For a healthy person, there is no need to limit the diet and exclude bread from the diet due to gluten. Yulia Chekhonina, nutritionist at the Medical Nutrition Clinic of the Federal Center for Nutrition and Biotechnology, told socialbites.ca that gluten-free bread varieties are not healthier than regular bread.
Gluten-free bread is made from grains that do not contain gluten. Gluten is found in wheat, rye, barley and small amounts in oats.
“For a healthy person, you do not need to limit your diet because bread is a healthy food product. As a rule, gluten intolerance occurs at a young age, in childhood or adolescence. This is accompanied by a number of gastrointestinal symptoms: diarrhea, weight loss, etc. If left untreated, this can lead to weight loss. Asymptomatic course of this disease is impossible. If such symptoms occur constantly, you should consult a doctor to find out the cause. In case of celiac enteropathy, strict correction of the diet is required, including the exclusion of gluten-containing cereals,” said nutritionist Chekhonina.
In case of gluten intolerance, corn or buckwheat can replace regular types of bread. Corn and buckwheat do not contain gluten, and therefore products made from such flours are safe for people with gluten intolerance.
Experts before saidwhy different types of bread are useful, how the type of flour affects the properties of the product, which can lead to its complete rejection.