One fact about gluten that many people don’t realize is that it’s a natural protein found in many types of grain. It gives bread and other products made from grain that spongy, elastic texture. It’s in bread, pizza dough, and foods made from rye, wheat, barley, and triticale. It’s also extracted from these grains and added to other products that don’t naturally contain wheat or other grains. A lot of fiction surrounds gluten and gluten-free products. One misconception is that it’s harmful to everyone. That’s not true.
Fact or fiction? Gluten is dangerous.
Every person is unique. It’s why we create individual plans for each person. The same is true of our digestion. Some people are lactose intolerant because they don’t have the enzyme to digest lactose, milk sugar. Some are allergic to nuts. In the case of gluten intolerance and celiac disease, digesting gluten is a problem. Gluten triggers an autoimmune response in celiac disease since the body identifies it as an invader. People with gluten intolerance often have issues with gas and bloating, just like individuals with lactose intolerance. Does that make gluten dangerous to everyone? No more than milk or products with lactose is for most of the population.
Fact or fiction? Celiac disease and gluten intolerance are the same thing.
That’s fiction. They’re two different conditions. If you have celiac disease, you’re also gluten intolerant. However, if you’re gluten intolerant, you don’t necessarily have celiac disease. A third category that causes distress when eating some products with gluten is a wheat allergy. Gluten intolerance and celiac disease cause similar symptoms initially, but celiac disease triggers an auto-immune response that goes beyond bloating and can damage your body. A wheat allergy, like any allergy, can be life-threatening.
Fact or fiction? Going gluten-free is healthy.
That’s fiction, but it could be fact if you do it correctly. Use gluten-free products that include more whole foods and fewer processed foods. If you switch and your new diet includes junk food, like potato chips, or food high in sugar, you won’t be healthier. Going gluten-free also eliminates the benefits of whole grains, besides increasing highly processed junk food with additives, loads of sugar, and few redeeming qualities. Including whole grains in your diet can reduce the risk of colorectal cancer, heart disease, and type 2 diabetes. Besides fiber, they contain magnesium and folic acid.
- Fun fact: As scientists learn more about gluten intolerance, they’re finding it might not come from gluten but amylase/trypsin-inhibitors—ATIs. They are also proteins in wheat, barley, rye, and triticale.
- Fun fact: Some people lose weight when going gluten-free. It occurs because they often eliminate high-calorie foods and focus on whole foods. Others gain weight. They substitute high-sugar junk food for gluten-containing products that are healthier.
- People with diabetes are ten times more likely to have celiac disease. Gluten-free products often contain ingredients like tapioca starch that raise blood sugar higher than gluten-containing products. Use naturally gluten-free whole foods.
- Fun Fact: Gluten intolerance is more prevalent than it used to be. Farmers switched to hybrid wheat containing more gluten in the 1960s.
For more information, contact us today at Team Worx Fitness
