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Gliatin and Nutritious
problems
Gliatin is the
common name of stored Protein in
some seeds like: (Wheat, barley, oat
and gawedar).
These Proteins have
special names as follows:
-
In the Wheat is
called Gliadin.
-
In the Barley is
called Horden.
-
In the Oats is
called Avenin.
-
In the Gawedar is
called Secalin.
These Proteins provide
these Seeds with stickiness, dilation
and puff characteristics.
These Proteins cause poison effect to
those who are suffering of Celiac
disease expect the Proteins that stored
in Corn and Rise are not containing
poison components and not affect the
patients those who are suffering of
Celiac disease.
What is the Celiac Disease?
It means intestines allergy to
Gliatin
resulting of congenital disorder.
This Disease causes inability to absorb
the feeding components as a result of
infection and damage of intestinal
endothelium.
Gliatin components lead to the damage of
the mucous fine surface that covers the
small intestine and the result is
indigestion.
The symptoms of this disease are:
Nutrition Recommendations:
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To take food free from Gliatin like
rise, corn, honey, fruits (Bananas,
carrot, apples, potatoes).
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To reduce taking the fatty food.
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To take all kind of meats, fishes,
chickens, beans, lentil and soybeans.
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To reduce taking food rich with
fibers.
Author:
Mariam Hammad
Nutrition Specialist
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