3 Dangers of a GlutenFree Diet
CUTTING OUT SOME FOODS COULD DO MORE HARM THAN GOOD
If you don’t suffer from coeliac disease, ditching gluten might not offer you any extra nutritional benefits.
“Cutting foods out of your diet without medical guidance could do more harm than good,” says dietician Sara Haas. “The gluten-free diet was created to help those struggling with coeliac, and if you don’t consume a variety of nutrient- dense foods, deficiencies can arise.”
Here are three reasons to think twice before going gluten-free. Inconvenient Gut Issues Slashing gluten from your nutrition plan might up your chances of gastrointestinal trouble. “Fibre helps keep you regular, and also helps with softening stools; so not getting enough could lead to constipation,” says Haas. More Processed Foods Some packaged gluten-free options are nutritious, says Haas; but many brands improve taste with sugar, extra fat, and unhealthy fillers, according to the GlutenFree Society. Higher Risk Of Diabetes And Heart Disease In a study, people who consumed less gluten had 13% more risk of developing type 2 diabetes than those who ate more. And according to the British Medical
Journal, cutting out gluten can increase your risk of heart disease.
You can avoid these complications by choosing fibre- rich foods. “Remember,” says Haas, “not all whole grains are banned on a gluten-free diet – just those that contain gluten.”
BY LAUREL LEICHT