{"id":8940,"date":"2021-11-08T11:44:14","date_gmt":"2021-11-08T16:44:14","guid":{"rendered":"https:\/\/shieldnutra.com\/?page_id=8940"},"modified":"2025-01-30T04:34:44","modified_gmt":"2025-01-30T09:34:44","slug":"pre-and-probiotics-2","status":"publish","type":"page","link":"https:\/\/shieldnutra.com\/es\/pre-and-probiotics-2\/","title":{"rendered":"Pre and Probiotics"},"content":{"rendered":"
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\u00a0<\/p>

\"Bread<\/a>El gluten es la combinaci\u00f3n de dos prote\u00ednas (glutenina y gliadina) que se encuentran en el trigo, la cebada, el centeno y los granos h\u00edbridos de estos tres.<\/p>

El gluten es la prote\u00edna responsable de dar al pan y a otros productos de panader\u00eda su estructura, consistencia y textura. Mezclado con agua, el gluten forma el \"pegamento\" que mantiene unido el pan y le da la textura esponjosa y el\u00e1stica que a todos nos gusta.<\/p>

Gluten is a plant protein found in cereal grains, particularly in wheat. Fruits, vegetables, dairy products, meat, poultry and fish in their natural state are all gluten-free as long as you don\u2019t add anything like breading or sauces to them. Wheat (containing gluten) is often used as a cheap filler and protein source, so thousands of processed foods often contain it.<\/p>

Para saber qu\u00e9 alimentos tienen gluten y cu\u00e1les no, hay que leer un poco las etiquetas. Gracias a la Ley de Etiquetado de Al\u00e9rgenos Alimentarios y Protecci\u00f3n del Consumidor de la FDA, ahora es un poco m\u00e1s f\u00e1cil. Si un alimento que se vende en Estados Unidos contiene gluten (esto incluye los aromatizantes y condimentos), debe declararse en la etiqueta.<\/p>

Gluten<\/a> can be found in many places that are not so obvious such as bouillon cubes, gravy, hot dogs, soy sauce, frozen vegetables in sauce, french fries and much more. If you haven\u2019t<\/span> been diagnosed with celiac disease, DigestShield\u00ae <\/strong>can be the perfect solution to shield your body against reacting to gluten in your diet.<\/p>

\"Woman<\/a>Existe una forma bien documentada de intolerancia al gluten conocida como enfermedad cel\u00edaca que, seg\u00fan los Institutos Nacionales de Salud<\/a>, afecta aproximadamente a una de cada 141 personas en Estados Unidos. Cuando una persona a la que se le ha diagnosticado la enfermedad cel\u00edaca consume gluten, se desencadena una respuesta inmunitaria adaptativa que da\u00f1a las vellosidades que recubren los intestinos, impidi\u00e9ndoles absorber nutrientes vitales.<\/p>

Recientemente, los cient\u00edficos han tomado conciencia de otra forma de intolerancia al gluten denominada sensibilidad al gluten no cel\u00edaca<\/strong> (SGNC). Despu\u00e9s de consumir gluten, las personas con SGNC pueden experimentar muchos s\u00edntomas similares a los de la enfermedad cel\u00edaca, como hinchaz\u00f3n, diarrea, fatiga, confusi\u00f3n mental, indigesti\u00f3n y dolor en las articulaciones, pero no presentan el cl\u00e1sico da\u00f1o en sus vellosidades intestinales.<\/p>

Los investigadores creen que la sensibilidad al gluten no cel\u00edaca (SGNC) es mucho m\u00e1s com\u00fan que la enfermedad cel\u00edaca, ya que afecta a unos 18 millones de estadounidenses. (2) Es importante tener en cuenta que s\u00f3lo en los \u00faltimos diez a\u00f1os, m\u00e1s o menos, hemos visto un aumento repentino de la sensibilidad al gluten sin que se vea el final. Esto nos lleva a preguntarnos qu\u00e9 ha cambiado.<\/p>

Nadie puede decir con certeza cu\u00e1l es la causa, pero una cosa est\u00e1 clara: la gente no parece ser capaz de digerir el gluten y el trigo tan bien como antes. DigestShield\u00ae se cre\u00f3 para abordar los problemas asociados a la digesti\u00f3n del gluten y otros \"malos actores\" de nuestra dieta, como los l\u00e1cteos, la soja, las lectinas y otros.\u00ae<\/strong> was created to address the problems associated with the digestion of gluten and other \u201cbad actors\u201d in our diet such as dairy, soy, lectins, and more.<\/p>

