Celiac disease is a real food intolerance to gluten; this is a protein composed of two sub-peptide units (glutenin and gliadin) contained in certain plants belonging to the Poaceae or Graminaceae family . The edible ones are part of the so-called "cereals", although this classification seems misleading as well as lacking any botanical foundation. (this is because certain "cereals" and "pseudo-cereals" belong to different families). What unites some Poaceae to the pseudo-cereals of different botanical families is the total absence of gluten, therefore the suitability of the diet against celiac disease. Quinoa "should be" one of these.
Seeds are eaten from quinoa. This grain, originating from South America, has been cultivated for over 7000 years in various territories between high altitude (Bolivia, 4500m) and sea level (Chile, 0m).
Quinoa has recently taken on a fairly significant commercial value, as its absence of gluten and its marked nutritional richness (greater than that of a common cereal) are perfectly matched to the food needs of the celiac. However, some in vitro experiments had shown that quinoa could somehow stimulate the immune reaction of gluten intolerant, for which reason an IN VIVO study entitled " Gastrointestinal effects of eating quinoa (Chenopodium quinoa Willd .) in celiac patients ”. Ultimately, thanks to some histological and serological surveys carried out on a celiac disease research sample, the TOTAL appropriateness of quinoa was observed in the diet of gluten intolerant. The evaluation took into consideration the condition of the enterocytes which, in suffering conditions, would have had to undergo atrophy of the villi and recall a significant number of white blood cells (with quinoa it did not happen). Furthermore, to enhance its meaning in the diet, it emerged that the intake of 50g of quinoa per day resulted in the serological reduction of total lipids, and therefore of both cholesterol and triglycerides.
