Wheat, rice, corn, oats… Cereals are the basis of the most common products in our diet such as bread and pasta. But by dint of being refined or ultra-processed, do grains make us sick?
- What about breakfast cereals ? 2 out of 3 households consume it: muesli, oatmeal, corn flakes or puffed rice… there is something for everyone. Often too sweet and not very satiating, these ultra-processed cereals no longer have much to do with the original grains. False foods that represent a real threat to health.
- What about quick-cooking cereals? On supermarket shelves, express rice and quick-cooking pasta are gaining ground. But these foods can very quickly tip the scales in the wrong direction. Because as soon as the cooking time is exceeded, these foods are transformed into rapid sugars.
- What is gluten hiding? It is gluten that allows the bread dough to rise and gives the crumb its soft, honeycomb texture. But gluten also has a dark side that might have made it less digestible than before. In the supermarket shelves, manufacturers have understood that this new phobia is selling. Has eating gluten-free products become the new panacea?
“Cereals : who rolls us in the flour?“will be the theme of the new program Enquête de santé, presented by Marina Carrère d’Encausse, this Tuesday May 4 at 8:50 pm on France 5. After the broadcast of a documentary directed by Clémence Gardeil, the guests of the debate will help us to find our way among all the cereal products, and will remind us that certain cereals are good for health. The guests :
- Prof. Christophe Cellier, Head of Department of Hepato-gastroenterology and Digestive Endoscopy – European Hospital Georges Pompidou (APHP).
- Luce Jean-Baptiste, Dietitian and nutritionist – Pitié Salpêtrière Hospital (APHP).
- Raphael Haumont, Teacher-researcher, specialist in molecular cuisine.
There is no such thing as the perfect gluten-free diet
Gluten intolerance (also known as celiac disease) will obviously be at the center of discussions on the Health Survey board. This digestive disease causes destruction of the villi in the small intestine, thus disrupting the absorption of nutrients, especially iron and calcium. The only treatment currently known: the implementation of a strict gluten-free diet (RGS) for life. The French Association of Gluten Intolerant (AFDIAG) estimates that in France, 500,000 people are affected by this disease – but only 10% to 20% of cases are diagnosed today. Celiac disease is thought to affect 1% of the world’s population, especially in the United States and Europe where 1 in 100 people could develop the disease in their lifetime.
Bad news for all gluten intolerant: according to a study by American and Spanish researchers, the “perfect” gluten-free diet does not exist. Indeed, by analyzing urine and stool samples from people suffering from celiac disease and required to a strictly gluten-free diet, the scientists discovered that they still consumed between 150 milligrams and 400 milligrams of gluten per day. .
Where does this gluten that you eat without knowing it come from? American researchers have not yet found the answer to this question. However, this unintentional ingestion probably worsens the symptoms of celiac disease in some patients.
Source : Determination of gluten consumption in celiac disease patients on a gluten-free diet, the American journal of clinical nutrition, February 2018
Read also :
- Celiac disease: a vaccine against accidental intake of gluten
- Over-refined grains associated with a risk of death?
- Good reasons to eat whole grains