\"Lectin<\/a>Hay muchas cosas desagradables en este mundo de las que debemos ser conscientes y cuidadosos. Pueden estar en el aire que respiramos, el agua que bebemos o los alimentos que comemos. Son desagradables porque pueden hacernos enfermar, limitar nuestra vitalidad, robar nuestra inteligencia y acortar nuestra vida. Muchas de las cosas m\u00e1s desagradables que hacen m\u00e1s da\u00f1o son cosas que no podemos ver. Entre las peores est\u00e1n las lectinas.<\/p>

Las lectinas vegetales se encuentran en aproximadamente el 35% de los alimentos que comemos. Se encuentran en todos los cereales, las legumbres, las frutas de solan\u00e1ceas como la berenjena, los pimientos y los tomates y la \u00fanica verdura de solan\u00e1ceas, la patata. Tambi\u00e9n se encuentran en los frutos secos. Las lectinas que se sospecha que hacen m\u00e1s da\u00f1o a las personas que no las toleran se encuentran en el trigo, la soja, las patatas, los cacahuetes y los l\u00e1cteos.<\/p>

Algunas lectinas no se ven afectadas por el calor o las enzimas del est\u00f3mago, por lo que pasan libremente al intestino.<\/p>

Piense en las lectinas como prote\u00ednas que contienen una llave que encaja en un determinado tipo de cerradura. Esta cerradura es un tipo espec\u00edfico de az\u00facar que recubre cada c\u00e9lula, como la capa de caramelo que rodea a los M&M\u00ae. Si una lectina con la llave adecuada entra en contacto con una de estas \"cerraduras\" en una c\u00e9lula epitelial de la pared intestinal, \"abre la cerradura\", es decir, altera la membrana, da\u00f1a la c\u00e9lula y puede iniciar una cascada de acontecimientos inmunitarios que conducen a m\u00e1s da\u00f1os. Esta respuesta inmunitaria puede conducir a la inflamaci\u00f3n y a la muerte celular, lo que a su vez puede crear aperturas para que las lectinas lleguen a nuestro torrente sangu\u00edneo y a nuestros \u00f3rganos (s\u00edndrome del intestino permeable).<\/p>

Las lectinas pueden ser inactivadas por carbohidratos espec\u00edficos (llamados oligosac\u00e1ridos) que pueden cubrir la \"llave\" e impedir que la prote\u00edna se adhiera al \"candado\" de carbohidratos. El oligosac\u00e1rido chitosan, tambi\u00e9n conocido como n-acetil d-glucosamina, es un az\u00facar que se dirige espec\u00edficamente a la lectina del trigo. (5) Es el se\u00f1uelo que colocamos<\/strong> en cada c\u00e1psula DigestShield\u00ae\u00ae<\/strong> y que puede proteger el intestino y las articulaciones contra la inflamaci\u00f3n.<\/p>

DigestShield\u00ae<\/strong> contiene el az\u00facar exacto al que les gusta unirse las lectinas del trigo. \u00a1Esto evita que se adhieran a nosotros! This keeps them from attaching to us!<\/strong><\/p>

“What is Leaky Gut Syndrome? ” Leaky Gut Syndrome is characterized by increased intestinal permeability or intestinal hyperpermeability. This can happen when tight junctions in the gut, which control what passes through the lining of the small intestine, are caused to open. (7)<\/p>

This is a very complex process that can begin when gliadin in wheat interacts with epithelial cells in the gut wall. It is now known to be the chief activator of a highly destructive immune cascade and is most dangerous to people who have a genetic predisposition to this reaction. (6) “What are Bad Gut Bacteria?\u00a0<\/p>

\"\"<\/a><\/p>

Helicobacter pylori<\/em><\/strong><\/p>

Hay un gran grupo de diversos microbios que pueden clasificarse como bacterias malas.<\/p>

Entre ellos se encuentran Helicobacter pylori<\/em>, Bacteroides, Peptococcus, Estafilococos, Estreptococos, Bacilos, Clostridios, Enterobacterias, Fuso Bacterias, Eubacterias, Cianobacterias, levaduras como Candida y muchos otros.<\/p>

La ciencia conoce hasta ahora unas 1.000 especies distintas de microbios que pueden encontrarse en el intestino.<\/p>

