Benefits of Gluten-Free Diet: Learn The Truth
What exactly is gluten?
Gluten is a protein present in barley, wheat, some oats, and rye. Food that we buy every day, such as cakes, cookies, pasta, cereals, pizza, and bread contains gluten. What are the benefits of a Gluten-free diet? Around 1 percent of the population has a medical disorder named celiac disease or allergy to non-celiac gluten. Celiac disease is an infectious condition that affects the lining of the small intestine and inhibits nutritional absorption from ingested foods. The damage has been done by a gluten-feeding reaction.
Which Is a Gluten-Free Diet?
Essentially this is a diet that excludes any food that contains gluten. Given that gluten-containing whole grains have fiber and nutrients including magnesium, B vitamins, and iron, it is essential to substitute for these nutrients that are lacking. In addition to eating naturally gluten-free food in its entirety such as fruits, seeds, beans, legumes, nuts, vegetables, fish, eggs, and poultry, the following whole grains are primarily gluten-free as well: Brown, black, or red rice, Quinoa, Buckwheat, Millet, Amaranth, Sorghum, Corn, Gluten-free oats, and Teff.
Gluten and Health Benefits
Gluten is most generally correlated with wheat and wheat-containing products that are plentiful in our food supply. Negative media coverage on wheat and gluten has led others to reconsider their role in a balanced diet. There is no empirical work to back such claims; published literature generally shows the contrary. Researchers observed no link between long-term dietary gluten intake and the incidence of heart failure in a 2017 research involving more than 100,000 people without celiac disease. Nevertheless, the results have indicated that non-celiac people avoiding gluten may raise their risk of heart disease due to the potential for decreased whole grain intake.
Much research-related whole grain intake to improved health outcomes. For example, groups with the highest diets of whole grains and wheat (2-3 servings daily) were shown to have substantially lower levels of heart disease and stroke compared with groups consuming the lowest quantities (less than 2 servings daily), type 2 diabetes growth, and deaths from all causes.
Gluten can also serve as a prebiotic in our bodies, feeding the “useful” bacteria. Arabinoxylan oligosaccharide is a prebiotic, wheat bran-derived carbohydrate that has been shown to promote bifidobacterial development in the colon. Such bacteria are normally present in a safe human intestine. Gastrointestinal disorders have been linked with variations in their volume or behavior include inflammatory bowel disorder, colorectal cancer, and IBS (irritable bowel syndrome).
Other disorders that could involve gluten restriction or removal in the diet include:
- Non-celiac gluten allergy is often referred to as gluten intolerance or gluten-sensitive enteropathy (GSE). Gluten intolerance with symptoms close to those of celiac disease, but without the associated elevated rates of antibodies and intestinal injury. GSE is not for diagnostic testing but is defined by recurrent signs and incorrect celiac diagnosis.
- Wheat Allergy — An allergy to multiple proteins present in wheat
(albumin, gliadin, gluten, globulin), confirmed with positive blood testing on immunoglobulin E and a diet threat. Compare that with celiac disease which is a common gluten allergy. Symptoms vary from moderate to extreme and may involve mouth or throat swelling or scratching, hives, shortness of breath, itchy eyes, diarrhea, vomiting, cramps, and anaphylaxis. Individuals who test negative for this disorder can often have a susceptibility to gluten. This syndrome is most often seen in infants, most of them outgrowing by adulthood.
- Dermatitis herpetiformis (DH)—A rash of the skin arising from taking gluten. This is an inflammatory reaction that presents itself as a recurrent red itchy skin rash that may cause bumps and blisters. Although people with celiac disease that encounter DH, the reverse is not always valid. It is necessary to remember that gluten is not a concern with people who have an adverse response to it or test positive with celiac disease. Many individuals may get the gluten to consume for the most part of their lives, without any harmful side effects.
So suggest spending money by consuming gluten-free foods. Which offers outstanding dietary safety benefits if you start going on a gluten-free diet. Also, if you have signs of celiac disease (bloating, gas, weight loss/gain, diarrhea, fatigue). Please call your health care professional to schedule a convenient test appointment.