August 12, 2015
Why Going Gluten-Free May Not Be The Best Thing For You
In today's food world, it seems there is a new cause for concern at every corner. We are constantly being informed of the next best thing for us, from juicing to going gluten-free. And while some people simply cannot eat gluten due to an intolerance, others are reading up about the side effects it has on all bodies, causing them to toss their loaves of bread and head to the market for the suggested alternatives. But just as we're used to, there's new intel hinting at the detriments of keeping gluten out of your diet if you can, in fact, tolerate it.
According to a Gallop poll published this summer on July 23rd, 21 percent of Americans are attempting to give up on gluten, and with only 1 percent of the population diagnosed with celiac disease, that means the majority of the population has been reading up and making this a choice all on their own.
The food industry has gladly obliged, giving us a plethora of gluten-free goods, and in 2014, thee products grew to represent a $9 billion market.
The problem with gluten-free foods is that many are made with potato starch or rice starch, which are much less beneficial health wise to your body than whole grains like wheat barley and rye, which contain necessary nutrients including fiber, iron, zinc, folate, niacin, thiamine, riboflavin, calcium, vitamin B12 and phosphorus.
There's also been decades of research to back up the fact that whole grains can protect against life threatening ailments like diabetes, heart disease and a variety of cancers, including colorectal cancer. It's also been found that those who eat whole grains containing all three parts of the grain are less likely to be overweight.
So perhaps rest assured that if you're having a hard time kicking your gluten habit, you may no longer need to worry.
Have you given up on gluten?
Source: Live Science
The food industry has gladly obliged, giving us a plethora of gluten-free goods, and in 2014, thee products grew to represent a $9 billion market.
The problem with gluten-free foods is that many are made with potato starch or rice starch, which are much less beneficial health wise to your body than whole grains like wheat barley and rye, which contain necessary nutrients including fiber, iron, zinc, folate, niacin, thiamine, riboflavin, calcium, vitamin B12 and phosphorus.
There's also been decades of research to back up the fact that whole grains can protect against life threatening ailments like diabetes, heart disease and a variety of cancers, including colorectal cancer. It's also been found that those who eat whole grains containing all three parts of the grain are less likely to be overweight.
So perhaps rest assured that if you're having a hard time kicking your gluten habit, you may no longer need to worry.
Have you given up on gluten?
Source: Live Science