Life & Natural Health No. 25

by ace

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With or without gluten? That is the question!

Nowadays it is not difficult to find someone who has cut gluten from the diet. This protein, found with starch in various cereals such as wheat, barley or rye, is present in products such as bread, crackers, cakes, savory, pasta and even beer.

Gluten-free and lactose-free fashion has rocketed
consumption in recent years and consumers associate
the “gluten free” claim to healthy eating. Nutritionists warn, however, that these substances should only be withdrawn from food if there is a reason to do so.

The President of the Order of Nutritionists, Alexandra Bento, warns that there is a lot of confusion and many false concepts
around this search.
Who wins with this? It is certainly not the consumer but the food industry, which is constantly growing, and has found it a perfect niche to increase profits.

This protein has become a major food enemy, although it is estimated that only 1% of the population is celiac. However, about 10% of the population has already cut this food from the diet, now consuming gluten-free products, specially developed and produced by them.

Gluten Free Diets Are For People Diagnosed With Celiac Disease – A Disease
autoimmune disease caused by gluten sensitivity. This disease can only be diagnosed by a doctor and includes symptoms such as diarrhea, vomiting, severe abdominal discomfort, irritability, lack of
of appetite, anemia.
We now know that gluten helps a lot in the production of bread because it gives it that cute, sweet look. Without gluten, bread would not grow, experts say.

Pedro Graça, director of the Faculty of Nutrition and Food at the University of Porto, says that those who are not gluten and lactose intolerant and who consume products without these nutrients just because they are fashionable run a serious risk of developing intolerance.
In addition, nutritionists warn, many of these foods are more caloric and more expensive, and consumers modify their diet for no reason.

There are also other risks associated with gluten free eating when you have no intolerance to this protein. By eliminating wheat, barley, rye and other grains from the dish, we eliminate not only gluten but also other nutrients like
iron, folic acid, vitamin D, zinc.
The expression “gluten free” does not mean that a particular product
It is healthier since many of them are high in saturated fat, cholesterol, sodium or have added sugar to compensate.

Stay vigilant and don't be fooled by the publicity. If you are not sick, you do not need to adopt a gluten free diet.

Life & Natural Health # 25 appears first in Zen Energy Magazine.

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