Thursday, 29 June, 2017

#FitWithFox #AmpedUp - Gluten-free Diets

But why But why?Jeff Blackler Rex Shutterstock
Sammy Stanley | 11 March, 2017, 00:32

A small percentage of the people can not tolerate gluten due to celiac disease or gluten sensitivity.

Researchers found participants in the highest 20 percent of daily gluten consumption had a 13 percent lower risk of developing type 2 diabetes compared to participants with the lowest amount of daily gluten consumption.

A protein found in wheat, rye, and barley, gluten can make people with a sensitivity or Celiac disease sick.

Just one per cent of people are gluten-intolerant, a condition called coeliac disease.

The study has added weight to warnings from nutritionists anxious by the excessively high glycemic index of processed gluten-free products that lack fiber and nutrients and may contain additives.

In fact, some nutritionists advise against avoiding gluten.

Celebrities like Gwyneth Paltrow, Victoria Beckham and Miley Cyrus have promoted going gluten free, but new research suggests people without celiac disease or a gluten intolerance may be unnecessarily raising their risk of type 2 diabetes by following the trendy diet.

The study, conducted at Harvard University, wanted to determine if gluten consumption affected the health of people who have no reason for avoid it.

He warned against eating gluten-free versions of foods that would naturally contain gluten, like bread, pasta and crackers: "Gluten-free foods often have less dietary fibre and other micronutrients. making them less nutritious".

Researchers analyzed information from three large, long-term studies-the Nurses' Health Study I and II, and the Health Professionals Follow-up Study-involving 199,794 study participants over a 30-year period.

"It is quite possible that it is not reduced gluten, but overall reduced fiber intake that would result in this correlation". They found participants consumed on average around 6-7 grams of gluten a day.

Researchers followed the participants for approximately 30 years, between 1984-1990 and 2010-2013.

It turned out that, by the end of the study, almost 16,000 people in the study had developed type 2 diabetes.

Those who ate the most gluten were least likely to develop type-2 diabetes. Those who ate less gluten also had a lower cereal fiber intake. Type 2 diabetes - the most common type of diabetes - occurs when the body has lost the ability to use insulin efficiently.

But professors in the USA said people who don't eat it have a 13 percent higher risk of developing type 2 diabetes than those with higher levels of gluten. The researchers behind the new study have now suggested that people who are not coeliacs should reconsider limiting their gluten intake.

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