Gluten is a mixture of proteins in wheat and other grains like barley, rye, and oat.
Gluten can cause health problems for those with gluten-related disorders, such as celiac disease.
In people with these health problems, the gluten-free diet is an effective treatment.
In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome.
However, gluten-free diet may be not good for everyone even it has become very popular nowadays.
Many people believe that going gluten-free can help with weight loss or feelings of indigestion or fatigue. But if they don’t have a condition like celiac disease that requires to avoid gluten, they should not go 100% gluten-free.
This is because the grains found in wheat are essential to our overall health. They can provide nutrients that don’t exist in most gluten-free foods.
In fact, people with celiac disease need to take multivitamin to get sufficient nutrients.
Scientists suggest that rather than going gluten-free, people who don’t suffer from gluten should seek a balanced, nutritious diet that contains various types of food.
If they want to lose weight, they should pay more attention to portion size and calorie intake.
For people who need to go gluten-free, they have lots of options to manage the disease successfully.
But they need to make sure the food they eat are 100% gluten-free. Some restaurants may not fully realize which ingredients are gluten-free, or they may prepare food on shared surfaces or with shared utensils.
For example, gluten-free pasta may be served with a sauce thickened with wheat flour, or gluten-free onion rings could share cooking oil with gluten-containing foods.
It can be difficult to keep gluten out of all the food can be cooked or baked.
And if anyone suspects they have celiac disease or sensitivity to gluten, they should make an appointment with their primary care provider, and consider further diagnosis.