Gluten is a protein found in most cereals like wheat and barley.It is said to be inflammation and damage the intestines of people with celiac.For people who are not sensitive to non -Celiac gluten, it can cause symptoms such as flatulence, flatulence and diarrhea.A gluten -free diet is the only treatment for these conditions.But for the vast majority of the population, Gluten does not cause risks and does not need to be avoided.
However, researchers from pediatric magazine show that nearly one -third of Americans are currently reducing gluten consumption, although the incidence of celiac is still stable over time.There is no evidence that the non -gluten -free diet can provide any significant health benefits to those who have no problems in digesting gluten.A gluten -free diet has been shown not to reduce the risk of heart or diabetes type 2.
Only people with Celiac disease have to diet
According to the Celiac disease, the main sources of Gluten include cereals such as wheat, black barley, barley, triticale mushrooms and cross -contaminated oats, as well as their derivatives such as malt, beer plum.and starch.Therefore, people with Celiac or Gluten are sensitive to many common main foods, including pasta, pasta, bread, baked goods, breakfast cereals and beer.
Gluten is also often found in sauce and spices, especially soy sauce and malt vinegar.Moreover, food manufacturers use it as a food additive.In these cases, this substance is usually written on the label is maltodextrin or starch starch.
Gluten -free diet usually consists of natural gluten -free foods, including fruits, vegetables and gluten -free cereals such as brown rice, quinoa seeds and millet seeds.Eliminate foods high in single carbohydrates and exchange them with minimum foods, rich in fiber that can really help promote weight loss and feel healthy.
Dr. Monika Wassermann, a medical doctor at Oliolusso, agreed: “In general, they lose a few centimeters in the waist and weight.However, there is no evidence that Gluten itself contributes to weight gain or hindering weight loss in any way. "
What science says about a diet without gluten to lose weight?
Studies show different results.
Many articles have proven that gluten cuts can actually contribute to weight gain.According to a study published in the American Journal of Pharmacology and Treatment, a diet without gluten caused 15.8% of Celiac patients to switch from normal or low BMI to the excess BMI.Weighing, while 22% of patients have overweight weight.
A similar study from The American Journal of Gastroenterology has shown that 81% of Celiac patients gain weight after two years of diet without gluten.
At the same time, researchers from the European Medical Magazine and the Clinical Gastroentereria Magazine have discovered that gluten cuts may have a beneficial effect on the BMI, for both underweight and fat people.Fight.
An animal study in 2013 also found that a diet without gluten could increase fat burning ability, as well as reduce insulin resistance and adipose tissue.However, human studies are necessary to confirm these findings.
Many scientists noted that, at the time of diagnosis, most Celiac patients were overweight and did not understand the healthy diet.
Is food without gluten better for health?
Gluten adds structure, structure, fragrance and appetite for grilled products.To mimic the functional and sensory effects of Gluten, many products without gluten can be enriched with less healthy ingredients.
A gluten -free biscuits will still contain large amounts of sugar, fat and carbs, like a regular biscuit.In this case, the optional choice does not contain gluten does not mean that it is better for health.
Health experts are also concerned that a diet without gluten can lead to a deficiency of potential nutrients.Dr. Wassermann said: "The diet does not give you vitamin B, fiber, folate, calcium and iron in carbohydrates."
According to an assessment published in Nutrients magazine, gluten cutting can lead to the amount of protein, magnesium, potassium, vitamin E, folate and sodium significantly.