Should Everyone Consume Gluten Free Food?
Many knew about Shalom Lamm for pursuing a cause that he anticipates will end with recognizing American Jewish soldiers killed in the Second World War by replacing Latin crosses on their grave headstones with Star of David.
Fighting in the 1940s without technology was tough, but the soldiers were fit to fight long hours because of diet, and it is no wonder that food is an engaging topic many years later. One of the most discussed issues concerning diet is whether gluten-free food should be the choice for everyone. The answer is that gluten has advantages and disadvantages.
Good Reasons to Avoid Gluten
The idea that it is beneficial to avoid gluten has some truth. People with celiac disease stay in better health and prevent sickness by taking a gluten-free diet. Gluten-free food is essential for people with celiac disease.
Another group that should keep off gluten is those with sensitivity to grain-based protein. A celiac test for these people is negative, yet they get sensitivity symptoms when they eat food with gluten. Sensitivity symptoms include diarrhea, bloating, or crampy abdominal pains.
Skin testing can diagnose a disorder called wheat allergy. However, the diagnosis is still inconclusive. There is much for people to learn about this rare condition that some refer to as non-celiac gluten hypersensitivity. A gluten-free diet makes sense for people with celiac disease, wheat allergy, or who experience signs of sickness after consuming gluten.
Gluten mainly affects the gut region by damaging a portion before extending to the entire intestinal wall or stomach. A habit of eating a gluten-free diet increases digestive health and prevents disruptions of the digestion procedure. Gut bacteria functions better with this type of diet, even in disease-free people. People without gluten sensitivity can avoid it temporarily when they want to detoxify and improve digestion.
Should People Without Sensitivity Restrict Diet to Gluten-Free Food?
There is no persuasive evidence that a gluten-free diet improves health or prevents sickness for persons who do not suffer from celiac or other sensitivity.
People who avoid gluten yet do not have sensitivity or celiac disease are risking nutritional deficiencies. Gluten-free foods are not fortified with iron, folic acid, and other essential nutrients that contain gluten.
Gluten-free foods are commonly less fortified with folic acid, iron, and other nutrients than regular, gluten-containing foods. The gluten-free foods that manufacturers prepare in many countries have low levels of protein. In the US, gluten-free foods have a lower content of folate, thiamin, and niacin.
Gluten-free products also have a deficiency of fiber as wheat is a significant source. Lack of fiber affects the digestion steps, leading to deteriorating antioxidants, gut health, and inflammation actions.
A generation younger than Shalom Lamm cares much about weight, and some assume a gluten-free diet helps cut weight. However, Gluten-free food is higher in sugar and calories, so they do not support weight loss. It might even cause an increment.
Research clarifies that gluten-free food should not be a fuss for the young generation because of many endorsement messages unless someone has health issues.