It’s a common component in many of the foods we eat…
Gluten, found in wheat, rye and barley, is an infamous mix of proteins you’ve probably been warned about.
But don’t let all the talk scare you. Ditching gluten isn’t for just anyone.
Reid Binion reported in today’s health minute.
Thinking about going gluten-free?
Cutting the mix of proteins from your diet is a popular move…but experts warn it isn’t for everyone.
Gluten-free diets are intended for people with Celiac Disease, a condition where an immune system response is triggered when gluten is consumed.
This can damage the lining of the small intestine and hurt its ability to absorb nutrients, leading to Anemia, Osteoporosis, weight loss and other complications.
Removing gluten from your diet allows the intestine to heal.
Dietitians say this can alleviate symptoms and allow the absorption of nutrients.
But if you don’t have Celiac disease, removing gluten from your diet puts you at risk of missing nutrients.
Gluten-free substitutes can be lower in fiber than their gluten-full counterparts.
And if you’re ditching gluten to lose weight, you might be even worse off.
Gluten-free junk food is still junk food. Nutritionists say the caloric value might be just as high.
As with any diet, talk to your doctor before making any changes.