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Why Go Gluten Free


Published: 06/26/2011


Gluten-free diet is not just for those with celiac illness or is allergic to wheat. While eating grain product particularly wheat bread does not offer any health benefits, the gluten can in fact be harmful. Below are some reasons why you may consider going gluten free.

Gluten is an elastic protein type in grains of rye, wheat, durum wheat, barley,  meal, wheat, buckwheat, buckwheat flour,  triticale and kamut. Profitable oats also contain gluten due to cross contagion in processing.

Go gluten free to avoid Celiac disease

A few people with celiac disease experience no symptoms, while a few may practice a diversity of symptoms. Celiac disease can occur any time in the life of a person, but sometimes is initially caused by the stress of pregnancy or childbirth, serious emotional or even surgery. One of the main thing medical practitioners suggests is to go gluten free before you may suffer it.

Foods without gluten (excluding rye flour, wheat) are increasingly becoming popular. If you gaze at your grocery store, you will find many gluten-free products that were not there two or three year's earlier but are there and gluten-free items are showing on the menus of a lot of restaurants.

Wheat is a pro-inflammatory mediator. Pro-inflammatory agent is quickly changed into sugar, which increases insulin levels in the body and causing a outbreak of infection at the cellular level among other problems. Furthermore Wheat can also cause Leaky Gut Syndrome. Millions of people suffer from wheat allergy and the top reason is the presence of gluten.

Some Grains are naturally gluten-free like quinoa, teff and millet and thus today are becoming more and more popular. The rush of fresh gluten-free products into the market is amazing: according to marketplace investigate publisher Facts, 1,182 new-fangled gluten-free beverages and foods were introduced in 2008, enduring an average of 33 percent yearly increase since 2004.