Is a gluten-free diet really the healthiest option?

What is Gluten?

Gluten is a protein that is present in cereals especially wheat flour. Gluten in wheat flour is responsible for the soft and elastic texture of its dough. It is also found in barley and rye and is common in bread, pizzas, and pasta. It helps to maintain the structural integrity of the grain.

Why gluten-free?

Gluten-free diets have become very popular in the last decade and the awareness around gluten intolerance has garnered huge attention. Suddenly gluten-free food products started occupying space in commercial market shelves and had a wide audience to cater to.

Gluten as such does not pose a health risk to a majority of the population. Only people who are diagnosed with celiac disease which is an autoimmune disorder are intolerant to gluten and must eliminate it from their diets in order to avoid any kind of harmful side effect or adverse reaction. A person with sensitivity to gluten might experience abdominal pain, diarrhea, constipation, headache, and fatigue after consuming gluten.

A gluten-free diet is firmly recommended only for individuals suffering from celiac disease. It may be advised to individuals who suffer from non-celiac gluten sensitivity. Other reasons for eliminating gluten from the diet in order to lose weight or lifestyle modification are purely based on personal choice. There is no significant evidence that supports any particular health benefits in eliminating gluten from your diet.

Good or Bad

Yes, a gluten-free diet when replaced with alternatives like lean meats, low-fat dairy, vegetables, fruits, and whole gluten-free grains, and healthy fats are healthy and confer multiple health benefits.

But substituting gluten-containing foods with more red meat, saturated fats, full-fat dairy, and starchy foods, sweets and sugar can lead to serious health issues like cholesterol, high sodium levels, and excess unwanted calories.

It is also advisable to limit the intake of commercially prepared gluten-free snacks and bakery products because of the additives that are incorporated in them. Even the nutrient quantity varies drastically in gluten-free snacks that are commercially produced. Gluten-free foods may be low in B vitamins but whole-grain gluten-free millets are good sources of Protein, Fiber, B vitamins, and Iron.

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