Breaking news: Gluten sensitivity and intolerance is real.
I do not know about you but when ever I go shopping I notice that the number of
Gluten free products has increased dramatically. The products are everywhere and
you can see that Gluten free symbol and gluten free menus, it seems to be everywhere.
I read statistics somewhere on my browsing that there has been a dramatic 37%
increase in the buying of gluten free products in USA last year alone. So with all
these gluten free products around us….what is it all about?
Just another Food Fad?
A recent study from Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic
in Rochester, Minn, found that about 1 percent,or 1.8 million, of U.S. adults have
celiac disease which is four times more common than 50 years ago
Of course that asks the following question Why has there been this increase?
According to Dr. Murray “it could be due to changes made to wheat.”
In the 1950s, scientists began cross-breeding wheat to make hardier,shorter and
better-growing plants. “The gluten in wheat may have somehow become even
more troublesome for many people,” Added to this is also the fact that the wheat is more
highly processed and as a population we are eating a lot more of it.
OK So, what is gluten anyway? and whats the big deal?
Gluten is a protein found in grains, such as wheat, barley, rye, spelt and kamut.
Millions of people around the world just cannot stomach this protein (literally).
For those with celiac disease, even the tiniest amount of gluten triggers an
autoimmune reaction that literally makes your immune system destroy your intestines.
Mainstream science is still arguing that people without celiac disease have no reason to
avoid gluten for the following reasons-
Gluten itself doesn’t offer special nutritional benefits. But the many whole grains that contain gluten do.They’re rich in an array of vitamins and minerals, such as B vitamins and iron, as well as fiber. Studies show that whole grain foods, as part of a healthy diet, may help lower risk of heart disease, type-2 diabetes, and some forms of cancer. The 2010 Dietary Guidelines for Americans recommends that half of all carbohydrates in the diet come from whole grain products.
But the most recent studies prove otherwise:
– A review in the New England Journal of Medicine linked gluten to 55 conditions,
including chronic fatigue, bloating, irritable bowel syndrome, migraines, osteoporosis, anemia,rheumatoid arthritis, depression, ADHD, and even cancer.
– Another study published in the Journal of the American Medical Association,
found that people diagnosed with gut inflammation had a 72 percent increased
risk of death (mostly from heart disease and cancer), while those with gluten
sensitivity had a 35 percent increased risk.
Watch out for “Gluten-Free Foods”
Many commercially prepared gluten-free foods are no better
than their “super-gluten” counterparts. Most of these foods
are highly processed and contain chemicals and preservatives.
But that’s not the worst part about them…
Gluten-free packaged desserts typically have a higher
glycemic index than their wheat-based counterparts.
Most of these foods and recipes are made from rice, corn,
potato and tapioca flours and other high-glycemic grains.
I know it sounds like an exaggeration but some gluten-free flours are
just as bad as eating a candy bar when it comes to your blood sugar.
In addition to that they are sweetened with harmful chemicals
like sucralose and aspartame, and if they are not sweetened then
they usually contain sugar, honey, agave syrup, or even corn syrup.
So basically all those ingredients found in gluten containing food that
promote inflammation ,weight gain and high blood sugar.
So how do we go on a gluten free diet and still lose weight?
We do it properly like enjoying our favorite desserts and keeping our health!
==> Guilt-Free Gluten-Free & Sugar-Free Desserts