Many people with digestive problems or weak digestion avoid Gluten – for good reasons. It is a glue protein found in wheat and spelt. It is difficult to digest because the protein structure is very complex. Consuming glue proteins can cause bloating and abdominal pain as well as obesity and rheumatic diseases if not digested properly.<\/p>\n\n\n\n
Wheat naturally contains about 15 percent gluten, spelled a little more. This makes the ears of corn resistant to wind and weather. In order to achieve better harvests, however, wheat has been genetically modified in recent decades. It now contains more than 60 percent gluten. This is why wheat products are particularly difficult to digest. This also applies to the old wheat varieties Kamut and Emmer. However, the complete renunciation of wheat and gluten is not a solution for indigestion either.<\/p>\n\n\n\n
GRAIN-FREE UNTIL YOUR DIGESTION FIRE IS STRONG AGAIN<\/strong><\/p>\n\n\n\n Gluten isn’t the only gluten protein. Wheat also contains gliadin. It can cause inflammation and allergies if not digested properly. Rye contains secalinin, oat avenin and barley hordenin, which are also highly bred with high glue protein content.<\/p>\n\n\n\n If you suffer from indigestion, I recommend that you avoid grains completely and use pseudo grains such as quinoa, millet, teff, amaranth, buckwheat and lupine. You can bake or cook them together with seeds and kernels. This combination turns them to absolute superfoods.<\/p>\n\n\n\n