Bad news for lovers of pasta, bread, and baked goods

bad news for lovers of pasta, bread, and baked goods

Gluten products are high in fiber and fortified with vitamins and iron. So, reducing or eliminating the source of such nutrients may cause digestive problems. We learned it as a way to reduce bloating and shed weight. But nowadays, nutritionists are not supporting such claims. For instance, dietitian Julie Stefanski told CNN in 2018; gluten-free products can replace glutenous ingredients with white rice flour and tapioca. It contains a greater amount of calories, fat, and sugar than gluten.

According to the University of Chicago’s Celiac Disease Center, ditching gluten completely is the only way to manage celiac disease. Also, Carin Andren Aronsson, a dietician at Lund University, recommends that eating lots of gluten-heavy meals from a young age may lead to gluten intolerance. As per the findings published by the JAMA journal, eating more-than-normal levels of gluten is associated with the likelihood of developing a digestive disorder that destroys the small intestine. Higher intake of gluten increased the danger of celiac disease autoimmunity, immunological acknowledgment to gluten, and a 7.2% uncertainty of the celiac illness per each new gram of gluten per day.

In the study, researchers also analyzed that more than 6,600 newborns in the US, Germany, Finland, and Sweden, who was born in 2004–2010, carried a genotype associated with Type 1 diabetes and celiac disease. After some months, organizers noted the children’s gluten consumption until the age of 5. In that researchers analyzed the levels to reference quantities of gluten consumption in healthy children at each age. According to Carin Andren Aronsson, children between the age of 2-3 are at an increased risk of growing celiac disease. The increasing risk was noticeable even with small amounts of gluten with a daily intake of 2 grams – or the equivalent of one slice of white bread. Besides, one study found that 30% of people are out of celiac disease but who ate a gluten-free diet ended up by analyzing other than celiac disease, such as small abdominal bacterial overgrowth.