En una persona sana, su n\u00famero es limitado y est\u00e1 fuertemente controlado por la flora beneficiosa.<\/p>

Cada uno de estos microbios es capaz de causar diversos problemas de salud si crece de forma descontrolada. Es normal que muchas de estas especies se encuentren en el intestino en ciertas cantidades, pero pueden ser perjudiciales para nuestra salud cuando se sobrepoblan. Las bacterias beneficiosas, o probi\u00f3ticos, mantienen la poblaci\u00f3n de bacterias intestinales malas bajo control.<\/p>

DigestShield\u00ae<\/strong> contiene 11 bacterias probi\u00f3ticas diferentes, as\u00ed como 5 prebi\u00f3ticos.<\/p>

  1. Hausch, F., Shan, L., Santiago, N., Gray, G., & Khosla, C. (2002). Intestinal digestive resistance of immunodominant gliadin peptides. American Journal Of Physiology \u2013 Gastrointestinal And Liver Physiology, 283(4), G996-G1003<\/h6><\/li>
  2. Volta U, e. (2013). Non-celiac gluten sensitivity: questions still to be answered despite increasing awareness. – PubMed – NCBI <\/i>. Ncbi.nlm.nih.gov<\/i>. Retrieved 2 February 2016, from http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/23934026<\/h6><\/li>
  3. Sharon, Nathan, and H Lis. Lectins. Dordrecht: Springer, 2007. Print.<\/h6><\/li>
  4. Hamid R. Masood A. Dietary lectins as disease causing toxicants. Pakistan J of Nutr 2009; 8(3): 293-303<\/h6><\/li>
  5. Li, X., Tushima, Y., Morimoto, M., Saimoto, H., Okamoto, Y., Minami, S., & Shigemasa, Y. (2000). Biological activity of chitosan\u2013sugar hybrids: specific interaction with lectin . Polymers For Advanced Technologies, 11(4), 176-179<\/h6><\/li>
  6. A, Fasano. (2011). Leaky gut and autoimmune diseases. – PubMed – NCBI <\/i>.Ncbi.nlm.nih.gov<\/i>. Retrieved 2 February 2016, from http:\/\/www.ncbi.nlm.nih.gov\/pubmed\/22109896<\/h6><\/li>
  7. Brown, S., Cornforth, D., & Mideo, N. (2012). Evolution of virulence in opportunistic pathogens: generalism, plasticity, and control. Trends In Microbiology<\/i>, 20<\/i>(7), 336-342. doi:10.1016\/j.tim.2012.04.005<\/h6><\/li>
  8. Sanders, M., Guarner, F., Guerrant, R., Holt, P., Quigley, E., & Sartor, R. et al. (2013). An update on the use and investigation of probiotics in health and disease. Gut, 62(5), 787-796. doi:10.1136\/gutjnl-2012-30250<\/h6><\/li>
  9. Canducci et al. Lactobacillus acidophilus effectiveness against H. pylori. Aliment Pharmacol Ther. 2000 Dec;14(12):1625-9.<\/h6><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    \u00a0 Gluten is the combination of two proteins (glutenin and gliadin) which are found in wheat, barley, rye, and hybrid grains of those three. Gluten is the protein responsible for giving bread and other baked goods their structure, consistency and texture. When mixed with water, gluten forms the \u201cglue\u201d that holds bread together and gives it the fluffy, elastic texture we all love. Gluten is a plant protein found in cereal grains, particularly in wheat. Fruits, vegetables, dairy products, meat, poultry and fish in their natural state are all gluten-free as long as you don\u2019t add anything like breading or sauces to them. Wheat (containing gluten) is often used as a cheap filler and protein source, so thousands of processed foods often contain it. To learn which foods have gluten and which don\u2019t takes a little bit of label-reading. Thanks to the FDA Food Allergen Labeling and Consumer Protection Act, it\u2019s gotten a bit easier. If a food sold in the United States contains gluten (this includes flavorings and seasonings), it must be declared on the label. Gluten can be found in many places that are not so obvious such as bouillon cubes, gravy, hot dogs, soy sauce, frozen vegetables in sauce, french fries and much more. If you haven\u2019t been diagnosed with celiac disease, DigestShield\u00ae can be the perfect solution to shield your body against reacting to gluten in your diet. There is a well-documented form of gluten intolerance known as celiac disease which, according the the National Institutes of Health, affects approximately one in every 141 people in the United States. When a person diagnosed with celiac disease consumes gluten, it triggers an adaptive immune response that damages the villi lining the intestines, preventing them from absorbing vital nutrients.