{"id":35988,"date":"2020-06-01T10:00:08","date_gmt":"2020-06-01T08:00:08","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=35988"},"modified":"2020-06-01T16:22:29","modified_gmt":"2020-06-01T14:22:29","slug":"per-que-hi-ha-tanta-intolerancia-al-blat","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2020\/06\/01\/per-que-hi-ha-tanta-intolerancia-al-blat\/","title":{"rendered":"Per qu\u00e8 hi ha tanta intoler\u00e0ncia al blat?"},"content":{"rendered":"

Segurament no en la mateixa mida, per\u00f2 gaireb\u00e9 totes les persones senten un alleujament quan deixen de consumir blat per un temps. Quin \u00e9s el problema del blat? Hi ha alguna manera de substituir-lo? Per qu\u00e8 hi ha tanta intoler\u00e0ncia al blat<\/strong>?<\/p>\n

\"\u00bfHay<\/p>\n

M\u00e9s enll\u00e0 del gluten<\/h3>\n

El gluten \u00e9s un grup de prote\u00efnes que el nostre organisme no aconsegueix digerir correctament. \u00c9s per aix\u00f2 que algunes fraccions arriben a l’intest\u00ed amb un gran pes molecular, el que desencadena una cascada d’esdeveniments perjudicials: inflamaci\u00f3 de la mucosa intestinal, separaci\u00f3 dels enter\u00f2cits (que s\u00f3n les c\u00e8l\u00b7lules de l’intest\u00ed) i activaci\u00f3 del sistema immunitari.<\/p>\n

En el cas del blat, a m\u00e9s de ser un cereal amb un alt contingut en gluten -i aix\u00f2 el fa problem\u00e0tic- hi ha un segon motiu molt contundent per entendre per qu\u00e8 el nostre organisme hi respon tan malament.<\/p>\n

En els anys 60, la ind\u00fastria aliment\u00e0ria va comen\u00e7ar a modificar l’estructura del gra per fer-lo m\u00e9s rendible. Una d’aquestes modificacions ha estat la d’afegir-li encara m\u00e9s gluten, per\u00f2, en general totes les estructures de les seves prote\u00efnes s’han vist alterades, sense donar-nos temps a adaptar els nostres enzims digestius per poder gestionar-ho.<\/p>\n

A m\u00e9s, el blat modern cont\u00e9 altres subst\u00e0ncies perjudicials. D’una banda, les lectines, que augmenten la permeabilitat intestinal i generen una resposta immunit\u00e0ria inflamat\u00f2ria. D’altra banda, els inhibidors de amilases i proteases, que el fan molt indigest. I, encara m\u00e9s, el blat actual sol estar ruixat amb glifosat<\/strong> (en gaireb\u00e9 qualsevol part de m\u00f3n, no nom\u00e9s als Estats Units o Am\u00e8rica Llatina), un herbicida d’ampli espectre que, entre altres mals, podria ser cancerigen.<\/p>\n

I ara, com preparo les meves receptes?<\/h3>\n

El blat modern \u00e9s summament utilitzat en la cuina per la seva capacitat per donar esponjositat i elasticitat a qualsevol massa. Aix\u00f2 es deu fonamentalment al gluten que cont\u00e9.<\/p>\n

L’espelta \u00e9s tamb\u00e9 un tipus de blat, per\u00f2 t\u00e9 com a gran difer\u00e8ncia la de ser una varietat m\u00e9s antiga i, per tant, menys manipulada<\/p><\/blockquote>\n

Hi ha, afortunadament, algunes alternatives al blat que, sense renunciar massa a les seves avantatges culin\u00e0ries, resulten molt m\u00e9s convenients per a la salut.\u00a0L’exemple m\u00e9s clar \u00e9s el de l’espelta<\/strong>, que en realitat \u00e9s tamb\u00e9 un tipus de blat, per\u00f2 t\u00e9 com a gran difer\u00e8ncia la de ser una varietat m\u00e9s antiga i, per tant, menys manipulada. Aix\u00f2 marca una gran difer\u00e8ncia entre els dos tipus de cereals i la prova \u00e9s que hi ha molta gent que no tolera el blat com\u00fa per\u00f2 s\u00ed l’espelta.<\/p>\n

L’espelta t\u00e9, a m\u00e9s, altres avantatges respecte al blat com\u00fa: el seu valor nutricional \u00e9s m\u00e9s gran, respecte a la seva composici\u00f3 en amino\u00e0cids, minerals (l’espelta cont\u00e9 m\u00e9s grans valors de magnesi, ferro, coure i zinc, per exemple), vitamines (principalment B , E i A), per\u00f2 tamb\u00e9 en relaci\u00f3 al seu contingut en fibra, molt m\u00e9s interessant per a la salut intestinal.<\/p>\n

De tots els tipus d’espelta, la petita o menor (Triticum monococcum<\/em>) \u00e9s la millor opci\u00f3, ja que \u00e9s la que menys modificacions ha patit i, per tant, a la que el nostre sistema digestiu est\u00e0 m\u00e9s adaptat. Aquest tipus de gra t\u00e9 menys gliadines, menys inhibidors de amilasa tripsina i menys capacitat al\u00b7lerg\u00e8nica.<\/p>\n

Sempre integral i ecol\u00f2gica<\/h3>\n

Tamb\u00e9 hi ha altres cereals i pseudocereals sense gluten que val la pena incorporar a les nostres cuines, encara que requereixen una mica m\u00e9s de pr\u00e0ctica, ja que s’enganxen menys f\u00e0cilment i no aconsegueixen tanta esponjositat, al menys no tan f\u00e0cilment com el blat com\u00fa o l’espelta.<\/p>\n

Un \u00faltim apunt molt important \u00e9s que, quan comprem cereals o derivats, hem de procurar que siguin integrals<\/strong>, per poder beneficiar-nos dels seus micronutrients i la seva fibra i, si \u00e9s possible, de producci\u00f3 ecol\u00f2gica<\/strong>.<\/p>\n

RECOMANAT PER
\nTria b\u00e9, tria productes Sol Natural<\/a><\/strong>
\n<\/a><\/p>\n

\"Sol<\/a><\/p>\n

Autora:<\/strong>\u00a0Pilar Rodrig\u00e1\u00f1ez T\u00e8cnica Superior en Diet\u00e8tica.<\/p>\n

Subscriu-te<\/a>\u00a0a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n

Bio Eco Actual<\/em>,\u00a0<\/strong>el teu mensual 100% ecol\u00f2gic<\/em>
\nLlegir\u00a0Bio Eco Actual Juny 2020<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Segurament no en la mateixa mida, però gairebé totes les persones senten un alleujament quan deixen de consumir blat per un temps. Quin és el problema del blat? Hi ha alguna manera de substituir-lo? Per què hi ha tanta intolerància al blat?<\/p>\n","protected":false},"author":419,"featured_media":35984,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7169],"tags":[],"class_list":["post-35988","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-sense-gluten"],"yoast_head":"\nPer qu\u00e8 hi ha tanta intoler\u00e0ncia al blat? - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Gaireb\u00e9 totes les persones senten un alleujament quan deixen de consumir blat per un temps. Quin \u00e9s el problema? 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