Starting back in 2010, sales of gluten-free products have greatly increased, not just because we are more aware of gluten intolerances or celiac disease, but because it has gained popularity as a dieting approach.
Gluten is a protein found in wheat, barley, and rye, along with many common food additives. It's found in everything from breads to salad dressings, and some ketchups and ice creams. It gives dough elasticity and baked goods their chewiness. Those who have celiac disease, caused by an overactive immune response to gluten in the small intestine, are encouraged to follow a gluten-free diet to avoid digestive symptoms like pain and diarrhea. It can even cause permanent intestinal damage or malnutrition. The only treatment is a gluten-free diet.
One percent of the population has celiac; ten percent have some sort of gluten sensitivity.
Gluten-free diets, when used for no reason but to lose weight, are ineffective. In order to make some bread and starches gluten-free without destoying the taste, many food-makers add extra fat and sugar than gluten-containing counterparts, and gluten-free products have less fiber so they do not fill you up as well. Weight-loss occurs on this diet because gluten-free cuts out a majority of carbohydrates. Carbohydrates are important and your body's preferred energy source. So, it is not advised to follow a gluten-free diet unless medically necessary.
Gluten-free products are expensive, so save your money if they are not needed.
"Eat a little of everything, a lot of nothing."
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