Gluten “good” or “bad”?

Probably all of us have heard about the gloomy glory. However, is it worth giving up? How will his exclusion from the diet affect your health? As you can see one question, puts another one. From everywhere you can hear different, extremely opposite opinions. Some encourage it to be eliminated, guaranteeing numerous health benefits or weight loss. However, how to find the golden mean? What’s the truth? In this article you will find the latest information supported by data collected by the American Heart Assosiacion (AHA) from this year.

Gluten is a mixture of proteins, contained in wheat, barley and rye grains, whose task is, among other things, to create a proper dough structure. Giving it a characteristic ductile texture.

Gluten catches attention, among other things, by seemingly ubiquitous celiac disease or non-deleterious gluten intolerance (NNG). However, as it turns out, this problem concerns only about 1% of the population (celiac disease). On the other hand, less than 6% of the population found intolerance to gluten with a different base than the aforementioned disease entity.

And now a bit about how “bad” gluten can have a positive effect on your health .

AHA study shows that eating more gluten may be associated with a lower risk of developing or developing type 2 diabetes.

The authors of the analysis wanted to check whether the consumption of gluten affects the health of people without apparent reasons for giving up this ingredient in a daily menu.

The study included data collected from several long-term analyzes covering approximately 4 million participants. Researchers estimated daily gluten intake for about 200,000 people from three long-term reviews – NHS (about 69 thousand people), NHS II (around 88,000 participants), HPFS (about 42,000 respondents). The collected data came from the questionnaires on the frequency of consumption of products, completed by participants every 2 – 4 years (about 30 years of observation). The average daily gluten consumption was for the NHS – about 5.8g / day, NHS II – about 6.8 g / day and for HPFS – about 7g / day. The gluten consumed most often came from products such as bread, croissants, pasta, muffins and cereals.

The fact that most gluten-free products contain less dietary fiber and health-related minerals and vitamins, which makes their nutritional value is lower, and unfortunately the purchase price is high, is a non-gloss fact.

The authors of the study noticed that the diet of people who resigned from consuming gluten-containing products or ate them in small amounts contained small amounts of dietary fiber. The correct amount of this ingredient in the daily menu is one of the factors preventing the onset of type 2 diabetes and overweight or obesity.

The analysis showed that people who had a gluten diet in about 20% had a 13% lower risk of developing type 2 diabetes compared to participants with the smallest intake of it (<4g / day).

As you can see, the presence of gluten in the diet, can be associated with numerous advantages – providing the right amount of dietary fiber, vitamins (from group B) and minerals (magnesium, potassium, zinc and others). Therefore, before taking a restrictive gluten-free diet, it is worth considering the reason for its use. If you have not been diagnosed with celiac or other types of gluten intolerance, based on diagnostic tests and a doctor’s assessment, this diet should not apply. According to the current state of knowledge, it is not recommended to eliminate gluten for the general public. Fashion is fashion, but is not health one of the most valuable treasures?

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