What happens to the body by eliminating gluten without being celiac?

    What happens to the body by eliminating gluten without being celiac?

    Eliminating gluten from your diet when you do not have intolerances or celiac disease what triggers in our body? Try answering this Australian search

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    Gluten free diet even when there is no trace of celiac disease. There are many people who, partly out of "fashion" partly because they consider gluten harmful, resort to gluten-free foods or a real gluten-free diet. This one has some health disadvantages (as well as for the portfolio), at least according to a research conducted in Australia.

    A team of experts from the University of Newcastle (UON) highlighted the potential risks of following a gluten-free diet, urging the community to drastically change their eating habits only if there is really a diagnosis of celiac disease. Led by Dr Michael Potter of the Hunter Medical Research Institute, the researchers evaluated the negative effects of switching to a gluten-free diet without a real need.

    The study, published in the Medical Journal of Australia, argues that following a "gluten free" diet, as well as weighing significantly more on the wallet, can negatively affect human health, obviously only if there is no celiac disease.

    The problem is that there are too many people who believe they are intolerant or allergic to gluten while only a small percentage (16%) really see the diagnosis confirmed with specific medical tests.

    But what would be the risks of following a gluten-free diet even if you do not suffer from hypersensitivity to this protein?

    As the authors stated:

    Several studies have shown that gluten-free diets may not provide adequate amounts of trace elements and vitamins such as calcium and vitamin D. A gluten-free diet can negatively affect cardiovascular risk factors such as total cholesterol levels, weight gain leading to obesity, glucose intolerance and blood pressure.

    In fact, products made with gluten-free flours use rice flour, which is poorer in proteins and micronutrients. Looking at previous studies, the researchers found that people on such a diet were more likely to be deficient in key nutrients, including folate and other B vitamins.

    But that's not all: many gluten-free food manufacturers add greater amounts of oil, salt, or other substances to foods in an attempt to replicate the flavor and texture of regular bread and pasta. Using these products too much, therefore, is also at greater risk of obesity and diabetes due to the higher glycemic load of gluten-free foods.

    As usual, however, the research examined only the "modern" gluten-free diets, if we want to call them that, that is, those that are made up of industrial foods that are necessarily gluten free. Instead, there is the possibility of following a decidedly healthier gluten-free diet by choosing a series of naturally gluten-free cereals or pseudocereals such as millet, quinoa, amaranth, buckwheat, etc. and using their flours to make baked goods and homemade pasta.

    Would there be any health risks here too? Probably the results would be very different ...

    Gluten-free diet: beneficial or dangerous for those who are not celiac?

    On the gluten-free diet and gluten-free foods, read also:

    • Is the gluten-free diet bad for those who are not celiac?
    • Celiac disease: too many heavy metals in gluten-free diets
    • Celiac disease: Gluten-free foods are too high in fat, sugar and additives
    • Gluten-free foods contain three times the fat
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