Gluten-free Diet

Gluten-free diet has become extremely fashionable thanks to celebrities and famous fitness trainers. Many people followed the fashion and completely eliminated the gluten from their diet. Thanks to new products that appear on our market, we can find gluten-free cakes and even bread. Such a style of nutrition thus becomes much less intrusive than a dozen or so years ago, but is it really healthy? Who should eat gluten-free products and how can we replace traditional wheat bread?

Who should use a gluten-free diet?

It should be strictly used by people who suffer from Celiac disease, Duhring’s disease and gluten allergy. When it comes to allergies, there are worrying symptoms that can often be confused with the signs of flu, these are: skin problems, itching and burning eyes, watery runny nose, vomiting and diarrhea. These are very dangerous symptoms, so if they occur regularly, in your daily diet you should replace the gluten with other products, e.g. Pryme, buckwheat, sunflower. In case of detecting Celiac disease, it’s necessary to immediately stop eating foods with gluten, so we can protect ourselves against infertility or iron deficiency, which in turn may lead to anaemia.

What can we eat instead of gluten?

The gluten-free diet is predominantly dominated by sunflower seeds, linseed, sweet potatoes, millet, quinoa, potato and buckwheat flour, tapioca, corn and wild rice. Of course, there are also special gluten-free baked goods, but often contain large amounts of sugar in their composition, which, as you know, in excess is extremely harmful to our health and figure.

Can anyone use a gluten-free diet?

If you do not struggle with the above-mentioned diseases, a gluten-free diet is not a necessity that ensures a healthy lifestyle. This type of nutrition is not beneficial to any of us. If you really want to reduce the amount of gluten in the diet, the best solution is to include fruits and vegetables in the diet that will provide our body with the necessary nutrients, and also protect us from harmful deficiencies. They are also a source of fibre, which will help metabolic processes.

Where can we find gluten?

Gluten is found in most of the products we consume every day. Of course, the biggest source of it’swheat bread and all sweet pastries. An interesting fact is that we can find it even in cold meats, pasta, sauces, yogurts, snacks, or vegetable salads. Deciding to use a gluten-free diet, the simplest, but quite expensive way is to eat products marked with a special trademark, which presents a crossed ear that indicates that the food does not have gluten. We can also independently read the labels of other products in the shop.

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