(1) Recently, scientists have become aware of another form of gluten intolerance called non-celiac gluten sensitivity (NCGS). After consuming gluten, people with NCGS may experience many celiac disease-like symptoms such as bloating, diarrhea, fatigue, brain fog, indigestion and joint pain, but don\u2019t present with the classic damage to their intestinal villi. (2) Researchers think that non-celiac gluten sensitivity (NCGS) is much more common than celiac disease, affecting as many as 18 million Americans. (2) It is important to consider that it is only in the past ten years or so that we have seen a sudden rise in sensitivity to gluten with no end in sight. This begs the question, what has changed? No one can say with certainty what the cause is but one thing is clear: people don\u2019t seem to be able to digest gluten and wheat as well as they used to. DigestShield\u00ae was created to address the problems associated with the digestion of gluten and other \u201cbad actors\u201d in our diet such as dairy, soy, lectins, and more. There are many nasty things in this world of which we must be aware and careful. They can be in the air we breathe, the water we drink or the food we eat. They are nasty because they can make us sick, limit our vitality, rob our intelligence and shorten our lives. Many of the nastiest things that do the most harm are things we can\u2019t see. Among the worst of these are lectins. Plant lectins are found in roughly 35% of the foods we eat. They are found in all grains, legumes, nightshade fruits such as eggplant, peppers and tomatoes and the only nightshade vegetable, the potato. They are also found in nuts. Lectins that are suspected of doing the most harm to people who cannot tolerate them are found in wheat, soybeans, potatoes, peanuts and dairy. (3) Some lectins are not affected by heat or enzymes in the stomach so they move freely into our intestines. (3) Think of lectins as proteins containing a key that fits a certain type of lock. This lock is a specific type of sugar that coats every cell much like the candy coating around an M&M\u00ae. If a lectin with the right key comes in contact with one of these \u201clocks\u201d on an epithelial cell in the gut wall, it \u201copens the lock\u201d, that is, it disrupts the membrane, damages the cell and may initiate a cascade of immune events leading to further damage. This immune response can lead to inflammation and cell death which in turn can create openings for lectins to get into our bloodstream and organs (leaky gut syndrome). (4) Lectins can be inactivated by specific carbohydrates (called oligosaccharides) which can cover the \u201ckey\u201d and prevent the protein from attaching to the carbohydrate \u201clock\u201d. Chitosan Oligosaccharide, also known as n-acetyl d-glucosamine, is a sugar that specifically targets wheat lectin. (5) This is the decoy we place in every DigestShield\u00ae capsule that can protect the gut and joints against inflammation. DigestShield\u00ae contains the exact sugar to which wheat lectins like to bind. This keeps them from attaching to us! “What is Leaky Gut Syndrome? ” Leaky Gut Syndrome is characterized by increased intestinal permeability or intestinal hyperpermeability. This can happen when tight junctions in the gut, which control what passes through the lining of the small intestine, are caused to open. (7) This is a very complex process that can begin when gliadin in wheat interacts with epithelial cells in the gut wall. It is now known to be the chief activator of a highly destructive immune cascade and is most dangerous to people who have a genetic predisposition to this reaction. (6) “What are Bad Gut Bacteria?\u00a0 Helicobacter pylori There is a large group of various microbes which can be classified as bad bacteria. These include Helicobacter pylori, Bacteroides, Peptococci, Staphylococci, Streptococci, Bacilli, Clostridia, Enterobacteria, Fuzobacteria, Eubacteria, Catenobacteria, yeasts such as Candida and many others. (7 – 9) There are around 1,000 various species of microbes known to science so far, which can be found in the gut. (8) In a healthy person, their numbers are limited and are tightly controlled by the beneficial flora. Each of these microbes is capable of causing various health problems<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":41,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8940","page","type-page","status-publish","hentry","_wholesalex wsx-wholesalex-product"],"jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/pages\/8940","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/comments?post=8940"}],"version-history":[{"count":0,"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/pages\/8940\/revisions"}],"wp:attachment":[{"href":"https:\/\/shieldnutra.com\/es\/wp-json\/wp\/v2\/media?parent=8940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}