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Posted 8 months ago
What are the benefits of being gluten-free?
8 months ago
Gluten is great for keeping the elasticity in food intact while it is kept for fermentation. This gives stretchiness to the dough, but it can be difficult to digest. Some companies use it to allow food products to sticky and become chewier and found in wheat, barley, rye, cereals, bread & grains.
But there are, some benefits of removing gluten from the diet:
There are so many foods that are processed and contain a lot of gluten which is unhealthy.
Overly processed foods are bad as they contain chemicals and artificial flavors. By eating a gluten-free diet one also eliminates unhealthy oil from the diet as well as unhealthy carbohydrates which are mostly found in bread, doughnuts, pastries, etc.
Most of the foods in gluten-free diets may promote healthy weight loss if a well-balanced diet is taken which contains essential protein, carbohydrates, and fat.
Other benefits are as below:
It helps in improving cholesterol levels.
It Promotes digestion.
Increases levels of energy.
Removal of unhealthy and processed food items from the diet.
Get more used to eating fruits and vegetables, as contain more antioxidants, vitamins, minerals.
Reduces the risk of heart disease, cancer, and diabetes.
It helps is keeping viruses and germs at bay.
Promotes healthy weight loss.
Improves in irritable bowel syndrome and arthritis.
It gives awareness to foods that have adverse effects on health.
Gluten-free foods are healthy and can also help lose weight. Just it should be taken in right proportion and combination of other foods with keeping portion size in mind.
8 months ago
The gluten-free diet is recently hyped for weight loss and athletes for improved performance and it is virtually impossible to avoid hearing about. With this new gluten-free lifestyle trend, some clever marketing strategies have found a new way to prey on the psyches of consumers. Companies, stores, and restaurants work on a marketing strategy that gets people to buy gluten-free products. And people based on little or no evidence other than testimonials in the media, have been switching to gluten-free diets to lose weight, boost energy, treat autism, or generally feel healthier. But in the race of gluten-free fad diet, people sideline the importance of gluten in the diet.
The true gluten
Gluten is a general name for the proteins found in wheat and glutelins are stored along with starch in the endosperm of various cereal grains. Gluten is found in wheat, rye, barley, graham flour, oats, as well as foods derived from the listed grains. However, true gluten is limited to wheat, rye, barley, and oats.
So, let’s watch out for the importance of gluten before reaching any further conclusion.
Importance of gluten in our diet
Gluten’s main function in foods is to provide a structural mechanism to ease the bread-making process and enable foods to hold their shape and provide texture. It is a part of a healthy diet as it is rich in essential nutrients such as iron, calcium, fiber, folate, thiamin, riboflavin, and niacin and the two main proteins called gliadin and glutenin. According to a recent study published in British medical journal, it is found that long term gluten intake reduce the risk of heart disease in 64,000 women and 45,000 men but that avoiding gluten increase that risk through reduced consumption of healthy whole grains.
Harms associated with a gluten-free diet
Filled with bad carbs: The gluten-free flours such as tapioca starch, corn starch, rice starch, potato starch, etc. has a large amount of starch in it, to make up for the gluten in the wheat flour which causes health issues in the gut with their high Glycemic index.
Deficiency in iron and folic acid: Many people get their iron and folic acid from enriched wheat flour products. Since those products obviously are prohibited on the gluten-free diet, some people don’t get enough of those nutrients while eating gluten-free.
You may not get enough fiber: Eating fiber-rich food is important, especially for breakfast, in order to get and maintain normal intestinal and bowel movements. Removing whole grains from the diet will add to digestive problems overall, not correct them.
Low in vital nutrients: Gluten-free food will likely set you up for deficiencies of important nutrients, including thiamin, riboflavin, niacin, and folic acid (all B vitamins) which whole food bread and cereals are loaded with.
Is very expensive: Gluten-free products are more expensive to produce because it requires more ingredients and the market is very small which hampers the supply and demand resulting in expensive food products.
Why one need to avoid gluten?
