Gluten-free foods are undoubtedly one of the main gastronomic trends of recent years. However, do not succumb to fashion - refusing gluten can negatively affect well-being and health. What kind of problems you may encounter, read in this article.
People suffering from celiac disease, - congenital intolerance to gluten, - only 0.5-1 % of the total population of the planet.
Acute celiac disease, which really interferes with normal life, is even less common. At the same time, 63% of people think that refusing gluten will have a beneficial effect on their health. “Failing to eat any product without a doctor’s advice can do more harm than good,” said Sarah Haas, spokeswoman for the Academy of Nutrition and Dietetics. “The gluten-free diet was created to help cope with the disease. It’s important to understand that if you don’t have the right disease and you stop gluten, you won’t get some nutrients, which can lead to health problems over time.
Voluntarily giving up bread and whole grains, you doom your body to a deficiency of certain vitamins and minerals. In particular, vitamin B and iron. In addition, such foods are rich in carbohydrates, so some time after giving up on them, you may feel a breakdown. In the event that you do not want to return to bread, your diet should have a large number of vegetables and fruits, nuts, as well as products - sources of vegetable protein.
Gluten-free foods contain a lot of fiber, which helps with digestion. Without gluten, your body will not receive the proper amount of fiber, which can lead to digestive and intestinal problems. To avoid these problems, add a little broccoli or cauliflower to the diet - it is rich in fiber and does not contain gluten.
Try to find a package of gluten-free pasta in the supermarket and compare the price of them with the cost of ordinary ones. Studies have shown: in Canada, those who decided to abandon gluten began to spend 2.
5 times more money on food. It's all the fault of marketing. But, abandoning gluten, you can well do without extra expenses. Most gluten-free foods — meat, vegetables, and some cereals — are not as expensive as the gluten-free counterparts of popular foods.
Refusing gluten, you often pay attention to the inscription Gluten Free on the packaging and think that such products are much more useful. But gluten-free cookies are cookies. The only way out of this situation is not to eat processed foods and gluten-free analogues, such as pasta or sweets.
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According to a recent study published by the American Heart Association, gluten-free people are 13% more likely to develop type 2 diabetes.
In addition, researchers from the British Medical Journal found that refusing gluten may increase the risk of heart disease. To reduce this risk, try to eat whole grains and remember: not all of them contain gluten. A varied diet will also help to avoid the risk of disease - eat more vegetables, fruits, legumes and nuts.