Gastroenterologist Joseph Levy and American nutritionist Rachel Begun from New York University Hassenfeld Hospital said MedicalXpress notes that a grain-free diet is suitable for people with wheat allergies as well as people with gluten intolerance or sensitivity. However, eating this way can indirectly lead to weight gain.
The gastroenterologist explained that gluten is the protein component of grains (rye, barley, wheat), also known as gluten. When baking various baked goods, gluten causes the dough to rise when yeast is added. People with celiac disease, an autoimmune disease characterized by intolerance to gluten proteins, experience gastrointestinal discomfort after eating foods containing grains.
Levy noted that even small amounts of gluten can cause inflammation in the small intestine. But people don’t always realize they have celiac disease. Gluten intolerance may not become apparent for several years and may be discovered when you go to the doctor for underlying problems such as anemia or osteoporosis.
People with gluten sensitivity and wheat allergies can also benefit from a grain-free diet. If they eat gluten, they may experience diarrhea or bloating, nausea, fatigue and weakness. At the same time, there are no obvious problems with the intestines.
The runner emphasized that you should consult your doctors before changing your diet. First you need to contact a gastroenterologist to determine the presence or absence of celiac disease, then contact a nutritionist to obtain reliable information about foods that are undesirable to consume. This is justified by the need to be aware of foods that are hidden sources of gluten.
If the person does not have celiac disease, a gluten-free diet will not cause any harm to his health. However, it is stated that people who follow a gluten-free diet tend to gain weight. This is due to the increasing interest in bakery products that do not contain gluten protein.
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