‘Go­ing gluten-free en­cour­ages a var­ied, nu­tri­ent-rich diet’

Woman (UK) - - Talking About -

Cas­san­dra Barns is a nu­tri­tion­ist and fit­ness in­struc­tor.

‘a gluten-free diet is not only essen­tial for those with coeliac dis­ease – where gluten can make a per­son very ill and greatly re­duce ab­sorp­tion of nu­tri­ents from their food – but also for those di­ag­nosed with non-coeliac gluten sen­si­tiv­ity. al­though stud­ies have re­vealed that peo­ple who thought they were sen­si­tive to gluten could ac­tu­ally be sen­si­tive to fruc­tans, re­search has also found that some peo­ple with non-coeliac gluten sen­si­tiv­ity do re­act to gluten in its pure form. For them, symp­toms caused by eat­ing gluten can in­clude gut prob­lems, such as ab­dom­i­nal pain, bloat­ing and di­ar­rhoea, as well as in­som­nia and headaches. Gluten sen­si­tiv­ity may even be linked with more sig­nif­i­cant long-term health prob­lems, such as au­toim­mune con­di­tions (aside from coeliac dis­ease). Go­ing gluten­free can also en­cour­age a more var­ied and nu­tri­ent-rich diet. Re­place bread and wheat-based foods, in­clud­ing ce­real, pas­tries, pies, crack­ers, pizza, pasta and bis­cuits, with nat­u­rally more nu­tri­tious car­bo­hy­drate sources, like sweet po­ta­toes, parsnips, whole­grain rice, lentil pasta and whole­grain oat­cakes, such as Nairn’s Gluten Free Oat­cakes – but avoid highly pro­cessed gluten-free al­ter­na­tives.’


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