Keep Your Family Healthy With Gluten Free Soy Sauce
- By deslyteam
- October 5, 2022
- 12:05 am
How can people eat five grains without disease? It means that people who eat whole grains cannot get sick. However, there is no answer to why the disease occurs. It seems that it boils down to the laws of nature, which is not scientific.
In the era of great health, we should be more aware of our own gastrointestinal and physical needs. As the saying goes, “disease comes from the mouth”, which means that “disease” comes from eating; there is also the saying that “medicine is worse than food tonic”, which means that a correct diet is sometimes better than medicine.
Therefore, it is really important to predict the properties of food and prevent the possible harm caused by food! Whole grains are nutritious, but not suitable for everyone’s body needs. Whole grains are available in gluten and gluten-free varieties. For example, grains such as wheat, rye, and barley contain gluten, while grains such as buckwheat, black rice, brown rice, and millet are gluten-free. So, what are the potential dangers of gluten-containing foods?
What are the hidden dangers of gluten
Gluten is not an essential nutrient
Gluten is a protein in grains such as wheat, rye, and barley that makes dough elastic. After gluten is eaten, the cells of the small intestinal mucosa of normal people can decompose gluten, but some people have insufficient enzymes secreted by the small intestinal mucosa, which can cause lesions of the small intestinal mucosa, resulting in abdominal distension, diarrhea, constipation and digestive tract problems. For some people, gluten can cause health hazards, especially those with celiac disease, who must strictly abstain from gluten-containing foods.
Celiac disease rates on the rise globally
For people with celiac disease, after eating gluten, their immune system starts to attack not only gluten but also their own gut wall cells. Because of this, celiac disease is an autoimmune disease. This immune response leads to atrophy of the intestinal villi, and over time, patients develop severe malnutrition and many gastrointestinal symptoms as well as various systemic symptoms.
Gluten sensitivity can cause bodily harm
Gluten sensitivity refers to symptoms such as bloating, diarrhea, abdominal pain, constipation, eczema, headache, brain fog, fatigue, depression/anxiety, anemia, numbness of hands and feet, joint pain, ataxia and other symptoms after eating gluten-containing foods such as wheat .
A review paper published in The New England Journal of Medicine lists 55 diseases caused by eating gluten, including: irritable bowel syndrome, inflammatory bowel disease, anemia, cancer, chronic fatigue, aphthous Stomatitis, rheumatoid arthritis, multiple sclerosis, and gluten are associated with many neurological and psychiatric disorders, including anxiety, depression, schizophrenia, cognitive problems, epilepsy, and autism.
Even without celiac disease, gluten can cause harm
There are many studies showing that even people without celiac disease or non-celiac gluten sensitivity may react to gluten. In one study, 34 patients with irritable bowel syndrome were randomly assigned to two groups. One group ate gluten-containing foods, while the other group ate gluten-free foods. Compared to the gluten-free group, those in the control group had higher rates of abdominal pain, bloating, stool frequency, and tiredness.
Irritable bowel syndrome is a complex disorder of unknown etiology that affects 9-17% of the population. According to research, some people with irritable bowel syndrome may be induced or aggravated by eating gluten. This may be due to the fact that gluten can cause inflammation in the gut and cause the degeneration of the gut wall. In addition, gluten can also negatively affect the function of the intestinal wall, increasing the permeability of the intestinal tract, thereby allowing various undesirable substances to enter the bloodstream.
Gluten is addictive
In test-tube experiments, gluten is broken down to produce gluten exorphins. This substance activates opioid receptors in the brain. Because gluten increases the permeability of the gut, there is the possibility that gluten exorphins enter the body’s bloodstream, reach the brain, and become addictive. Gluten exorphins have been found in the blood of people with celiac disease.
And there are also studies showing that opioids derived from gluten can enter the brain. Perhaps, this partly explains why many people like to binge on pasta.
The benefits of a "gluten-free diet"
How to better choose the food that suits you is particularly important in today’s society. At present, food is no longer simply to satisfy the needs of taste buds, but to truly understand the needs of one’s stomach and body, so as to achieve the purpose of eating well, eating right, and eating healthily.
As the so-called chai, rice, oil, salt, vinegar, tea, soy sauce, an indispensable condiment in life, Xiaomi remembers that her mother used soy sauce in almost every meal, and she never got tired of eating it.
The soy sauce we eat every day, how much do you know about soy sauce? Soy sauce is a traditional Chinese condiment. A liquid condiment brewed with beans, wheat, and bran. Yes, traditional soy sauce contains gluten.
Christmas Eve: Follow Traditions with a Gluten-Free Diet
If you want to avoid the symptoms described in the article, you need to have a gluten-free diet, that is, you can’t eat most of the soy sauce on the market. The concept and diet of gluten-free have become more and more popular in recent years. Now, many have adopted it as a fad diet, while others have improved their mental outlook by eating gluten-free. Most of the soy sauce on the market now has wheat added, and it is very, very rare to have wheat-free and gluten-free soy sauce.
Sauce Grandmaster gluten-free soy sauce, wheat-free, gluten-free, whole grain, non-fried, o-added, novel in taste, healthy and convenient, and nutritious “food”, is the only choice for people with gluten allergies and those who pursue natural healthy food choice.
Brewed with non-GMO soybeans,
In addition to iodine-free table salt, water, cornstarch, yeast extract
without any additives,
A good choice for healthy vegetarians,
Healthy, delicious and aromatic.
Natural return,
no sugar,
Sugar substitutes are especially suitable.
And gluten-free allergens.
Different from the mellow soy aroma of black bean soy sauce, the sweet aroma of non-GMO soybeans, the color comes from the 180-day long-term sun-dried static fermentation, never adding white sugar sauce color!
Brewing process
Because it is a high-salt dilute fermentation process, the first original fragrance, corn starch and non-GMO soybeans and other raw materials are cooked and fermented together, only salt is used as a secondary raw material, and it is slowly heated in a barrel by the sun, which not only reduces the traditional soy sauce. sodium content (lower salinity) and a more natural, sweet and aromatic flavor.
※The exposure time is long, the color is light, the color is beautiful, and it has a fragrance. Without adding white sand, it will naturally return to the sweet and delicious!
German DAKKS certified gluten-free
DAkkS is the German abbreviation of Deutsche Akkreditierungsstelle GmbH and is the coordinating management body of the German accreditation system. The DAkkS logo is authorized to be used by the German Accreditation Board, and consists of the DAkkS logo and the laboratory registration number. The authenticity of the logo and the scope of accreditation can be verified and queried from the DAkkS website.
※Sauce Grandmaster gluten-free soy sauce, good quality is guaranteed, to ensure that the dripping soy sauce is gluten-free.
Detail design is attentive
Anti-drip design, one-handed operation to pour oil, a seemingly simple action has caused countless troubles, the spiral treatment of the seal, and the soft silicone rubber ring design.
With the Sauce Grandmaster gluten-free soy sauce, you no longer have to envy the elegance and calmness of cooking in food shows, unhurried and clean
Sauce Grandmaster gluten-free soy sauce, wheat-free, gluten-free, whole grain, non-fried, o-added, novel in taste, healthy and convenient, and nutritious “food”, is the only choice for people with gluten allergies and those who pursue natural healthy food Therefore, it is sought after and liked by many consumers.
Dan
Like food, like to enjoy life