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How to effectively and quickly lose weight gluten free diet 2018
It seems that the whole world is obsessed with a gluten-free diet, which many consider to be very effective. However, not everything is so smooth.
Many fitness bloggers broadcast from their Instagram pages that gluten is the biggest evil that humanity has invented, because it makes many people begin to gain weight. Basically, gluten is found in sweet and flour products, as well as in wheat, barley and other cereals – this is all you need to give up. According to adherents of proper nutrition, it can be very dangerous to exclude these products from the diet without the knowledge of the doctor, since they contain the necessary vitamins and minerals.
Originally, the gluten-free diet was created for people who suffer from celiac disease, a chronic intestinal disorder that occurs from eating cereals or flour products.
“Gluten is a protein found in grains such as wheat, rye or barley. It consists of two types of protein – glutenin and gliadin, which are also called gluten, ”explains Ekaterina Medvedeva, a cosmetologist at the Tori cosmetology center. This protein can damage the villi on the surface of the lining of the small intestine, which can cause discomfort. This is why people with celiac disease are advised to completely avoid gluten-containing foods.
When switching to a gluten-free diet, you will have to give up all types of flour, all kinds of sprouts, cereals and bran. In this case, you can forget about bread, pasta, some types of porridge, pastries, cereals, various sauces and beer. Dishes with soy sauce, food starch, candy and fried foods are also taboo.
Following the fashion, the food industry began to produce products labeled gluten-free. Store shelves include bread, pasta, pasta, breakfast cereals, biscuits, and even gluten-free ice cream. Scientists at the Medical Research University in Valencia decided to conduct a study on these products and found that they contain many times more calories than normal ones. For example, gluten-free bread had twice the amount of protein (although it shouldn’t have been there), sugar, and fat.
Why it doesn’t work for everyone
“However, despite the massive enthusiasm for a gluten-free diet, there is a category of people who in no case should stop using gluten, because only with the help of this component they absorb a sufficient amount of B vitamins,” says Yekaterina Medvedeva.
When you quit gluten, you limit yourself to getting the nutrients found in unprocessed grains and fiber – it helps the stomach to digest food at times faster. In addition to a lack of vitamins, you may develop a number of diseases, for example, cardiovascular, digestive problems, diabetes mellitus.
“Before starting a gluten-free diet, it is recommended that you do a laboratory food sensitivity immunoassay (blood test), which will show how the immune system reacts to gluten and gluten-containing foods.
And only after these tests, in case of confirmation of gluten intolerance or even celiac disease, the doctor prescribes a diet and possible therapy. That is, no independent diagnostics can be carried out, ”says Yekaterina Medvedeva.