{"id":73011,"date":"2022-01-07T09:13:18","date_gmt":"2022-01-07T07:13:18","guid":{"rendered":"https:\/\/shawellness.com\/shamagazine\/por-que-cada-vez-hay-mas-personas-intolerantes-al-gluten\/"},"modified":"2022-11-09T20:37:50","modified_gmt":"2022-11-09T18:37:50","slug":"por-que-cada-vez-hay-mas-personas-intolerantes-al-gluten","status":"publish","type":"post","link":"https:\/\/shawellness.com\/shamagazine\/es\/por-que-cada-vez-hay-mas-personas-intolerantes-al-gluten\/","title":{"rendered":"\u00bfPor qu\u00e9 cada vez hay m\u00e1s personas intolerantes al gluten?"},"content":{"rendered":"<h6><span data-contrast=\"none\">El consumo habitual de alimentos ultraprocesados es una de las causas principales del aumento de la incidencia de la celiaqu\u00eda<\/span><span data-ccp-props=\"{}\"> <\/span><\/h6>\n<p><span data-contrast=\"none\">Los <\/span><b><span data-contrast=\"none\">cereales integrales<\/span><\/b><span data-contrast=\"none\"> son un alimento b\u00e1sico en cualquier dieta sana y equilibrada. Tienen un alto contenido en fibra, vitaminas del grupo B, minerales, como el magnesio, el hierro o el potasio, e hidratos de carbono complejos, como el almid\u00f3n, por lo que son una <\/span><b><span data-contrast=\"none\">gran fuente de energ\u00eda.<\/span><\/b><span data-contrast=\"none\"> El problema es que algunos, <\/span><span data-contrast=\"auto\">como el trigo, la cebada, el centeno, algunas variedades de avena, el triticale o la espelta, contienen gluten. <\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><span data-contrast=\"auto\">La celiaqu\u00eda es una enfermedad autoinmune que afecta al <\/span><b><span data-contrast=\"auto\">sistema digestivo<\/span><\/b><span data-contrast=\"auto\"> y que se caracteriza por una inflamaci\u00f3n cr\u00f3nica del intestino delgado. Presenta una sintomatolog\u00eda muy diversa, como dolor abdominal, v\u00f3mitos, diarrea o eccemas y puede llegar a afectar a la <\/span><b><span data-contrast=\"auto\">correcta absorci\u00f3n de nutrientes<\/span><\/b><span data-contrast=\"auto\">, provocando anemia. Como nos comenta Marina Domene, nutricionista de SHA, \u201cla alta incidencia de la intolerancia al gluten que estamos viendo en la actualidad puede deberse a una disfuncionalidad a nivel digestivo, como un sobrecrecimiento bacteriano o un <\/span><b><span data-contrast=\"auto\">desequilibrio en algunas bacterias intestinales<\/span><\/b><span data-contrast=\"auto\">. Pero la causa principal la encontramos en la comida ultraprocesada que, por desgracia, se est\u00e1 convirtiendo en la dieta habitual de cada vez m\u00e1s personas. Y es que estos alimentos est\u00e1n elaborados con cereales, harinas y carbohidratos refinados, grasas hidrogenadas y un exceso de az\u00facar, cuya combinaci\u00f3n puede estar detr\u00e1s del <\/span><b><span data-contrast=\"auto\">aumento de la intolerancia al gluten<\/span><\/b><span data-contrast=\"auto\">\u201d. <\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><span data-contrast=\"auto\">Si eres cel\u00edaco o tienes intolerancia al gluten, Marina recomienda consumir \u201calimentos frescos y naturales, como las verduras, las legumbres, el pescado y, por supuesto, los <\/span><b><span data-contrast=\"auto\">cereales sin gluten<\/span><\/b><span data-contrast=\"auto\">, como la quinoa, el trigo sarraceno (que en realidad no es trigo), el amaranto, el mijo o el arroz. Adem\u00e1s, debes evitar no solo aquellos alimentos con gluten sino cualquier procesado. Por ejemplo, las galletas sin gluten no contienen gluten, pero s\u00ed harinas refinadas, az\u00facares o grasas que no son beneficiosas para la salud. Es muy