Gluten is a protein found in grains such as wheat, barley and rye. In individuals with sensitivity to gluten, symptoms such as abdominal pain, abdominal bloating, gas, diarrhea or constipation, as well as fatigue, leg pain, headache, rash and depression may also be observed.
Gluten-free diet, celiac patients, gluten-free It is the treatment method that should be used in individuals who are genetically sensitive to diseases such as Dermatitis Herpetiformis, wheat allergy, etc.
Gluten-free diet is among the popular diets today, and the number of individuals who try to include gluten-free nutrition in their lives despite the absence of disease is gradually increasing.
So is it right to remove gluten from our lives except for illness? Although there are not enough studies to answer this question, it is known that gluten-free foods contain less fiber, B vitamins such as iron and folic acid, niacin, thiamine and riboflavin, and fiber, and their carbohydrate and therefore calorie content increases. At the same time, considering that gluten is the main protein of wheat, it is an expected result that the gluten-free diet contains less protein than the standard diet.
Research has shown that the fat amount of gluten-free bread is at least 2 times more than normal bread, which is why this is the case. It should be kept in mind that consumption of foods causes an increase in blood fat values, an increase in cholesterol levels and the risk of cardiovascular disease.
At the same time, it has been shown that gluten-free pasta contains more carbohydrates and sodium, which can cause diseases such as diabetes and hypertension. It can be said that he will give it.
Another negative aspect is that studies have proven that as a result of a gluten-free diet, beneficial bacterial species in the intestine decrease and potentially harmful bacterial species increase. Accordingly, it should not be forgotten that it will cause intestinal diseases such as dysbiosis, low immunity, diarrhea and constipation.
It is one of the difficult nutrition methods in terms of financial burden and accessibility, as well as the negative effects of the food content on the body.
For these reasons, physician-proven glu Unless there is a skin-related disease, a gluten-free diet should not be followed to lose weight or become healthier. In cases where it is medically necessary (gluten sensitivity, allergy, celiac disease, etc.), it should be applied under the supervision of an experienced dietitian in order to prevent macro and micronutrient deficiencies.
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