The gluten free diet used to only apply to those with Celiac disease but has now become somewhat of a trend. Dieting trends are something worth looking into, but it’s important to be well-educated before going ahead and implementing a lifestyle change.
The rundown on gluten
Gluten is a protein found in many grains, such as wheat in all forms, rye, and barley. Disorders such as Celiac disease, wheat allergies, and non-celiac intolerance, all revolve around problems with gluten digestion.
For those of you who believe eating gluten-free promotes weight loss, keep in mind that this may work, but only if you are focusing on other areas of nutrition. Switching to tapioca bread instead of white bread won’t change the fact you are still eating bread. For those with a gluten allergy, tapioca bread is more easily digestible, making it a viable option.
On the other hand, if you’re interested in a gluten-free diet for weight loss purposes and decide to cut out bread completely, consider sticking to hearty grains like quinoa or polenta. Because these grains don’t include gluten, they are easier to digest. Once you eat natural whole grains without gluten, you may have the potential for weight loss, but again, eating tapioca bread instead of white, just replaces something of no nutritional value for another. The key is to eat natural gluten free grains like amaranth, buckwheat, millet, teff, and brown rice, that are packed with good vitamins.
Who this diet may benefit
Those without Celiac who begin this lifestyle will usually hop on board due to other issues, such as digestion issues. Many tend to link gluten intolerance to underlying digestive issues they may be unaware of. If you are struggling with any kind of digestive issues, maybe eating gluten free will help alleviate the symptoms.
If you have a family member with a strict no gluten diet, it is common for family members to stop eating it as well, for safety purposes, as well as, it’s just easier for everyone to do it then have to constantly cook separate meals.
If you are simply trying to eat better and have no gluten-related or digestion issues, then sticking to a healthier diet that focuses mainly on more natural grains then processed, so you don’t have to say goodbye to everything wheat, when it’s not necessarily bad for you.
Why the sudden trend
The growth in popularity can probably be linked with all the options and alternatives for people with Celiac and an intolerance that are being advertised. Many products will now advertise if they are gluten free and plenty of restaurants are starting to include markers for dishes they serve that are gluten free. This gives people who live with the disease or allergy real peace of mind when dining out, but this also stirs up the curiosity and rumors about this kind of dieting.
It’s always important to talk to a healthcare professional and educate yourself before starting a new diet, so make sure you talk to someone first if you feel this diet may apply to you.