What is Gluten?
Gluten is the name of a family of proteins found in grains such as wheat, barley, and rye. Among gluten-containing grains, wheat is the most widely consumed. The most important of the gluten group are glutenin and gliadin proteins. This group of proteins is found together with starch in the endosperm part of the seed part of the grains. Gliadin is the main protein responsible for most of the negative health effects of this protein group. When flour and water mix, gluten proteins form a sticky, gum-like pattern. It is this sticky feature of gluten that gives bread and similar floury foods flexibility and a reticulated structure when cooked. In addition, it is gluten that provides a consistency that satisfies the chewing pleasure in the mouth while eating these foods. Most people can tolerate gluten. But in some people, gluten can cause serious problems. These are conditions such as celiac disease, gluten sensitivity/intolerance, wheat allergy.
Celiac Disease
Celiac disease is an important disease from the group of autoimmune diseases. It affects approximately 0.5-1.5% of the society (with variation from race to race). Because it is an autoimmune disorder, in celiac disease, the body acts as a foreign invader against gluten and develops defense cells. While these immune cells attack gluten, they attack the lining of the intestinal tract and begin to damage their own digestive system cells. Then, as the structures of the digestive system begin to be damaged, absorption and digestive ability deteriorate over time. With the progression of the disease, many complaints may arise, from the lack of macro/micronutrients to the digestive system problems such as constant diarrhea, from skin problems to mental problems such as anxiety. In short, celiac disease is a disease that causes significant damage to the body if left untreated.
Non-Celiac Gluten Sensitivity
It is a group of disorders that have emerged with the research of celiac disease. It is seen that people in this group of diseases do not have serious reactions like celiac patients, but they are sensitive to gluten and their bodies react. With these studies, a new group emerges: non-celiac gluten sensitivity. Symptoms progress in parallel with celiac disease. The only difference can be defined as the fact that these complaints do not progress and that the gluten intake decreases rapidly and the body relaxes. In individuals with wheat allergy, the immune system overreacts to the protein components of wheat. The healing process requires a strict adherence to a wheat and wheat product-free diet (including gluten-free wheat starch). The results of a study in approximately 400 people with suspected gluten sensitivity showed that 26 of these people had celiac disease and 2 had a wheat allergy; 27 showed that their complaints improved with a gluten-free diet. This means that only 55 (14.5%) of 400 people who are considered gluten intolerant have a gluten-related problem.
Does gluten harm those who are not gluten intolerant?
Although gluten consumption for individuals without gluten sensitivity seems to be not harmful in the light of the researches done so far, the point we need to know is whether we are considered healthy in terms of gluten consumption. It is very difficult for us to know this on our own. But if you are not a celiac patient and do not follow a special diet, you can ask yourself the following questions, since you have been in contact with gluten since the beginning of your life: 'Do I feel uncomfortable and sick when I eat gluten-containing foods?' or 'Do I have a specific digestive problem related only to gluten-containing foods?' If your answer to all of these questions is 'absolutely no', your continued gluten intake may be under your control. Because it can be accepted as if there is no problem in consuming gluten. But if you have any doubts about your answers to these questions or if someone's answer is yes, you can try a gluten-free diet for 1 or 2 weeks. If there is an improvement in your complaints, you can consult your dietitian to evaluate the gluten-free diet again. If there is no change in your complaints, you can evaluate the possibility of sensitivity to a different food or the suspicion of another underlying disease. However, it should not be forgotten that; In autoimmune diseases, removing gluten from the diet or minimizing gluten-containing food consumption will relieve the immune and functional system in any way. In the first place, this may be the right step. In addition, it would be more accurate to try a "complete elimination diet" with your dietitian in order to detect other usual suspicious foods and to have the necessary clinical tests done with the guidance of your doctor, in order not to waste time in serious sensitivities.
Your gluten-free lifestyle will be 'complete' with Rolla Gluten-Free
The transition to a gluten-free lifestyle may seem scary at first, especially for Turkish tastes. The more lifestyle changes are away from restrictions and compulsions, and the closer they are to pleasure and taste, the easier it will be to adopt. Choosing or obliging to eat gluten-free can also be frustrating, considering that it comes with giving up and restricting great pastries, popular street food and desserts. But fortunately, it doesn't have to be that way anymore. We can say that Rolla Gluten-Free, who has celiac in the family, came out of experiencing these problems directly. Rolla Gluten-Free is Turkey's first premium quality and taste-oriented Gluten-Free Bakery & Restaurant with the widest menu. In the Rolla Gluten-Free production area, which serves with an artisanal approach by combining gastronomy and R&D passions, only gluten-free products are produced with original recipes and special production techniques and are served in the restaurant section. In addition to popular street delicacies such as great burgers, hotdogs, pizzas, croissants, donuts, bagels, indispensable Turkish delicacies such as Turkish street bagels, lahmacun, meatballs, bread and pita are also offered completely gluten-free and suitable for celiacs. Rolla Gluten-Free products can be obtained from the restaurant / store section, as well as from many exclusive stores with online platforms.
Rolla Gluten-Free's main mission: Adding value to your quality of life
Rolla Gluten-Free has made it its mission to add value to the quality of life of individuals with special nutritional needs, especially those with celiac disease, and even those with whom they socialize, by combining health and taste. Everything at Rolla is gluten-free, yes, but this is not scary for individuals who come together at the same table and do not have a gluten-free diet. Gluten-free versions of the most popular street foods and desserts are so close to gluten-free flavor and texture that “it can't be gluten-free!” We are very happy to receive your comments. As Rolla Gluten-Free, our future goal is to walk towards becoming a world-class 'innovative all-inclusive nutrition' brand that embraces celiac and gluten intolerant individuals and people with other special nutritional needs without sacrificing health and high-level taste.
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