{"id":18977,"date":"2023-04-27T12:28:50","date_gmt":"2023-04-27T10:28:50","guid":{"rendered":"https:\/\/nutritionalcoaching.com\/?p=18977"},"modified":"2023-05-02T17:03:53","modified_gmt":"2023-05-02T15:03:53","slug":"dieta-sin-gluten","status":"publish","type":"post","link":"https:\/\/nutritionalcoaching.com\/en\/blog\/dieta-sin-gluten\/","title":{"rendered":"Dieta ancestral. \u00bfSin gluten? \u00bfEn serio? Parte I"},"content":{"rendered":"<h4>Dieta Ancestral. Los antepasados prehist\u00f3ricos no com\u00edan gluten.\u00a0 Esto le\u00ed el otro d\u00eda de un gur\u00fa en redes sociales.<\/h4>\n<p>Voy a profundizar en el tema, para aclarar algunas cosas en relaci\u00f3n al gluten y la salud. Seg\u00fan datos recientes, un porcentaje de la poblaci\u00f3n (del 0,3 al 1%) es intolerante al gluten y reacciona con un amplio espectro de s\u00edntomas, desde personas asintom\u00e1ticas hasta enfermedades graves. Esta intolerancia est\u00e1 fuertemente ligada a marcadores gen\u00e9ticos espec\u00edficos que han sido seleccionados durante miles de a\u00f1os.<\/p>\n<h1><strong>Un poco de historia:<\/strong><\/h1>\n<p>En el\u00a0 5000 a. C, los productos animales provenientes de caza salvaje, formaban solo el 5 % de la dieta diaria. Mientras que los cereales y los animales de granja (domesticados) se convert\u00edan en una parte importante de la dieta. En esa \u00e9poca se establecieron\u00a0 asentamientos estables, modificando de ese modo la disponibilidad de ciertos alimentos. El pueblo de Catal-Huyuk en el sur de Turqu\u00eda ten\u00eda una poblaci\u00f3n de cinco mil habitantes 9000 a\u00f1os antes de Cristo. En esa zona se ha encontrado productos vegetales (hojas) que conten\u00edan restos de cereales.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/images.pexels.com\/photos\/265242\/pexels-photo-265242.jpeg?w=800&#038;ssl=1\" alt=\"Gratis Campo De Trigo Bajo Un Cielo Gris Foto de stock\" \/><\/p>\n<p>Los primeros cereales silvestres de las especies Triticum (trigo) y Hordeum (cebada) eran gen\u00e9ticamente diploides, ten\u00edan pocas semillas y eran muy dif\u00edciles de cultivar, ya que ca\u00edan al suelo al madurar, lo que dificultaba su cultivo. Un solo par de cromosomas (diploidicidad) permiti\u00f3 una amplia heterogeneidad gen\u00e9tica y fenot\u00edpica con notables variaciones en el contenido de prote\u00ednas y almidones. El inicio de la agricultura, con el uso del riego, permiti\u00f3 la supervivencia y expansi\u00f3n de granos poliploides, lo que redujo las variaciones gen\u00e9ticas, provocando un aumento de la uniformidad gen\u00e9tica.<\/p>\n<p>La primera formaci\u00f3n estable de granos poliploides data de unos 6000 a\u00f1os a.C. La variabilidad gen\u00e9tica fue fundamental para adaptar los granos a las diferentes condiciones ambientales. Triticum turgide dicoccoides se cruz\u00f3 con Triticum fanschii para crear Triticum aestivum, que es el progenitor de todo nuestro trigo actual. T. aestivum es un trigo esaploide con 42 cromosomas, frente a los 14 cromosomas de T. monococcum. Un grano muy potente, con una gran resistencia y adaptabilidad reemplaz\u00f3 a todas las variedades de trigo existentes: en todo el mundo hay 20 mil especies del mismo T. aestivum \u00fanico.<\/p>\n<p>Durante siglos, los granos se hab\u00edan seleccionado para mejorar su homogeneidad y productividad, pero pronto (en la \u00e9poca griega o quiz\u00e1s antes) se volvi\u00f3 deseable otra cualidad. Era necesario que la masa adhiriera mejor para mejorar la elaboraci\u00f3n del pan. Las primeras actividades de panificaci\u00f3n empujaron hacia el cultivo de granos que conten\u00edan mayores cantidades de una prote\u00edna estructural que facilitaba enormemente la elaboraci\u00f3n del pan: el gluten. Durante los \u00faltimos doscientos a\u00f1os de nuestra era moderna, la selecci\u00f3n gen\u00e9tica activa y la manipulaci\u00f3n gen\u00e9tica han cambiado enormemente el aspecto del Triticum original, pasando de pocos cereales y un contenido variable de gluten, a un grano abundante muy enriquecido en gluten (50% del contenido proteico), mejor adaptadas a las pr\u00e1cticas de cultivo, y listas para ser manipuladas con maquinaria. No se eligi\u00f3 el gluten por su valor nutricional, sino por su rentabilidad principalmente.