Why You Shouldn't Cut Out Gluten Unless You Actually Have To
About 1 percent of the population suffers from Celiac disease. And, if you have Celiac disease, you know very well that your life is better off without gluten. Bloating, diarrhea and a slew of intestinal issues are just some of the symptoms that come about when gluten-intolerant people ingest only the tiniest amount of the protein. So, as tempting as it may be to eat that slice of pizza, the consequences are so NOT worth it.
Everyone these days is touting a gluten-free or gluten-reduced diet. Even celebrities like Jessica Alba, Kim Kardashian and Miley Cyrus have jumped on the bandwagon for at least a portion of time. And cosmetic companies have even started touting gluten-free on everything from mascara to face cream. But does it really help you trim the fat? In short: not really.
The truth is, cutting gluten when you're not allergic or sensitive to the protein may do more harm than good when it comes to your nutrition. And research shows that replacing gluten-containing foods with their gluten-free counterparts can even increase your sugar and fat intake. Add that to the major lack of vitamins and fiber your diet entails when you go gluten free and you're setting yourself up for problems like bloating, mood swings and even constipation.
If that's not enough to deter you, consider the fact that going gluten free can be extremely expensive. In fact, a recent study shows that on average, gluten-free products were 242 percent more expensive than regular products. And let's be honest, they don't even taste that great.
So if you're considering going gluten-free, check out the video up top first. And if you still need some reassurance that gluten isn't the devil, maybe check out a recent study in the Nutrition & Diabetes Journal, which actually found that eating pasta could make you skinnier.
Go ahead. Order the spaghetti.