestines, leading to the development of diseases of the digestive system.
WHEAT ALLERGY
Wheat allergy is an allergic reaction to foods containing wheat. Allergic reactions may result from eating wheat, but in some cases may also be caused by breathing wheat flour.
Avoiding wheat is the primary treatment of wheat allergy , but wheat products are found in many foods that you might not suspect, such as soy sauce, ice cream and hot dogs, so you need to be careful.
Wheat allergy is sometimes confused with celiac disease, but the two are different. Wheat allergy occurs when your body produces antibodies to proteins contained in wheat. Celiac disease is an abnormal immune system reaction to a particular protein - (gluten) in wheat.
symptoms
A child or adult with wheat allergy is likely to develop signs and symptoms within minutes or hours after eating something containing wheat. Wheat allergy symptoms include:
Swelling, itching or irritation of the mouth or throat
Hives, itchy redness or swelling of the skin
Nasal congestion
Headache
Respiratory difficulty
Cramps, nausea or vomiting
Diarrhea
Anaphylaxis
Causes
If you are allergic to wheat, exposure to wheat protein prepares your immune system for an allergic reaction. You may be allergic to any of the four wheat proteins, such as albumin, globulin, gliadine, and gluten.
Sources of Wheat Proteins
Some sources of wheat protein, such as bread, are obvious, but all wheat proteins - and especially gluten - can be found in most prepared foods and even in some cosmetic products, bath products, and play doughs. Foods that may contain wheat proteins:
Bread and crumbs
Cakes and Cakes
Cookie
Breakfast cereals
Macaroni
kuskus
Semolina
Cracker
Hydrolysed vegetable protein
Soy Sauce
Meat products such as hot dogs or cold meat
Dairy products like ice cream
Natural Flavors
Gelatinized starch
Modified food starch
GLUTEN ENTEROPATHY (CELIAC DISEASE)
Celiac disease is a chronic immune-mediated small intestinal enteropathy caused by gluten exposure in individuals with genetic predisposition.
Although celiac disease mainly affects the small intestine, the range of clinical features is very broad with both intestinal and extraintestinal symptoms. It can be seen in all age groups, in all races and in both sexes.
What is the treatment of celiac disease?
The only treatment for celiac disease is a strict diet free of gluten in wheat, barley and rye oats for a lifetime. A properly planned gluten-free diet can prevent energy and nutrient deficiencies and imbalances.
Complete removal of gluten-containing grains from the diet is difficult for most patients. Instead of wheat flour, foods prepared with corn, rice, lentil and soy flour can be used according to the accessibility conditions of the families. It is important to pay attention to all stages of food from field to commercial product. Wheat, oats, barley and rye ears should not be mixed between these products in the field. Celiac patients do not consume wheat, barley, rye, oat foods, and they should pay attention to the contents of ready-to-eat foods sold in supermarkets.
Apart from natural gluten-free, a food that is defined as gluten-free is not literally gluten-free. In other words, a life with zero gluten is impossible. In 1998, WHO (World Health Organization) and FAO (Food and Agriculture Organization) declared food containing less than 200 mg of gluten per kilogram of gluten-free food. In 2007, however, this limit was drawn to 20 milligrams. Today, foods that do not contain more than 20 mg of gluten per kilogram are accepted as gluten-free food. The value accepted in 2007 is also used in gluten-free product notification applications in our country.
Gluten-free diet should be applied very strictly. Even a very low amount of gluten causes clinical symptoms to continue. The nutrients in the gluten-free diet should be well known to celiac patients and their relatives.
Gluten can be found in some foods such as vinegar, chocolate, pudding, chewing gum, ketchup, mayonnaise and ice cream. Before using these, you must obtain information about the product. Salted and dried nuts should not be consumed because they are adhered with gluten. However, gluten-free varieties and gluten-free nuts are free.
What is also considered in the gluten-free diet?
Importance should be given to natural foods. (Milk-meat-fish-egg-rice-corn-potato-vegetables-legumes)
Careful choices should be made when eating outside the school.
Wheat flour mixed corn flour, rice flour should be paid attention.
Care should be taken in the consumption of unlabeled food.
Medicines, cosmetics, shampoos, creams and so on. should be used with caution in terms of gluten content.
During the cooking and preparation stage, safe foods should not be contaminated with gluten-free foods.
10Axx
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