Gluten-free diet is not healthy for everyone

There were times when gluten, a protein derivative found in wheat, rye and barley, was a term foreign to humans. Not many people had heard of gluten. Nowadays, almost every day “gluten”

I hear the word , but mostly as a food ingredient to avoid. Is it really a wise decision to completely remove gluten from your diet?


Who is suitable for a gluten-free diet

Gluten-free diets are specifically designed for a condition known as celiac disease and non-celiac gluten sensitivity. When gluten is consumed in people with celiac disease, an immune response is triggered that damages the small intestine membrane, which affects its ability to absorb nutrients, including carbohydrates, proteins, fats, vitamins, and minerals. When the food is not properly taken, deficiencies can occur, causing anemia, osteoporosis, weight loss and other complications. Following a gluten-free diet will help the intestines to heal; nutrients are absorbed correctly and symptoms such as abdominal pain, bloating, weakness and diarrhea or constipation pass over time.


Medical nutrition therapy with a gluten-free diet is the only treatment that will work for celiac disease, and if people do not strictly follow this diet, they can experience all sorts of complications. People with non-celiac gluten sensitivity may have trouble digesting gluten and have symptoms similar to celiac disease. However, they experience milder ailments in celiac disease. The definitive test for diagnosing celiac disease is a small intestine biopsy from which multiple samples are taken from the small intestine. However, it is important to avoid a gluten-free diet until the tests are completed, as doing so may hinder an accurate diagnosis.


Disadvantages of gluten-free diet

If you cut gluten unnecessarily, you can increase the risk of nutritional deficiencies. Gluten-free foods may have a lower content than their peers in fiber content. You may also be deprived of B vitamins that can be taken from processed wheat products. In addition, gluten-free products can contain as many calories as their gluten-containing counterparts. Many gluten-free baked products are made with white rice flour or various starches and contain more fat and sugar to make it more delicious.

The fact that a junk food is gluten free does not change its junk food. Although a gluten-free cracker doesn’t have wheat, it still has calories. The reason why people feel better or lose weight when they completely remove gluten from their diet; It may be to exclude processed foods containing gluten such as bread, pasta, cookies and cakes from their diets and eat fiber-rich vegetables and fruits.


Final note

Based on this idea, the effects of a low gluten diet in healthy people are not caused by the reduced intake of gluten on its own; instead, it reduces the fibers taken from wheat and rye; We can conclude that there is a change in the consumption of foods that are rich sources of dietary fiber such as vegetables, fruits, quinoa, oats, and coffee. Finally, adhering to a gluten-free diet can be socially difficult. Trying to eat a gluten-free diet and having gluten-free meals in a restaurant or an invitation can be difficult.

For questions, you can contact by e-mail.

MWT. Serkan Sıtkı Şahin

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