Not more than a decade ago, ‘gluten’ used to be a foreign word for many. Or the ones had heard of the word, didn’t know what it was. Gluten is a mixture of protein that’s found in rye, barley, and wheat that can make digestion of these foods extremely challenging for some people.
But things have changed today. Almost every other food item has a gluten-free alternative to it. With celebrities endorsing a gluten-free diet for a healthy life, everyone seems to be joining the trend. But nobody is asking why.
Shelley Case, author of “Gluten Free: The Definitive Resource Guide” explains that a gluten-free diet is specifically meant for people with celiac disease and a condition known as non-celiac gluten sensitivity.
Despite the increasing popularity of gluten-free diets, it is misplaced, as most people who follow it are not allergic to gluten.People seem to be switching to gluten-free alternatives, assuming that they are healthier. But gluten-free junk food is junk food as well. Going gluten-free leads to less bloating, as it cuts out the processed carbohydrates in the process.
What people don’t seem to realise that unnecessarily cutting out gluten can also risk in other nutrient deficiencies.Doctors and health experts advise to determine the real culprits for digestive issues, and enjoy more foods, before completely cutting off a food group from the diet.
