The Gluten Free Weight Loss Trend
Before the discovery of gluten free weight loss, the diet used to be reserved for people that had celiac disease. Celica disease is an autoimmune disorder that sufferers experience when exposed to the gluten in wheat, barley, and rye.
It causes damage to the intestinal lining of the small intestine.
Interestingly, the sufferers of the disorder are only 1% of the population, but gluten-free is a $6 billion industry.
Here is some information about how about the diet and some things to consider for balance.
Where would I find gluten in my diet?
Obvious to some, but not everyone knows where the gluten in their diet is coming from. Bread, pancakes, pasta, and other foods like crackers are the usual sources of gluten because of its presence in grains.
However, it’s also used as an additive to enhance flavor or texture for products like salad dressings to meats like turkey products.
This increases the content of gluten in our daily diet and may be a reason that people are trying to eliminate it from their diet.
In past decades our highest concentration of gluten may have been one meal a day like a sandwich at lunch. However, that has changed and it is now in even the most unexpected of places.
It’s in our beverage, dessert, main dish, and mid-afternoon snack. It might just be too much.
Do the foods that I eat as part of my gluten free weight loss plan have less calories?
That depends. If you are replacing your gluten packed foods with gluten free foods, you may be packing on more calories. Why is this? Well, to get the same taste as the product containing gluten, the manufacturer needs to provide a substitute for gluten.
Unfortunately, this can mean that you’re taking in more calories if you aren’t attentive to the products and their ingredients.
It makes the foods yummy, so you may be having 35 gluten free pretzel sticks, but you’re getting the same calories as 50 pretzel sticks with gluten. As with any diet, be sure to check your packaging.
Is this just a silly trend?
It’s popularity and trendy status may make it seem like it’ll be disproved in no time. However, there is a fat reduction component to it. Additionally, the anecdotal evidence of people feeling better may not only point to weight lost but also to a slight celiac disease; especially headaches and fatigue are decreased.
Is there any harm in switching for gluten free weight loss?
As long as you maintain a balanced diet there really is no harm in switching. A removal of gluten in the diet may result in a decreased intake of iron and vitamin B, so if you choose your diet be sure to replenish these by supplements or other means.
Really, there is no harm in it except for maybe your wallet. Gluten free products are generally higher in price, but a higher price may well be worth it when the alternative is an unhealthy body weight.