Gluten-Free – It’s Not For Everyone
A diet without gluten can have a downside even though many people see it as a way to lose weight. A main concern is that folks who abstain from gluten who do not have a medical need to do so do not get enough nutrients. Processed wheat products like cereal and bread are usually fortified with iron or B vitamins – and the gluten-free versions often don’t.
Gluten-free foods can often not have as much fiber as their gluten counterparts and many Americans are already fiber deficient. To compensate for taste, many gluten-free products also tend to have more fat and sugar than regular products. They can also have just as many, or more, calories than their wheat equivalent, which means the gluten-free option could actually interfere with dropping extra weight.
Gluten-Free Was Created For Celiac and Gluten Sensitivity
Those who suffer from Celiac disease have an immune reaction to eating gluten, a protein found in wheat, barley, and rye. Eating gluten can damage the lining of the small intestine, which can prevent nutrients from being absorbed properly for people with Celiac disease. This can lead to issues such as nerve damage, infertility, and osteoporosis. So, if you do not have Celiac disease, gluten intolerance, or gluten sensitivity, your body will process gluten just fine.