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Gluten was declared almost a plague of the XXI century. Gluten-free products devote entire supermarket shelves and sections of the menu of restaurants. Although essentially gluten – this is just a general concept, which designate specific proteins of cereal plants, such as barley, oats, rye and wheat. Also known as “gluten” – it is this protein complex that gives “strength” to the flour, makes the bread fluffy and allows the dough to rise and keep its shape. Sad but true: according to WHO, the number of people who are allergic to gluten in Europe has increased by almost 7% in the last 10 years alone, this percentage is especially high in children. The surge in popularity of the gluten-free diet is further fueled by the fact that the rejection of baking and cakes contributes to harmony. However, if you are not allergic to this type of vegetable protein, doctors do not advise to exclude cereals from the diet completely. After all, in addition to gluten, cereals include the entire set of elements necessary for the normal functioning of the body’s systems: vitamins, enzymes, fats, carbohydrates, proteins. Of course, eating sweet muffin is unlikely to benefit you, but cereal toast with avocado for breakfast is definitely not a disaster.