A person, who really needs to eat gluten-free, has a very serious medical condition known as Celiac Disease. This disease is an immune reaction to eating gluten, a protein found in wheat, barley, and rye. A person having celiac disease, when eating gluten triggers an immune response in your small intestine. Over time, this reaction produces an infection that damages the small intestine’s lining and prevents the absorption of some nutrients.
This Celiac disease can have a range of symptoms including, stomach upset and bloating, constipation, diarrhea, chronically low iron levels, fatigue, a skin rash, and joint aches or pains. Anyone with a family history of celiac disease or another autoimmune disease such as type 1diabetes or rheumatoid arthritis has a bigger risk of celiac disease. If you suspect that you may be affected by celiac disease, it’s really important to speak to a doctor about getting testing prior to cutting gluten out of your food routine.
Eating healthy on a gluten-free diet
While processed gluten-free options (breads, muffins, granola bars, and cereals) are expensive and low in nutrients, there are many great whole-grain gluten-free options that most people have never tried including amaranth, millet, sorghum, and buckwheat. To balance those lost nutrients and fiber in your diet, your meals should be filled with whole real food which is rich in unprocessed foods, vegetables, fruits and beans
8 months ago
None whatsoever, unless you have Celiac disease, in which case you have no choice.
Gluten is an easily digested protein that is a part of foods humans have eaten worldwide for millennia. Pure gluten is a popular meat substitute for vegetarians in east Asia. It is harmless to most people. However, gluten-free foods have become a multimillion-dollar business, so a lot of money exists in tricking people into eating gluten-free foods.
What are the pros and cons of gluten-free for non-Celiacs? Gluten is harmless, but also nonessential. You can live without it. A gluten-free diet, depending on how you do it, can be more or less healthful than a natural diet. Gluten-free alternatives to glutinous food often have extra fat and sugar to make up for the lower flavor, and so are less nutritious and can contribute to obesity. People on gluten-free diets are more likely to get diabetes, for example. Glutinious foods also often have more nutrients like thiamine and other vitamins, so an overly restrictive diet can lead to malnutrition, especially in kids. No child without diagnosed Celiac should ever be given a gluten-free diet! On the other hand, if a gluten-free diet is lower in beer (which contains alcohol) and higher in vegetables (which contain fiber and many nutrients), then there will be health benefits unrelated to the reduced gluten. Certain sugars called FODMAPs found in wheat and such plants are now being blamed for the negative effects once falsely attributed to gluten, so if a gluten-free diet is also low in FODMAPs, then there will be a benefit… but a low FODMAP and normal or high gluten diet would work even better!
What is the truth about non-Celiac gluten sensitivity (NGS or NCGS)? You can’t ask people who went on gluten-free diets, because you do not know if their new diet was also lower calorie or lower FODMAPs or lower alcohol. Other variables are involved. Plus, there is the placebo and nocebo effect: if you give people who believe gluten is bad for them high-gluten food, but tell them it is gluten-free, most will report feeling better! That test has been done, and that result is the main reason why NCGS is now not thought to exist. To learn if something is good or bad, nutrition scientists give people controlled diets where every singly nutrient is known, and only one is varied. The results of these tests are quite clear, and match common sense based on millennia of human eating: gluten is harmless to non-Celiac humans, and a gluten-free diet has no benefits.
8 months ago
If you’re coeliac, the benefits are several added years of life. In the case of one person I know, it was a healthy, active, fit life in the army - something completely beyond her capacity before her diagnosis, when she was so weak she could barely get out of bed.
If you’re diagnosed with coeliac as an infant, the benefits are just plain staying alive: infant coeliac disease was, historically, one of the ‘failure to thrive’ reasons for infant mortality.
If you have a food intolerance, which I’m going to interpret very broadly as intolerances for gluten and for wheat as a whole including IBS-like reactions, AND sensitivities to high-carbohydrate diets generally and to lectins, the result can be no longer suffering intestinal disturbances.
(Intestinal disturbances may sound funny, but there’s nothing particularly enjoyable about uncontrollable, rotten-egg farting, diarrhea that looks like weak tea and stops you leaving the toilet, much less the house, or being wakened in the night by pains that dwarf childbirth and give you seconds to reach the toilet.)
