The wellness industry has enjoyed tremendous growth. With technological advances, people live longer and decide to live well. They are armed with information to make better decisions in terms of what they put in their bodies so that they can live longer, prevent disease, have more energy and enjoy less stressful lives.
One of the most common trends nowadays is the gluten-free diet. Perhaps you've heard famous tout the benefits of the Elimination of gluten or maybe you've seen the printed term in your favorite cereal box. Either way, there are important points.
What is gluten?
Gluten is a protein that comes from the mature seeds of cereals such as wheat, barley and rye. When you see marketing words such as "made with whole grains" in breads, cereals, biscuits and pasta, you can be sure that these products contain gluten.
According to Web MD, gluten can be found in trusted products such as sausages, salad dressings and beer. And although some products, such as rice, oats, chickpeas and quinoa naturally contain no gluten, can be cross-contaminated with gluten during the process in the same plant.
Is gluten bad for you?
For some, maintaining a gluten-free diet is not a lifestyle choice, but a necessity. Patients with celiac disease suffer from very painful symptoms as a result of gluten. For them, gluten causes inflamed and damaged intestine. These patients suffer from upset stomachs, severe abdominal pain and bloating. In some cases, they also suffer from malnutrition as a result of their bodies don't absorb nutrients. A gluten-free diet is essential for the quality of life.
According to JJ Virgin, author of the Virgin diet, gluten causes as well as other health problems. She maintains that anyone having gluten on a regular basis will suffer from inflammation, which can lead to pain in the joints, arthritis and heart disease. Inflammation is also a major contributor to several types of cancer.
Insulin resistance is also a major concern for those who, like Ms. Virgen, who proposed the adoption of a diet gluten-free. She says that the regular consumption of gluten has created a generation of people who are "fat, sick and tired".
The choice to be gluten-free.
There are people in the medical community who say to their patients that, unless they receive a diagnosis of celiac disease (as a result of a blood test) should not be concerned about eliminating gluten from their diet. And then there are doctors who are more open minded with patients suffering from some of the symptoms. For these patients, who are experiencing inflammation, without "real" damage. Instead of receiving the diagnosis of celiac disease, are considered to have gluten sensitivity. In these cases, the adoption of a gluten-free diet offers relief from the symptoms.
Referring to medical professionals is that completely eliminating gluten, patients cannot receive essential nutrients such as iron, magnesium, fiber, vitamin B12 and vitamin D. They worry that these patients will be prey to marketing strategies as "gluten", the company only to replace the gluten in their products with more carbohydrates, fat and sodium.
The important thing to remember is this: If you're going to eliminate gluten in the diet, consult your doctor. Make sure that it is not simply replacing your favorite breads, pastas and cookies with those who simply have the words "gluten-free" on the package. Be sure to eat plenty of lean protein, vegetables, fruits (especially berries) and foods high in fiber such as lentils and sweet potatoes.
Welfare is an option. Your choice. Choose wisely.
One of the most common trends nowadays is the gluten-free diet. Perhaps you've heard famous tout the benefits of the Elimination of gluten or maybe you've seen the printed term in your favorite cereal box. Either way, there are important points.
What is gluten?
Gluten is a protein that comes from the mature seeds of cereals such as wheat, barley and rye. When you see marketing words such as "made with whole grains" in breads, cereals, biscuits and pasta, you can be sure that these products contain gluten.
According to Web MD, gluten can be found in trusted products such as sausages, salad dressings and beer. And although some products, such as rice, oats, chickpeas and quinoa naturally contain no gluten, can be cross-contaminated with gluten during the process in the same plant.
Is gluten bad for you?
For some, maintaining a gluten-free diet is not a lifestyle choice, but a necessity. Patients with celiac disease suffer from very painful symptoms as a result of gluten. For them, gluten causes inflamed and damaged intestine. These patients suffer from upset stomachs, severe abdominal pain and bloating. In some cases, they also suffer from malnutrition as a result of their bodies don't absorb nutrients. A gluten-free diet is essential for the quality of life.
According to JJ Virgin, author of the Virgin diet, gluten causes as well as other health problems. She maintains that anyone having gluten on a regular basis will suffer from inflammation, which can lead to pain in the joints, arthritis and heart disease. Inflammation is also a major contributor to several types of cancer.
Insulin resistance is also a major concern for those who, like Ms. Virgen, who proposed the adoption of a diet gluten-free. She says that the regular consumption of gluten has created a generation of people who are "fat, sick and tired".
The choice to be gluten-free.
There are people in the medical community who say to their patients that, unless they receive a diagnosis of celiac disease (as a result of a blood test) should not be concerned about eliminating gluten from their diet. And then there are doctors who are more open minded with patients suffering from some of the symptoms. For these patients, who are experiencing inflammation, without "real" damage. Instead of receiving the diagnosis of celiac disease, are considered to have gluten sensitivity. In these cases, the adoption of a gluten-free diet offers relief from the symptoms.
Referring to medical professionals is that completely eliminating gluten, patients cannot receive essential nutrients such as iron, magnesium, fiber, vitamin B12 and vitamin D. They worry that these patients will be prey to marketing strategies as "gluten", the company only to replace the gluten in their products with more carbohydrates, fat and sodium.
The important thing to remember is this: If you're going to eliminate gluten in the diet, consult your doctor. Make sure that it is not simply replacing your favorite breads, pastas and cookies with those who simply have the words "gluten-free" on the package. Be sure to eat plenty of lean protein, vegetables, fruits (especially berries) and foods high in fiber such as lentils and sweet potatoes.
Welfare is an option. Your choice. Choose wisely.
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