Three reasons to supplement your diet with healthy foods.
Gluten-free stands alone among the many fashionable eating systems. This is not really a diet, but a lifestyle for many people with intolerance to wheat protein – gluten or gluten. However, what began as a form of treatment is gradually becoming part of a healthy lifestyle for ordinary people – for example, in the United States, 67% of consumers prefer gluten-free products. There are many reasons for this, but we have picked three good reasons to try a new lifestyle this summer!
Avoid the hidden threat
Certainly, gluten is not dangerous for a healthy person. Evolutionarily we are adapted to it – after all, humanity has been consuming wheat and other gluten-containing cereals, such as rye, for many thousands of years. However, approximately 1-1.5% of humanity suffers from a congenital genetic disease – celiac disease, in which gluten causes serious digestive disorders (enteropathy) and concomitant diseases. For such people, a gluten-free diet is a real salvation: premature mortality among patients with untreated gluten enteropathy reaches 30%, while if strict restrictions are observed, it drops to 0.4%.
It would seem that there are not many (although only in Russia the number of such patients will be about 1.5 million people), but nowadays there are more and more people with complete or partial gluten intolerance, and this is not always caused by genetic reasons.
“Some researchers believe that the increased incidence of gluten-related side effects is due to the development of new varieties of cereals with a high gluten content, as well as the fact that there is an upward trend in the consumption of gluten-containing products.”
That is, a sharp increase in the amount of gluten in the diet of ordinary people leads to the fact that the body begins to perceive this protein as an allergen. Therefore, those who develop at least a few of the symptoms listed below should try limiting their gluten intake and partially switching to a gluten-free diet:
pain in the abdomen with a burning sensation; bloating, feeling of heaviness in the stomach, frequent constipation and / or diarrhea;
constant fatigue, headaches, frequent muscle cramps, numbness in the arms and legs, joint pain;
skin rashes, eczema, redness or swelling of the tongue.
Diversify your diet
Summer is the time to change or adjust the diet: the heat helps to easily give up excesses and switch to vegetables, fruits and dairy products. It also becomes easier to exclude “empty” bread made from refined flour – it can be replaced with grain varieties or modern gluten-free bakery products. Moreover, this is not due to serious restrictions – today it is produced for every taste.
“In the production of the vast majority of common products, such as meat and milk processing, various sauces, seasonings and much more, gluten is used as a convenient and affordable food stabilizer. However, for those on a gluten-free diet, this becomes a problem. Therefore, when shopping for food, it is important to pay attention to the labeling – not just “gluten-free”, or gluten free
Yes, it is true that the exclusion of gluten-containing foods from the diet helps to gently and without violence against the body, to reduce weight and improve health. This happens not so much due to the “magic” properties of gluten-free products, but due to two main reasons:
establishing proper digestion. Not only in those who have a clear or latent gluten intolerance, but also in perfectly healthy people – due to the high content of beneficial prebiotics (high-quality and natural dietary fiber);
control of the diet. Often gluten-free products labeled “Crossed Ear” contain less salt, white sugar, and refined fast carbs. This reduces the total calorie content, and due to the variety of tastes, special efforts are not required for this.
For the effect of weight loss to be more pronounced, it is worth following the usual dietary recommendations proposed by the World Health Association: at least 400 g of vegetables and fruits daily, reduce sugar consumption to 5-12 teaspoons, and the amount of fat should not exceed 30% of the total calories diet.