Grab Best Fitness Blog FeedGluten Free ... by Karli taylor
It seems as though there is a new diet fad on the horizon- move over fat free and low carb, here comes Gluten Free!
Gluten free living was originally intended for people suffering from Celiac disease, an autoimmune condition that causes an intolerance to gluten. Many who are not suffering from this disorder are turning their nose up at this protein that is found in wheat, rye and barley products as a way to lose weight. Is this a good idea?
Any time you completely eliminate something from your diet you typically lose a few pounds- largely because you are limiting the amount of calories you take in. Cutting out products made with gluten may help you eat healthier by eliminating things like cookies, cakes, pies and other unhealthy carbohydrates, but in these cases, it’s the sugar and fat that are added to the gluten that make these foods unhealthy. For someone not sensitive to the protein, making better carbohydrate choices is a better route to take than going gluten free.
Eliminating gluten from your diet may create problems that far outweigh the benefits. For example, by avoiding fortified breads and cereals, you're missing out on folate. Folate has been directly linked to cardiovascular health and wellness. Pregnant women who don't get enough folate double their risk of preterm delivery -- and their babies have a 50 to 70 percent greater likelihood of developing certain birth defects. Replacing wheat products with gluten-free versions doesn't help much. Only a small percentage of gluten-free breads, cereals, and pastas are fortified with folic acid, the synthetic form of folate.
If you have celiac disease, cutting out gluten is the right choice for you. You can get your folate by eating leafy greens and gluten free whole grains like quinoa. If you do not have an intolerance to gluten, living without it does not have any metabolic advantage or specific health benefit.
