The risks of eating gluten free when you’re not celiac - Green Health Tips - Health & Fitness News The risks of eating gluten free when you’re not celiac | Green Health Tips - Health & Fitness News

The risks of eating gluten free when you’re not celiac

It has been a short time here to make diets that encourage gluten-free foods . These fad diets are called ” gluten-free” , and as many nut...

It has been a short time here to make diets that encourage gluten-free foods . These fad diets are called ” gluten-free” , and as many nutritionists say, we must take special care with these types of diets.

In fact, many doctors and nutritionists have long launched an alert warning of the danger and gravity that we submit to our body when, without gluten intolerance or sensitivity to it, we remove it from our diet.

The risks of eating gluten free when you’re not celiac

This warning message is corroborated by the studies carried out at Harvard University, which is joined by the study of Spanish scientists who warn us of the nutritional imbalances that we submit to our body when, without reason, we eliminate gluten from our Diet, being healthy people and not suffering any kind of intolerance that could thus advise him medically.

Eliminating gluten from our diet can predispose us to heart disease , so it is not healthy to eat a low-gluten diet.

Gluten in turn is detrimental to the health of celiac people (gluten intolerant) , people who are sensitive to gluten or people who are allergic to gluten.

In addition to heart disease, eliminating gluten from the diet increases the risk of type 2 diabetes. Eliminating gluten will also stop us from consuming cereals, a diet without cereals makes us consume less fiber, we will also spare some vitamins and minerals.

Before proceeding with this post it is important to describe what gluten is and what gluten intolerance is .

What is gluten and what is gluten intolerance?

Gluten is a glycoprotein, consisting of a set of proteins, specifically two proteins, glutenin and gliadin , present in cereals such as wheat, oats, barley, rye, spelled, and is part of the flour of these cereals.

It acts as an emulsifier, gelling agent, is therefore binder, to understand it better we can say that it is the element that gives the elasticity, sponginess to foods such as bread, pastries, pasta.

When the flour of the cereals is mixed with the water when we mix or we knead it forms the gluten.

The risks of eating gluten free when you’re not celiac

When we eliminate gluten in order to get a good kneading, we need to add more fats with our cardiovascular health risks of resentment.

The products without glycoprotein, that is to say without gluten, have in their composition greater fatty contribution, more lipids and little contribution of proteins.

Celiac disease is an intestinal disease , specifically an autoimmune disease and in many cases there is a genetic predisposition, which produces a series of immune-based inflammatory reactions.

We must differentiate celiac disease from gluten intolerance, since celiac disease causes gluten to consume and contact the intestinal mucosa, causing a series of reactions or lesions in the mucosa of the small intestine, preventing correct absorption Of the nutrients of the food we eat with the consequent deterioration of health, even becoming serious as it can also damage and destroy the walls of the intestine.

However,  gluten intolerance  is a  reaction caused by a food that contains gluten , which does cause gastrointestinal symptoms like celiac disease, but does not affect the immune system of the person or cause damage to the tissues.

Symptoms of gluten intolerance

Symptoms of gluten intolerance can be either digestive or not. However, the following are the most common:

  • Abdominal distension.
  • Abdominal pain.
  • Gases and flatulence.
  • Chronic diarrhea.
  • Chronic constipation.
  • Vomiting.
  • Feces that smell rather badly and pale in hue.
  • Loss of appetite.
  • Unintentional weight loss even if we are eating well.
  • Stunted growth.
  • Iron deficiency anemia.
  • Tiredness, weakness
  • Ulcers in the mouth.
  • Alteration of dental enamel.
  • Headache.
  • Skin rash.

The risks of eating gluten free when you’re not celiac

And what are the risks of eliminating gluten from the diet without being celiac?

As we have seen, the risk of suffering from some of the following diseases increases:

  • Heart disease.
  • Hypertension.
  • Type 2 diabetes.

Therefore, to lose weight we should not eliminate gluten from our diet. It is better not to risk our health and what is advisable to do is to change our lifestyle and food, for another healthier lifestyle in which the diet is healthy and balanced, if your diet is very caloric.

Doctors and nutritionists are the only ones who can diagnose celiac disease or gluten sensitivity, and insist on the diagnosis of this disease that if we become intolerant, we will not have to eliminate gluten, if we do not want to get sick.

Do not hesitate to go to the specialist doctor if you notice some of the symptoms that could make you suspect that you have gluten intolerance or sensitivity to glycoprotein.

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Green Health Tips - Health & Fitness News: The risks of eating gluten free when you’re not celiac
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