Gluten; It is the protein group in wheat that contains the most flour intrinsic values. It is a protein that enables pastries to rise.
Gluten-free diets are used mainly in celiac disease, irritable bowel syndrome, autism, rheumatoid arthritis, schizophrenia, atopy, fibromyalgia, endometriosis and chronic pelvic pain diets
If the individual is not intolerant to gluten and does not have problems with the intestinal structure, a gluten-free diet may be harmful for a healthy individual because beneficial carbohydrates are eliminated in this way.
Weight loss is deceiving because the cakes, pastries, cakes, pastries, etc. that you stop eating with the gluten-free diet. We can explain it as sources of empty calories, which we can list as breads and which many of us consume extra every day.
In the gluten-free diet, the consumption of saturated fat, animal protein and sugar for energy increases and the gluten-free products on the market are rice flour, corn flour, potato starch, etc. They contain. This causes weight gain over time, insulin resistance and metabolic syndrome instead of weight loss.
It should not be forgotten that the gluten-free diet causes nutrient deficiency in healthy individuals. The gluten-free diet has low fiber content. In addition, it is poor in vitamins such as vitamin D, vitamin B12, folic acid and iron, zinc, magnesium and calcium. As a result, skin lesions, weakening of the immune system, problems in hormone production, impaired reproductive functions, hair loss, broken nails, deficiency of B group vitamins can occur. It can cause many problems such as visual acuity, forgetfulness.
In a study conducted to investigate the effect of gluten-free diet on athletes, including 13 endurance cyclists, short-term (7 days) gluten-free diet improved performance, gastrointestinal symptoms, well-being, intestinal It has been reported that it has no significant effect on damage or inflammatory markers.
As a result, feeding healthy people with gluten-free foods for weight loss may cause chronic diseases, imbalance in the intestines, and the development of digestive system diseases by preventing the increase in the number of beneficial bacteria.
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