Good Lifestyle

Gluten is often the first to go after people decide to engage in aweightloss diet. However, cutting food with gluten (which is a protein found in wheat, barley and rye), such aswhole grain bread and Bran-based breakfast cereals, can really undermine your efforts forlosing weight-And it can even causecardiopathy!

According to a longitudinal study inThe BMJ Journal, avoiding gluten may result in a reduction in the consumption of whole grains in fiber, which can increase the risk of developing cardiovascular disease. To come to these conclusions, researchers studied 2,273,931 people of gluten over the 24 years and found that those who have eaten the least gluten had the greatest impact of heart disease. The researchers concluded that those who do not suffer from celiac disease or gluten sensitivity should move forward and include integer gluten and grain in their diet.

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Why do people without celiac sensitivity or gluten eat gluten?

"Gluten-free does not match good health," said Laura Burak MS, RD, CDN, said. "The majority of products created specifically to be 'gluten freeThere is usually a tendency to be much more transformed, containing more calories and added sugar and contains fewer fibers and proteins than similar products containing gluten. "

In fact, aPrague study I found that compared to their gluten counterparts, gluten-free products were much more caloric and have touted a less desirable nutrition panel. The study showed that gluten-free bread fonts had a significantly higher total and saturated fat content, gluten-free pasta had gluten-free sugar content, and gluten-free cookies had a protein content clearly lower and a significantly higher grease content. To compensate for the taste and lack of gluten, which helps to link food together and to keep their form, food manufacturers often add additional fat and sugar.

Regardless of gluten, always remember to check the list of nutrition of your food and the list of ingredients.

"Some of my favorite box or bags have simply been gluten-free because the ingredients are mainly nuts, walnut flours, seeds, beans, lentils and brown rice," said Burak, adding that she did not buy these products because they were gluten free, but because they should be included in a healthy diet because of theirfiber-rich Content and quality ingredients.

"If a food comes in a bag or a box, make sure to read the ingredients first," says Burak. "If the ingredients are real and you can understand them, then go ahead and read the next nutrition label and look for the size of the serfa, the calories, the fibers andadded sugar. If you need to medically follow a gluten-free diet (as in you, you have been diagnosed with celiac disease or gluten sensitivity) or not, you should choose most actual foods, anyway! Said Burak, adding that most entire foods are naturally free of gluten. These foods include fruits, vegetables, lean protein like poultry, lean beef, fish and eggs, greases like nuts, seeds,lawyer and olive oil, all beans and lentils, corn, potatoes and certain grains likeGruau which is certified gluten free, Quinoa, rice, bean-based pasta, Amaranth and Saracen. "We should limit most processed foods, whether marketed as gluten-free or not," says Burak.

So, if your body allows you to eat gluten, go ahead and do it! Many foods containing gluten are also rich in cardiac and slimming fibers, which can reduce your LDL cholesterol levels and heart attacks and heart attacks.cerebral accident.