Are Gluten-free Foods Healthier?

Gluten-free foods are increasingly being bought by people who believe they can eat healthier food with them. But is it really healthier?

Are Gluten Free Foods Healthier?

There are more and more gluten-free foods in normal grocery stores. This is because gluten-free foods are finding more and more buyers. But not all buy for the same reason. Some think it’s healthier to go without gluten, but is that really the case? What exactly is gluten?

Who Needs Gluten Free Food?

Gluten-free foods are often bought by people who don’t really know what gluten is and why there are foods that are offered gluten-free. Find out today who alone makes good sense to buy gluten-free food – and what gluten actually is.

Gluten is often equated with “gluten,” although this is not entirely true. Correctly, gluten is the name for a certain mixture of proteins, i.e. proteins, carbohydrates and fats. This mixture of substances ensures that flour turns into a sticky mass when combined with water.

If cereals contain gluten, they can be used to bake higher, “fluffier” pastries such as bread in the form of a loaf of bread or high-rise rolls and cakes.

The dough can “rise” with yeast or other raising agents without losing its structure. Only flat baked goods such as flatbread or biscuits can be baked from grain with little or no gluten.

What is gluten in?

Gluten is contained in many types of grain and the products made from them. Gluten-free foods are free from it. Gluten is not harmful to healthy people, it is naturally contained in high proportions in the following types of grain:

  • Spelt
  • wheat
  • Kamut
  • Emmer
  • Einkorn
  • Durum wheat

Only those who suffer from gluten intolerance cannot tolerate the protein mixture called “gluten”. This leads to inflammation of the small intestinal mucosa in those affected. The disease is also called celiac disease and there is no cure.

Only for those people is it necessary to buy gluten-free food. Those who do not have celiac disease will not get a single benefit from eating a gluten-free diet! It is by no means healthier, because it is an unnecessary form of diet food!

What is Celiac Disease?

Not everyone who eats gluten-free foods really suffers from celiac disease. Doctors keep finding that it has become a kind of fashion to avoid gluten, even though there is no medical indication for it.

Nutritional philosophies that are not based on scientific medicine lead to people avoiding gluten, even though they do not under any circumstances have an allergic or autoimmune reaction to it. From a scientific point of view, this is unnecessary nonsense.

People who actually suffer from celiac disease show the following symptoms when they consume foods that contain gluten:

  • Flatulence
  • “Fat stool” (smelly and shiny greasy)
  • nausea
  • Vomit
  • stomach pain
  • Irregular bowel movements
  • Anemia
  • infertility

Not all symptoms always appear and gluten intolerance often goes undetected for a long time because the symptoms are diffuse and cannot be precisely assigned. If you suspect that you may also have celiac disease, you should see your doctor, who can find out whether you are actually affected or not.

With the help of an antibody test it is possible in 90% of all cases to diagnose gluten intolerance. If the doctor finds that you have certain antibodies in your blood, they will do an endoscopy.

He takes a close look at the stomach and small intestine and takes tissue samples that are examined. Changes in the tissue of the small intestine can be seen under the microscope, which indicate inflammation caused by celiac disease.

Only after a diagnosis has been made (and only then!) Does it make sense to switch your diet to gluten-free foods – for the rest of your life.

Which gluten-free foods are there?

Roughly speaking, all foods that do not contain cereals that contain gluten are allowed. Unfortunately, gluten is found in many processed foods because it is often used as an isolated additive. If you do without “industrial feed”, it is easier.

Anyone who uses industrially produced foods must read the list of ingredients carefully. It is generally better to avoid industrial food and prepare all meals yourself. You can consciously choose cereals that contain little or no gluten. These include:

  • Teff
  • millet
  • Corn
  • rice
  • Quinoa
  • amaranth
  • Buckwheat

These types of grain and pseudo-grain are used to make pasta such as baked goods or noodles, which are tolerable for people suffering from celiac disease. There is also beer that is gluten free!

But unless you have been shown to have celiac disease, you don’t need to buy gluten-free foods. On the contrary: it’s all in the mix, don’t limit yourself!

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