What do pies, breads, pizza, pasta, cookies and lasagna have in common? Gluten in flour! Gluten is found in protein in rye, barley, wheat and other cereals. Adherents of a healthy diet, especially in the West, are increasingly buying products labeled gluten free (gluten free). And many of them do report weight loss and skin improvement. Although surprisingly little here, avoiding fast carbs and empty calories really helps you lose weight. So is it necessary to give up gluten, or can you just live a healthy lifestyle? Or maybe he still does harm to health? Let's figure it out.
Essentially, gluten is a gluten protein that makes pastry pliable and stretchy and baked goods soft and fluffy. Gluten is also found in starch. Today, gluten is even added to meat and dairy products.
And here are the ones that are allowed:
- Any kind of meat and fish
- Animal fats and oils (butter, sunflower, coconut, olive)
- Legumes (lentils, chickpeas, beans)
- Buckwheat, rice, corn
- Vegetables, fruits, nuts
- Eggs, natural gluten-free dairy
Thus, we remove all harmful and leave in our diet proteins, healthy fats and complex carbohydrates. As with a normal balanced diet. Then what does gluten have to do with it?
The point is that the gluten-free diet has its own background. In 1950, he was named the cause of the development of a rare celiac disease. True, the real gluten intolerance occurs in only 0.5% of the population. From this we can conclude that gluten itself is not dangerous. After all, if 10% of the population is lactose intolerant, this does not mean that milk should be blacklisted and banned from selling in stores.
In our opinion, a gluten-free diet is a good marketing ploy, as there are now even more trendy products on store shelves. For example, gluten-free bread and pasta made with quinoa, corn, or lentils.
In a word, listen to yourself, monitor your health and eat your beloved Margarita or Carbonara with pleasure, if the doctor does not forbid and you really want to.
