Gluten-Free Diet

Gluten Free Diet

What is it?

A gluten-free diet is truly intended for those who suffer from celiac disease or gluten intolerance. Gluten is a protein found in some types of wheat, rye, barley and oats.

There is very little evidence to support health claims of a gluten-free diet for anyone without a gluten-related disease, but it is very popular now. Weight loss claims of a gluten-free diet may simply be from removing a calorie source and not overeating.

Removing gluten from your diet can decrease your overall fiber and vitamin intake from your diet. It is important to be aware of this and supplement from other food sources, such as fruits and vegetables and other allowed grains (quinoa and flax), or from over-the-counter supplements if needed. If a gluten-free diet is medically necessary, always check food labels as many processed or manufactured products contain gluten and know what is safe for you to consume.

Advantages:

  • Can be used to help treat celiac disease or other gluten-related diseases.
  • May cause weight loss due to the removal of gluten-containing calorie sources.
  • Can be beneficial to determine if you are gluten intolerant.

Disadvantages:

  • Is not proven to be beneficial if celiac disease/gluten intolerance is not present.
  • May lead to a lack of fiber and vitamins in your diet.
  • Supplementation may be needed.

If you have any questions or concerns about food allergies, including gluten, speak with your doctor to determine what diet may be right for you.

Recipes:

Try out the gluten-free diet with the below recipes.

Information courtesy of Nicole Hahn, Registered Dietitian at Banner – University Medical Center Phoenix.

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