If there is sod all wrong with you, there’s no reason why you shouldn’t try to eat as wide a diet as you can - which includes avoiding our western over-dependence on wheat. How many people eat wheat at every meal, for example,
wholewheat cereal/toast for breakfast,
sandwich/sub for lunch,
pasta/pie/battered/breaded main for dinner,
8 months ago
If you don't need to cut out gluten for a medical reason, then nothing.
If you do have an allergy/intolerance/coeliac, then your body starts to heal from the damage that's been caused by the immune reactions.
Not sure as much about intolerance (although I suspect it's fairly similar) but in coeliacs, this means that all the inflammation in your intestines starts to go down and the villi (small finger type things that help move everything along) become separate again. How it was described to me was using hands. In a healthy gut, the fingers can all move, in an inflamed gut, the fingers are stuck together.
Hope this helps
8 months ago
In my son's case:-
Less wind-less, and when he does they don’t stink so badly
Better bowel motions - less diarrhea
Stronger bones - he absorbs fat-soluble Vitamins and minerals
Better skin - as above
Better mood - as above
Lower risk of stomach cancer
Higher body fat - he is still very skinny but no longer “dangerously underweight”
Stronger immune system
But then my son IS Coeliac.
With me, whether it’s gluten or just stodgy carbohydrates make no difference. But reducing low glycemic carbohydrates like bread, cakes, Rice, and potatoes means I lose weight.
8 months ago
Everybody who is diagnosed with a gluten problem needs to be very strict with their eating habits. There is celiac disease, gluten sensitivity, which I have and there are those who have gluten allergies.
Allergies are rarer, and I don't know anybody who has one. Celiac is a serious autoimmune disease that calms down if you can stay off of gluten. Of course, many people have problems with cross-reactive foods like dairy, foods that look like gluten to the body. Sensitive people have their problems too because even though they might be able to eat a little bit of gluten regardless they are building up autoimmune diseases such as arthritis and thyroid disease.
If you know that you need to be gluten-free,I will tell you a little bit about it. If you do not need to be a diet of meats and vegetables a little bit of fruit is healthy for everybody. You will avoid most gluten but not all and you'll be happy about it. To be gluten-free you will need a new toaster. Simply washing the toaster will not be able to get the glutinous grains out of the toaster.
Make sure the other family members and Friends that their food does not touch yours. When you go into a restaurant, tell your waitress or the manager that you cannot have gluten. In fact, ask for a gluten-free menu. Ask them if they change their gloves when they cook your food and that should cook our food separated from everybody else's.
Gluten is found in wheat rye and barley. It is found in seasonings, sauces, frozen foods. And though they make a wide assortment of substitute foods, they are no more healthy than their counterparts. This is one reason why I recommend the Paleo Diet. Amy Myers talks about is gluten sensitivity and eating paleo.
In the Paleo Diet, you eat no grains and no Dairy but lots of fresh plant-based Foods and grass-fed meat and wild fish. But whatever you choose this is a big part of what you need to know.
8 months ago
If you have medical issues with digesting gluten the answer is yes (which would mean you have either allergies or intolerance or so on). If not.. you've just needlessly complicated your diet and you'll also be quite limited in your choices (let's just say that gluten-free in no way means healthy .. it just means the product has added whatever it needs to get a decent flavor and texture.. which is usually not a good thing). Never mind that removing gluten from your diet before being tested and told by a medical professional to do so… would mean going on a high gluten diet for at least a month before there's any point in testing for issues. And if you were right.. there's, unfortunately, a high chance the sheer amount of gluten over a longer period of time will cause damage to your body before it can be confirmed through medical tests.
So... if you need to go gluten-free for medical reasons.. go for it. If you don't but still wants to you could copy the diet of a country who eats less gluten normally (just do your research as drastic diet changes can leave you vulnerable to deficiencies and the consequences of that if you don't know or understand what you're doing.. and even more so over time… Never mind visiting other or going to restaurants or similar suddenly became quite difficult unless you bring your own home-cooked meals)... Overall there are no actual health benefits to going gluten-free unless you have a medical reason to do so.
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