Gluten-Free Diet Is Worse
Gluten is often the first to go once people decide to embark on a weight-loss diet. However, cutting foods with gluten
such as whole-grain bread and bran-based breakfast cereals, can actually undermine your efforts to lose weight—and it may even cause heart disease!
According to a longitudinal study in The BMJ journal, avoiding gluten may result in the reduced consumption of fiber-rich whole grains
which may increase people's risk of developing cardiovascular disease. To come to these findings
Gluten over the course of 24 years and found that those who ate the least amount of gluten had the highest incidence of heart disease
The researchers concluded that those who don't suffer from celiac disease or gluten sensitivity should go ahead and include gluten
Gluten-free does not equal healthy," Laura Burak MS, RD, CDN, says. "The majority of products that are created specifically
'Gluten-free' generally tend to be much more processed, contain more calories and added sugar, and contain less fiber and protein
compared to their gluten counterparts, gluten-free products were much more caloric and boasted a less-desirable nutrition panel
The study showed that gluten-free bread loaves had a significantly higher total fat and saturated fat contents, gluten-free pasta had a significantly lower sugar and protein
Contents, and gluten-free biscuits had a significantly lower protein content and significantly higher fat content. To make up for taste and the lack of gluten
which helps bind foods together and keep their shape, food manufacturers often add extra fat and sugar.
Bagged items just happen to be gluten-free because the ingredients are mainly nuts, nut flours, seeds, beans, lentils, and brown rice
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