Gluten: Is it really that bad?
by ariane.r on October 2, 2013 - 3:57pm
Gluten-Free diet is well-known for losing weight. They say: Cut the gluten in your food and you will lose 10 pounds! But how far is it true? This article will help to demystify all about gluten.
Gluten is a protein component found in wheat, rye and barley. But unfortunately, the gluten is far more omnipresent in our food. Gluten hides in sauce, beer and wine, licorice and many others. On healthy individuals, gluten has no health effects. But on those who have Celiac diseases, the gluten can cause many damages such as diarrheas, gassiness, etc. Eradicate the gluten of your daily meal is pretty difficult because in America, gluten has contaminated a lot of cousins of wheat like oats, spelt, kamut, farrow, etc. In fact, products who are supposed to be “G-free” are, according to Wendy Bazilian, DrPH, RD, author of The SuperFoodsRx Diet (Rodale), “packed with sugar and fat”. You might lose some weight, but it will not be as efficient as many persons think. Bazilian says that people who lose a big amount of weight are the 5 to 8 percent who are gluten-intolerant. These people could end up with constipations or diarrheas, but on the other hand they could end up with emotional effects like be irritable, depressed, and even maybe have mouth sore and weight loss. Therefore, Bazilian suggests going gluten-free only if you have allergies or intolerance with gluten.
I found this article very interesting. It came from the Fitness magazine, which is a really good source. Health and Fitness is their core concepts so their journalists are qualified to write about those subjects and promote good information to their readers. It is a good thing that the famous diet G-free that attracts many stars is demystified. On the other hand, I was expecting that different experts give their opinion about gluten. We only have Wendy Bazilian’s opinion. Even if it is a reliable person, I hoped other arguments about gluten so I would have a better idea of the truth.