Do YOU Need to Eat Gluten-Free?
Gluten-free is the latest food trend to be associated with a healthy lifestyle habits, but before you choose to replace all of the foods in your pantry here are some facts that may be worth considering.
Gluten is a protein found in wheat, rye and barley. Originally, gluten-free foods were designed to help two groups of people; individuals specifically diagnosed with celiac disease and others who experience gluten intolerance.
Celiac disease is an immune reaction that causes damage to the lining of the small intestine when foods with gluten are consumed resulting in severe gastrointestinal problems and nutritional deficiencies. This group should avoid gluten entirely. Individuals who suffer from a gluten intolerance may experience similar GI symptoms but are usually able to tolerate small amounts of gluten on a case by case basis because the small intestine is not attacked or destroyed.
Gluten has also received a bad reputation lately because gluten is naturally found in foods with added fats and sugars such as cereals, baked goods and desserts. Of course omitting these foods can help everyone decrease their fat and added sugar intake.
Fruits, vegetables, dairy foods, nuts and oils do not naturally contain gluten, but if reducing the amounts of fat and sugar in the diet is the goal, it is certainly not necessary to omit nutrient-packed whole grains such as whole-grain bread and whole-wheat pasta.
It is also not necessary to replace these healthy whole grain foods with the "trendy" high-calorie gluten-free snacks, pastries and breads, which contain very little nutrient value and are full of added fats and sugars. As a matter of fact these "gluten-free" products can do more harm than good as they will add calories to your overall diet, which will result in sudden weight gain if caloric intake exceeds expenditure.
Moving forward if you do have celiac disease or gluten intolerance, choose whole foods over the processed gluten-free baked foods and it is best to meet with a local registered dietitian or licensed nutritionist to make sure you are getting 100 percent of your vitamins and minerals.
If you do not have celiac disease or gluten intolerance, continue to chose healthy whole foods without added sugars from all of the food groups and remember whole grains are essential parts of a balanced diet.
see http://www.nuweights.com/weightloss_nutrition_personaltraining/health-tips/do-you-need-to-eat-gluten-free-2/
Gluten is a protein found in wheat, rye and barley. Originally, gluten-free foods were designed to help two groups of people; individuals specifically diagnosed with celiac disease and others who experience gluten intolerance.
Celiac disease is an immune reaction that causes damage to the lining of the small intestine when foods with gluten are consumed resulting in severe gastrointestinal problems and nutritional deficiencies. This group should avoid gluten entirely. Individuals who suffer from a gluten intolerance may experience similar GI symptoms but are usually able to tolerate small amounts of gluten on a case by case basis because the small intestine is not attacked or destroyed.
Gluten has also received a bad reputation lately because gluten is naturally found in foods with added fats and sugars such as cereals, baked goods and desserts. Of course omitting these foods can help everyone decrease their fat and added sugar intake.
Fruits, vegetables, dairy foods, nuts and oils do not naturally contain gluten, but if reducing the amounts of fat and sugar in the diet is the goal, it is certainly not necessary to omit nutrient-packed whole grains such as whole-grain bread and whole-wheat pasta.
It is also not necessary to replace these healthy whole grain foods with the "trendy" high-calorie gluten-free snacks, pastries and breads, which contain very little nutrient value and are full of added fats and sugars. As a matter of fact these "gluten-free" products can do more harm than good as they will add calories to your overall diet, which will result in sudden weight gain if caloric intake exceeds expenditure.
Moving forward if you do have celiac disease or gluten intolerance, choose whole foods over the processed gluten-free baked foods and it is best to meet with a local registered dietitian or licensed nutritionist to make sure you are getting 100 percent of your vitamins and minerals.
If you do not have celiac disease or gluten intolerance, continue to chose healthy whole foods without added sugars from all of the food groups and remember whole grains are essential parts of a balanced diet.
see http://www.nuweights.com/weightloss_nutrition_personaltraining/health-tips/do-you-need-to-eat-gluten-free-2/
Related Articles
-
Lipo-6 Black Reviews
Do you be satisfied with your body shape? If the answer is negative, p
-
Download Fbf System
Of all the weight loss program in the industry, why can Fat Burning F
-
7 Weight Loss Tips for Kids and Their Families
Here is a sure-fire list of diet dos and donts to help your family tri
-
Some Effective Natural Weight Loss Products
There is nothing new or unique in your wish to appear healthy, slim,
-
Atkins Diet Phase 1 Food List
Do you often look at yourself in the mirror to seek for where of your
-
Fat Burning Furnace Review - Quick Way To Lose Weight
Nothing is more frustrating than spending miserable hours sweating in
- DON'T MISS
- Control Your Weight - Lose Weight Fast & Keep It Off When You Take The First Step with This Guide
- Weight Loss Fads that Dont Work
- Best Post Workout Shake For Rapid Fat Loss
- Become Slim And Trim By Following Indian Diet Plan
- A Slackers Guide to Losing Weight Without Trying
- Lose Excess Weight with These Fabulous Tips
- Fitness Wars: Revenge of the Girth
- Frequently Asked Questions (FAQ) I'm Often Asked About Medifast
- Carbohydrate Substitutes for the Atkins diet
- Fat Loss 4 Idiots Reviews for Weight Loss
