It is commonly thought that removing gluten from one’s diet improves digestion, boosts immunity, and aids in weight loss. However, the truth is that there is very little research to support the notion that cutting gluten from the diet has any real health benefits. The diet is intended for people who cannot eat gluten due to coeliac disease, which is an autoimmune disorder.
Another common misconception is that gluten-free foods have more nutrients than their regular counterparts, but that is not always the case. In fact, gluten-free foods are not necessarily any healthier than other foods; in some cases, they might even be less nutritious. Nutrition experts have indicated that going gluten-free could even have a negative impact on one’s health because the diet eliminates foods with important nutrients like folic acid and iron, both of which are commonly found in foods that contain wheat flour.
Scientists have also shown that eliminating gluten might not lead to weight loss, either. In fact, such a diet could even result in an unwanted weight gain. This is primarily because many gluten-free foods are lacking in texture and flavour – elements that are added by incorporating extra sodium, sugar, and fat to a recipe. Often, these foods are also more expensive than the same items that have gluten.
If you have been considering eliminating gluten, you might want to think twice. If a person doesn’t suffer from coeliac disease or have a gluten allergy, it is probably best to keep gluten in the diet. After all, changing one’s diet can have catastrophic consequences, especially when it isn’t done properly. Consider how many new vegetarians become under-nourished simply because they don’t know how to get enough protein now that they aren’t eating meat.
The best advice when it comes to going gluten-free is to speak to a doctor about it. In the meantime, it’s a good idea to stick to a well-balanced, healthy diet with a good sleep and exercise regimen.