Originally, the Gluten-Free diet was created for patients with Celiac Disease, gluten allergy, or gluten sensitivity. Today, the Gluten-Free Diet has reached the list of most popular diets amongst the nutrient conscious population. If you are not someone who has been diagnosed with either Celiac or a gluten allergy, you are probably curious what a gluten-free intake would mean for you.
Simplified, gluten is a protein found in foods derived from wheat, barley, and rye. Due to the modernized processing of wheat, there is no nutrient value found in wheat products, therefore no reason that gluten is vital to a diet. In fact many cultures worldwide have wheat and grain free diets. A gluten-free diet is genuinely healthy and will improve cholesterol levels, digestion, and energy levels. In a gluten-free diet, fried food, fast food, and most desserts are forbidden. An intake of fruits, vegetables, dairy, and meats are key. Healthy grains like rice and corn are still allowed. Overall, healthier, fresh foods are consumed, and junk foods are left on the shelves.
An important fact about eating Gluten-Free is that many gluten-free products substitute gluten for starch and other carbohydrates. Therefore, while you are eliminating many unhealthy foods from your diet, you are increasing starch and carbohydrate intake. Many gluten free foods are low in folate, fiber and iron; it is important that these vital nutrients are supplemented in a gluten free diet.
Scientific research has shown that patients with dermatitis herpetiformis, autism rheumatoid arthritis, parkinson’s disease, neuromyelitis, down’s syndrome, peripheral neuropathy, multiple sclerosis, seizures, osteoporosis, and diabetes will all benefit from gluten free dieting during treatment. If you have any existing health issues, and even if you don’t, it is wise to consult your Physician before starting a gluten-free diet.
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