Friday 26 April 2019

Truth or Fiction - Gluten Free is healthier?

Image result for gluten


Gluten is a family of proteins found in grains like wheat, rye, spelt and barley - wheat is probably the grain most consumed

The two main proteins in gluten are "glutenin" and "gliadin",, the latter is responsible for most of the negative health effects.

When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This makes the dough elastic, and give the bread the ability to rise when baked. It also helps provide a chewy, satisfying texture.

You should only be avoiding gluten if you have been diagnosed with coeliac disease, or have been proven to have a gluten intolerance.  Many gluten free foods would not taste as good without the high levels of sugar, salt and other additives to make them more tasty.  Remember, gluten free junk food is still junk food!!!

A study published in the British Medical Journal in 2017 concluded that a person who follows a gluten free diet, without having celiac disease, has a higher risk of cardiovascular disease in the long term. This is because they will miss out on the heart-healthy benefits of whole grains.

No comments:

Post a Comment