Is 'GLUTEN' Harmful?
With the recent increase in food intolerance tests, a new element has been found that is as guilty as fat and sugar in weight gain; Gluten. I observe that the number of those who are looking for gluten-free flour in the markets and say, "I have gas complaints, I had an allergy test, I have an allergy to gluten, I will eat gluten-free flour, biscuits, pasta from now on" is increasing day by day. It is true that people who eliminate gluten from their life will have a reduction in bloating problems. But the important point is, was the person experiencing bloating problems due to gluten-containing foods or due to excessive and irregular consumption of these foods? So do we need to completely eliminate gluten from our lives? Or should we have gluten in our lives, but should we consume less of gluten-containing pastries, breads and pastas? It is important to be able to decide on this. It is a protein that improves its quality. Gluten is responsible for the formation of a strong complex structure and leavening of the dough in bread making. The disease that manifests itself with a chronic allergy that occurs when the person cannot break down gluten is called Celiac Disease. In celiac patients, symptoms such as bloating in the abdomen, low weight for age, muscle weakness, anemia, abnormal stool, and gas complaints occur. In order to diagnose this disease, blood tests and then a small intestine biopsy are required. Celiac Disease cannot be diagnosed using allergy testing. Just as it cannot be found with such a simple test that gluten prevents you from losing weight, it would not be appropriate to think that you can lose weight with a gluten-free diet. The main reason why you lose weight when gluten is removed from your life is the habit of overeating cakes, pastries, sweets and bread with high calorie content, which contains gluten. You can lose weight by removing these extra foods from your life without removing gluten from your life.
Should I Use 'Himalayan Salt'?
Salt is one of the critical points to be considered in a healthy diet. Because excess salt can cause a decrease in bone density from cancer. It can cause many ailments, from hypertension to heart disease. For this reason, salt in ready-made products is highly reduced. Even the presence of salt shakers on the tables in restaurants is prohibited. But the industry has found another way to increase salt consumption, claiming to be very healthy; Himalayan salt. I seem to hear many of you say, 'I prepare my meals according to diet, I use plenty of olive oil and himalayan salt. I protect my health with himalayan salt'. In terms of nutrition, the type of salt consumed is not included in any of the authoritative sources. Do you know that this salt with high pure mineral content, which is believed to be very beneficial for health but lacks sufficient scientific evidence, is actually almost the same as the known rock salt? The difference of these salts from conventional salt is that they have high iodine and fluorine contents. However, taking too much of these two minerals, regardless of the source, can be toxic to health.
Any salt can be consumed as long as it is from any reliable brand containing iodine inspected by the state. It should also be noted that our daily salt consumption should be at most 1/4 teaspoon.
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