revelador que, en la generaci\u00f3n de nuestros abuelos, que se alimentaban principalmente de <\/span><b><span data-contrast=\"auto\">productos frescos<\/span><\/b><span data-contrast=\"auto\">, pr\u00e1cticamente no hab\u00eda casos de intolerancia al gluten y eso que consum\u00edan una gran cantidad de pan. Porque, aunque fuese un pan blanco de harina de trigo y no fuese integral, era un alimento que no estaba procesado, sino que proven\u00eda de la <\/span><b><span data-contrast=\"auto\">fermentaci\u00f3n de masa madre<\/span><\/b><span data-contrast=\"auto\">. En cambio, hoy en d\u00eda, los panes industriales, como el de molde, contienen levaduras qu\u00edmicas, harinas cada vez m\u00e1s refinadas y se elaboran con trigo que ha sido modificado para que crezca m\u00e1s r\u00e1pido y sea m\u00e1s resistente a plagas e insecticidas. Y, al final, todo esto acaba por afectar a nuestro<\/span><b><span data-contrast=\"auto\"> organismo<\/span><\/b><span data-contrast=\"auto\">, que no est\u00e1 preparado para asimilar estos nutrientes modificados\u201d.<\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><span data-contrast=\"none\">En SHA sabemos que el aumento de los casos de intolerancia al gluten no es una moda pasajera, sino una realidad, por eso, desde la temporada pasada, se ha eliminado el gluten de la dieta Kushi. Pero, antes de hacer cambios en la alimentaci\u00f3n y prescindir de algunos cereales, lo primero es contar con un <\/span><b><span data-contrast=\"none\">diagn\u00f3stico<\/span><\/b><span data-contrast=\"none\"> que confirme la celiaqu\u00eda. Marina nos explica las tres pruebas b\u00e1sicas: \u201cuna anal\u00edtica de sangre, donde estudiamos <\/span><span data-contrast=\"auto\">determinados anticuerpos e inmunoglobulinas, como las tipo A o G; un <\/span><b><span data-contrast=\"auto\">estudio gen\u00e9tico<\/span><\/b><span data-contrast=\"auto\">, porque la intolerancia al gluten es una enfermedad con un patr\u00f3n gen\u00e9tico, y una <\/span><b><span data-contrast=\"auto\">biopsia intestinal<\/span><\/b><span data-contrast=\"auto\">, para conocer el grado de atrofia que las vellosidades intestinales\u201d. <\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<p><span data-contrast=\"auto\">Por \u00faltimo, te invitamos a preparar y a disfrutar en casa de esta <\/span><b><span data-contrast=\"auto\">receta saludable<\/span><\/b><span data-contrast=\"auto\">, nutritiva, equilibrada y, por supuesto, sin gluten de pastel de mijo con calabaza, albaricoques secos y aroma de naranja. ver <strong><a href=\"https:\/\/shawellness.com\/shamagazine\/es\/shamagazine\/receta-para-celiacos\/\">aqu\u00ed <\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El consumo habitual de alimentos ultraprocesados es una de las causas principales del aumento de la incidencia de la celiaqu\u00eda Los cereales integrales son un alimento b\u00e1sico en cualquier dieta sana y equilibrada. Tienen un alto contenido en fibra, vitaminas del grupo B, minerales, como el magnesio, el hierro o el potasio, e hidratos de [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":76035,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[1413,1425],"tags":[],"class_list":["post-73011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutricion-saludable","category-stayhealthywithsha-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Por qu\u00e9 crecen los casos de celiaqu\u00eda, SHA Magazine<\/title>\n<meta name=\"description\" content=\"El consumo habitual de alimentos procesados es una de las razones por las que el n\u00famero de personas celiacas o con 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