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/i0.wp.com\/images.pexels.com\/photos\/128865\/pexels-photo-128865.jpeg?w=800&#038;ssl=1\" alt=\"Gratis Fresa Roja Y Frambuesa En Cuenco De Cer\u00e1mica Blanca Foto de stock\" \/><\/p>\n<h4>Solo una peque\u00f1a \u00e1rea geogr\u00e1fica (Sureste de Asia) desarroll\u00f3 cereales que contienen gluten. En toda Asia se cultivaba arroz, mientras que en Am\u00e9rica prevalec\u00eda el ma\u00edz, al igual que en \u00c1frica el sorgo y el mijo. El arroz, el ma\u00edz, el sorgo y el mijo no contienen gluten. No se prepar\u00f3 pan con levadura con ellos; la mayor\u00eda de la humanidad nunca comi\u00f3 pan ni gluten. Las poblaciones del sureste se adaptaron bien a los nuevos alimentos y reemplazaron a los habitantes europeos mesol\u00edticos que a\u00fan viv\u00edan de la caza y la recolecci\u00f3n. Pero una parte de las poblaciones europeas locales persisti\u00f3 junto a los invasores, y algunos cazadores y recolectores no se adaptaron a los cambios alimentarios inducidos por el cultivo del trigo. Estas personas no pod\u00edan reconocer el gluten como una prote\u00edna \u00abtolerable\u00bb.<\/h4>\n<p>Es posible que no hayan tenido ning\u00fan s\u00edntoma durante siglos, ya que el contenido de gluten en los granos que com\u00edan era bajo, pero cuando se introdujeron cantidades \u201cindustriales\u201d de gluten para mejorar la elaboraci\u00f3n del pan, sus descendientes se vieron expuestos a cantidades muy elevadas de gluten generando la intolerancia. Esta poblaci\u00f3n, identificable gen\u00e9ticamente por su patr\u00f3n HLA espec\u00edfico, gener\u00f3 un complejo mecanismo de defensa (inmunorespuesta) contra el gluten, que en \u00faltima instancia es el origen del da\u00f1o intestinal y en otros \u00f3rganos. Estos descendientes de cazadores y pescadores, expuestos al gluten, no pudieron desarrollar tolerancia y, en el intento de luchar contra \u00e9l, finalmente adquirieron una enfermedad debido a la inmunorespuesta de su organismo.<\/p>\n<p>&nbsp;<\/p>\n<p>S\u00edguenos para m\u00e1s informaci\u00f3n en <a href=\"https:\/\/nutritionalcoaching.com\/en\/blog\/\">nuestro blog<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Jaime Gim\u00e9nez<\/p>\n<p><strong>CEO Nutrititional Coaching SL<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Dieta Ancestral. Los antepasados prehist\u00f3ricos no com\u00edan gluten.\u00a0 Esto le\u00ed el otro d\u00eda de un gur\u00fa en redes sociales. Voy a profundizar en el tema, para aclarar algunas cosas en relaci\u00f3n al gluten y la salud. Seg\u00fan datos recientes, un porcentaje de la poblaci\u00f3n (del 0,3 al 1%) es intolerante al gluten y reacciona con [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":19739,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":""},"categories":[31],"tags":[803,428,802,39],"class_list":["post-18977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-dieta-ancestral","tag-gluten","tag-glutenfreee","tag-nutricion"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dieta ancestral. \u00bfSin gluten? \u00bfEn serio? Parte I - Nutritional Coaching<\/title>\n<meta name=\"description\" content=\"Voy a profundizar en el tema, para aclarar algunas cosas en relaci\u00f3n al gluten y la salud. 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