The Gluten Myth

The Gluten Myth


Many may already be unknowingly reacting negatively to the gluten memory itself, as well as when mentioning aspartame or sugar. They are buying more expensive food without gluten hoping that they will lose weight or just be eating healthy.  If you are one of those people, you are doing it wrong. Do you know what gluten really is?

What is gluten and why (most) need not worry about it?

Do you avoid gluten? If you ask the average American, you are 30% more likely to get a positive answer.

And when you ask him what gluten is… The answer is mostly wrong or “I don’t know”.

Don’t worry, I’m not going to go into the chemical structure of gluten, or what happens to your body 34 minutes and 12 seconds after consuming non-gluten-free croissants.

Gluten is a protein, or set of proteins, found in wheat, rye and barley, and consequently in their products.

While the vast majority of the population (99%) digestes it without problems, in 1% gluten causes a serious problem. Those 1% have an autoimmune disease called celiac disease, which is activated by gluten intake. For them, gluten free is no problem.

Recently, gluten intolerance has become popular, which is a condition where gluten consumption is digestive problems and celiac disease is absent. Scientists, who through their work announced the existence of such a condition through further work, have denied it themselves. A wonderful demonstration of honest or sound science, in which mistakes are acknowledged and corrected.

Is gluten guilty for all your problems?

Surely a good portion of people really have a problem with certain cereals. However, gluten does not have to be the culprit. Although the culprit has not been identified with certainty, one of the probable ones is the so-called. fermenting oligosaccharides, disaccharides, monosaccharides and polyols, respectively FODMAP.

As is often the case, in trying to shift responsibility and seek banal solutions, people attribute particular foods, or in this case, gluten, to the development of autism, dementia, depression, Alzheimer’s, attention deficit hyperactivity disorder, and even obesity.

And, as is often the case, not to say, this cause-and-effect relationship has nothing to do with reality. In other words, without exaggeration, it is completely fabricated.

Why has the gluten-free diet taken so much?

Not because it provides health benefits.

Gluten is just one in a series of dietary demons used in the process of attempting to lay out, prevent, and treat various diseases and conditions. Nutrition is one of the few environmental factors that we can influence, so we are optimistic about our health promotion.

In addition, one needs to be aware of the opportunities for profit that the existence of gluten lies. Specifically, gluten-free products are sometimes many times more expensive than conventional products, and the food industry very quickly monetized this food myth. Like all the previous ones.

However, some individuals do feel better after eating gluten from their diet.

Why do people who stop eating gluten feel better?

It is easy to conclude that gluten was a problem when we notice certain benefits after its ejection.

However, keep in mind that isolated gluten ejection is an almost impossible undertaking, and this action is almost without exception added to the generally greater concern for a healthy diet, or better quality food choices. And that this is what gives results, either in the form of smaller numbers on the scale or less frequency of indigestion.

What Are The Effects Of Gluten Ejection?

Gluten is not an essential ingredient in the human diet. In other words, we do not need it for the normal functioning of the organism. However, foods, or cereals containing it, especially when it comes to their integral variants, are an important part of a healthy diet, providing us with the necessary amount of dietary fiber, whose intake is often deficient in modern societies, as well as the many phytonutrients associated with positive health effects .

Yes, there are gluten-free substitutions, but the same are due to the processing of the most commonly lower nutritional value.

 In addition, the price of such foods is far higher, increasing the likelihood of a smaller stake in another part of the diet. If you are going to eat less fruits and vegetables because of the choice of gluten-free foods, I promise you you will not do yourself any good.

Simple, but not simpler

We all want to find a simple culprit for our nutritional and health problems. However, more often than not, there is no such thing, and various food exclusions are just shots in the empty. One should be careful and not wrongly condemn innocent foods. Because the basis of a healthy diet is diversity, and any exclusion reduces it.

Make sure at least half of your cereals are whole grain, and don’t blame yourself for enjoying a croissant here and there.

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