Myths And Facts About Gluten-free Foods

Gluten gives the crust its trademark stretch and the bread its satisfying chewiness. But it has also been demonized by dieters and seriously misunderstood. Today, people mistakenly refer to”I’m getting rid of gluten” as an acronym for”I’m eating healthy.”. Here are some of the biggest myths and facts about gluten, so you can figure out what works for you.

Myth: giving up gluten means giving up carbs.

Fact: not all carbohydrates contain gluten. Gluten is a protein found in wheat, barley, rye and related grains such as spelt and Faro, Pará. Many other grains, such as rice, oats, and quinoa, are naturally gluten-free. Carbohydrate-rich foods such as fruits and plain yogurt, as well as vegetables such as potatoes and corn, do not naturally contain gluten.

Myth: Everyone should give up gluten.

Fact: for people with celiac disease, a permanent cut of gluten is necessary. Celiac disease is an autoimmune disease that causes damage to the walls of the small intestine when you eat gluten. Celiac disease may cause symptoms such as diarrhea and gas. It can also be completely asymptomatic. This damage can interfere with your body’s ability to absorb nutrients from food, which means that if left untreated, it can lead to diseases such as anemia, osteoporosis and diabetes. If you have a family history, your risk of celiac disease is higher. It is more common among people of European descent, although anyone can have it.

Myth: gluten-free products are healthier.

Fact: there are a lot of gluten-free products out there that are specially made, and that helps. But just because something is labeled”Gluten-free” doesn’t mean it’s healthy and nutritious. It is sometimes used as a marketing gimmick, as in sodas and Nachos. Gluten-free cereal products, such as bread, may be low in fiber because they are often made from rice flour. They may also lack the iron and folic acid fortification found in conventional cereal products. These products are sometimes more expensive, so if you don’t need them, you may want to save money.

Myth: gluten-free diet can help you lose weight.

Fact: cutting back on foods like pizza, bread, pasta, cakes and crackers may lead to weight loss because you’re cutting back on the big foods. But most people replace these foods with gluten-free foods-in some cases, these foods may be higher in calories. This is because manufacturers often add extra starch, fat and sugar to help improve taste and texture.

Myth: if you think you have celiac disease, you should give up gluten.

Fact: to diagnose celiac disease, your doctor can give you a blood test to look for certain antibodies, and a biopsy of your intestines to check for damage. But you shouldn’t go gluten-free before these tests. This may distort the results, leading to false negatives. If you are diagnosed with celiac disease, you need to avoid any amount of gluten and check all labels for wheat, barley and rye. Also check the”Contain” statement. Gluten-containing grains are used in some food ingredients, such as starch. Look for oats labeled gluten-free-some brands may be exposed to gluten during processing. Talk to a pharmacist about any medications you’re taking. Some medicines are made from wheat or barley.

Keep in mind that if your celiac disease test is negative but you still think gluten is a problem, you may have something called Non-celiac gluten sensitivity. You may not have intestinal damage, but you may still have abdominal pain, bloating, flatulence, diarrhea, and even fatigue and brain fog after eating gluten. The Non-celiac gluten sensitivity isn’t tested, but getting rid of gluten for a few weeks and tracking your symptoms will help you figure out if you feel better without it.

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