Roti is the staple food in most parts of northern India where meals are usually incomplete without the wheat flatbread. A fresh and warm chapatti goes well with all kinds of curries and dishes and gives a feeling of fullness. However, for some people, eating a wheat chapatti is associated with annoying health problems such as bloating, headaches and joint pain.
According to nutritionist Anjali Mukerjee, the problem here may be your wheat intolerance. In one of her Instagram posts, the nutritionist explained that some people have trouble digesting wheat and experience stomach pain and bloating after eating it. This, she says, indicates that your body may be intolerant of the wheat proteins or gluten you consume as part of your diet.
For such people, when they consume gluten in any form, it triggers an inflammatory response of the body that causes that discomfort after eating. Therefore, emphasizes the nutritionist, wheat should be avoided in such cases to keep the adverse effects at bay.
Anjali Mukerjee warns that eating wheat, which contains gluten, can make the condition worse for people with celiac disease and cause a severe allergic reaction. In addition, people who are allergic to wheat should also consider dumping wheat rotis or foods made from it.
But bloating alone isn’t something that can tell you whether you’re truly gluten intolerant. Below are some of the symptoms according to the nutritionist you can look for. If you’re experiencing these issues and can’t pinpoint the cause, gluten could be the culprit.
Water Retention and Heaviness
Muscle stiffness especially after waking up
Weakness or fatigue
Stomachache and bloating
While you may want to consider eliminating wheat or foods containing gluten from your diet if you have gluten intolerance, you should also keep in mind that wheat is an important source of dietary fiber. According to Anjali Mukerjee, one can consider avoiding foods such as wheat, rye and barley, which contain gluten, for a month. And if symptoms improve, it could mean you’re sensitive to gluten.
The nutritionist advises that wheat flour should ideally be eaten immediately after grinding or else it should be stored in an airtight container, refrigerated and consumed within two to three weeks.
Disclaimer: This content, including advice, provides general information only. It is in no way a substitute for qualified medical advice. For more information, always consult a specialist or your own doctor. NewsMadura is not responsible for this information.
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