Benefits (and risks) of Going Gluten Free
4 Comments | Written on May 9, 2012 at 11:00 am, by Monica Reinagel, MS, LDN
May is National Celiac Awareness Month, whose aim is to draw attention to a digestive disorder affecting 3 million Americans, up to 95% of whom don’t even know they have the disease. To avoid more serious problems, though, people with Celiac need to stay away from foods containing gluten, the protein found in wheat, rye, and barley. But lately, going gluten-free has become a major trend—even for people without Celiac disease. (Blame it on Hollywood and the stars who swear it helps them loose weight, a claim that has never been proven.)
Although many of the health benefits claimed by gluten-free advocates lack scientific support, experimenting with gluten-free grains is a great excuse to add some nutritious variety to your diet. Recipes made with quinoa (like the one for the Greek salad shown here), wild rice, kasha, and millet are all unusual, gluten-free whole grains that can enliven your menus and spark your culinary creativity.
One last caveat: Don’t assume that something is good for you just because it’s gluten-free. The popularity of these diets has led to an explosion of gluten-free (but also largely nutrition-free) junk foods. As with any other foods, be wary of gluten-free items that are high in sugar, fat, sodium, or calories.
Broaden your culinary horizon with these gluten-free recipes!
Categories:
Real Healthy | Tags: Gluten Free, Greek Cuisine, greek salad, Greek Vegetable Dishes, Rice
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4 Responses to “Benefits (and risks) of Going Gluten Free”
Even with an MS degree; you misuse the words “loose weight” … It is “lose weight”. The word “loose” means to let go of or un-tighten as in a rope…”Lose” indicates a loss or in the past tense “lost”. I only have a high school education and know better grammar than you, thus now I find any information you write on this subject is “suspect”. I will continue my research elsewhere…
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.,
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Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.:
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Monica, In your book “Inflamation Free..” you list millet as afood to be avoided or limited. Have you changed your mind?