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Gluten-free diet? It will benefit somebody, others will not hurt

Gluten-free diet? It will benefit somebody, others will not hurt Fashion trends are inexorable. Not just clothing, but also food and nutrition styles. Vegetarianism and macrobiotics, nowadays low-carbohydrate and gluten-free meals. Why just "gluten-free"?

Most styles claim not only effective weight loss but also a positive health impact. The effect on health seems to be the most important effect of a gluten-free diet. Many people call flour for white poison and pass between gluten-free without consulting a doctor. They are supposed to be better, easier and feel healthier. For some, this is justified, some unnecessary.

But there are those whose gluten-free diet really saves health. They are people with celiac disease and allergy or gluten intolerance. Others should resort to arbitrary discontinuation of food with gluten or gluten. Especially because examinations of celiac disease and gluten intolerance should be performed prior to the introduction of a gluten-free diet.

If you come to a doctor and want to find out your reaction to gluten, and you have been taking this diet for weeks or months, you are unlucky. Nothing will be detected.

Myth: gluten harms

The truth is that it does not harm most of the population. Respectively, it does not harm those without allergies, intolerance and celiac disease, which is certainly more than eighty percent of the population. So how is it possible that a gluten-free diet helps those without a confirmed health problem?

We all eat too much baking and flour products. Additionally, a variety of sticky "binders" are added to many industrially processed foods, sausages and semi-finished products. Our bodies, combined with a hectic lifestyle, do not handle such a lot of gluten well and the health problems are in the world.

Sometimes you just need to reduce the amount

Unless we talk about people with confirmed celiac disease, allergies or intolerance, it's enough to reduce the consumption of buns, pastries and various lasksomes. The variety of meals are cereal slurries and meals containing rice, buckwheat and millet. Of course supplemented, for example, with raisins, nuts, fruits, and "sown" with meat, eggs, legumes, tofu and vegetables.

If all of us are topped up using suitable fats such as butter, extrapanic olive oil, bio-rapeseed oil, and cold-pressed cold-pressed oils (such as pumpkin and linseed oil), we will have all the nutrients beneficial in the diet.

Those who really need to stick to a strict gluten-free diet can add special gluten-free foods and gluten-free pastries and desserts as a diversified diet to a diet of basic foods (where they always have to keep the gluten content in all purchased foods). A good option is also to bake yourself from buckwheat, amaranth, corn, rice or coconut flour.


Article author: Veronika Hanzlíková, is a nutritional counselor, a therapist of holistic counseling for health prevention and nutrition.
Source: U lékaře.cz



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