Gluten has become one of the most controversial topics in the world of food. Nowadays you can buy a gluten free product almost in every supermarket. But the question is: do you really need it? Are gluten free products healthier and better? Or are they just another market speak to assure you that you have to pay more money for vague benefits for your health?
Today we will explode the most widespread myths about this substance.
Myth 1. Gluten provokes abdominal distention and bloat.
Healthy people do not suffer from abdominal distention after having gluten in their menu. It is very easy to check: if you feel ok after eating some bread, there is no reason for you to refuse it.
Myth 2. Gluten consumption leads to obesity
It is partially true. If your behavior is sedentary, farinaceous products will facilitate fat deposition. But gluten has nothing to do with it. The thing is that bread, buns and cookies are very high in calories and starches which cause obesity.
Myth 3. Gluten increases the risk of cardiovascular diseases.
There is no scientific research conducted nowadays that could confirm this thesis. Heart issues are provoked by severe infectious illnesses, cholesterol diet, excessive drinking and smoking. But gluten is not the reason here.
Myth 4. Gluten causes cancer
It is partially true. This idea is based on the research that has proved that decrease of consumption of products containing gluten leads to reduction of risk of cancer in intestinal tract. But the experimental group was formed from people who suffered from celiac disease being gluten intolerant. These results are often carried over healthy people what is inappropriate.
Myth 5. Gluten is the reason of autoimmune diseases.
There are people who suffer from celiac disease and they are gluten intolerant. It is genetic disorder and you cannot catch it like a flu. Gluten does not cause celiac disease. But we are describing this illness below as this is the actual reason why people prefer ordinary products to what is gluten free.
Are you gluten intolerant?
The problem of increasing gluten intolerance is that modern wheat differs from the sort which was consumed by our ancestors. The wheat that we have today has been selected and transformed over years by selectionists who wanted it to contain more protein. And more gluten. This is the reason why the percentage of celiac disease cases grew up to 400%. Because several decades are not enough for human body to adapt for digesting so rapidly changed products.
Pay attention to frequent stomachache, altered defecation pattern, constant general weakness, anemia symptoms. Probably, these are the signs of gluten intolerance. Try to eliminate products containing any form of wheat and opt for what is gluten free for several weeks and you will be able to observe how your body responds for this change. As an additional advantage, you can lose extra weight when you stop eating white bread and pastry.
But be aware not to fall into a trap of gluten free brands. Despite the fact that they do not contain this protein, they are very high in calories, have much sugar, artificial conserving agents and colorants that can provoke various forms of allergies and skin issues.
Some people have genetic predisposition to inflammation caused by gluten. The most widespread case is celiac syndrome when immune system identifies gluten as a virus that must be attacked. The problem is that those tissues that encounter immune attack are hurt. As a result, people suffer from digestion diseases, cardiovascular problems, brain illnesses and other issues.
On the one hand, only 1% of people has celiac disease but about 30% have a certain immune reaction to gluten. There are gluten intolerance tests but they do not give a certain result from the first time. And the only way to identify if you are sensitive to gluten is to eliminate it from your diet.
To help you to change your diet, we have prepared a list of products containing gluten:
– Wheat, barley, oats and rye;
– Bread and bakery products;
– Sweet and unsweetened pastries (cakes, muffins, cakes, pies, pizza, pancakes, cookies);
– Pasta products from flour of the listed cereals;
– Sausages, cutlets, meatballs;
– Soya containing products;
– Candies, ice-cream;
– Ready-made breakfast cereals;
– Processed sauces and dressings;
– Crab sticks;
– French fries and crisps;
– Bouillon cubes;
– Canned tomato sauce or tomato paste.