Gluten-free diets, which involve taking out any food made from wheat, rye or barley from your diet, have certainly taken off in recent years. It’s true that many swear that eliminating grains from their eating schedules has helped them lose weight, think more clearly, and enjoy a generally better overall health.
One popular self-help writer stated that he lost 20 pounds in a single month without any exercise by, in part, eliminating “anything that is white, or can become white”. These are products that usually contain gluten. There is no doubt that the diet has become very popular, especially since it was announced that tennis superstar Novak Djokovic follows the diet.
Experts estimate that only around one per cent of Americans — or about 3 million people — actually suffer from Celiac disease, the disorder that causes their immune systems to reject wheat, 18 percent of adults now eat exclusively gluten-free foods.
A number of popular diets have recently advocated avoiding wheat altogether. Paeleo dieters argue that wheat and other grains are relatively recent inclusions in the human diet, and aren’t as well suited to our digestive systems as animal meat, fruits, and vegetables. Our bodies simply are able to process them properly which can lead to a plethora of issues.
People who do actually suffer from Celiac disease are often lacking crucial vitamins, especially B vitamins. The highest estimates suggest 6 per cent of the U.S. population may some kind of trouble with gluten, and that means that 94 percent can tolerate gluten perfectly well and should think and plan carefully before redlining it from their diets. The biggest problem is that cutting out gluten could leave you severely deficient in several nutrients and fibre.
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