Gluten-free: The Harm behind the Diet

Gluten is a protein contained in common grains such as wheat, barley, rye. People in these foods are allergic (most serious allergy is celiac disease), you must follow the diet of strict gluten-free in order to relieve the symptoms. Despite the elimination of allergen intake, people without gluten started suffering from undesirable side effects. In recent years, many Americans lived in a completely gluten - free lifestyle without medical necessity. Many people think that it is a healthier diet and even believe it is an effective weight loss tool.

As public awareness of gluten hypersensitivity increases, penetration rate of gluten-free meals are markedly elevated This is, of gluten-free diet is more health for the general public, (unfounded) that there is no gluten It is a belief. It is an availability product. Some people think wheat and cereals we eat today are different from our ancestral grain and it leads to the problem of digesting them. In the United States has about 18 million people suffering from gluten intolerance or non-peritoneal gluten hypersensitivity (NCGS), is believed to have developed the symptoms under irritable bowel syndrome (IBS) - bloating, Abdominal pain, irregular defecation. As NCGS inspection can be expensive, many parents are inspecting gluten free meals without waiting for diagnosis.

For people with celiac disease, gluten hypersensitivity, or skin diseases, herpetic dermatitis, we recommend a gluten-free diet. Gluten free diet may be useful for patients with irritable bowel syndrome, nervous system disorders, glutenin ataxia, type 1 diabetes and HIV associated enteropathy

For people with celiac disease, we recommend a gluten-free diet. This is a serious gluten intolerance. The scientific community is still discussing the benefits of gluten free meals for people who do not suffer from celiac disease, but many Americans have joined this rank. According to today's medical news, about 1.6 million people were diagnosed with this disease after a gluten-free diet. "Quinoa is gluten-free naturally, so this nutritious grain is ideal for a gluten-free diet," says Toups. Researchers from Columbia University Celiac Disease Center, in a study published in the Journal of Human Nutrition and Dietology, found that "in order to improve the gluten-free diet of nutrients, add the oatmeal and buckwheat to meals and snacks." I pointed out. Noteworthy is protein (20.6 g versus 11 g) iron (18.4 mg vs. 1.4 mg, calcium (182 mg vs. 0 mg) and fiber (12.7 g versus 5 g). "