Gluten is a protein found in grains such as wheat, barley and rye. Abdominal pain, abdominal bloating, gas, diarrhea or constipation, as well as fatigue, leg pain, headache, rash and depression can also be seen in individuals with gluten sensitivity.
Gluten-free nutrition method is the treatment method that should be used in celiac patients, individuals who are genetically sensitive to gluten, Dermatitis Herpetiformis, wheat allergy, etc.
Although gluten-free nutrition is among the popular diets today, the number of individuals trying to include gluten-free nutrition in their lives is increasing, although there is no disease.
So, is it right to remove gluten from our lives except for illness? Although there are not enough studies to answer this question, it is known that among gluten-free foods, fiber, iron and B vitamins such as folic acid, niacin, thiamine riboflavin and fiber are less, and carbohydrate and therefore calorie content is increased. At the same time, considering that gluten is the main protein of wheat, it is an expected result that the gluten-free diet contains less protein than the standard diet.
Studies have shown that the amount of fat in gluten-free bread is at least 2 times higher than normal bread, and it should be taken into account that the consumption of these foods causes an increase in blood fat values, an increase in cholesterol values and the risk of cardiovascular disease.
At the same time, gluten-free pasta has been shown to contain more carbohydrates and sodium, and it can be said that this situation will cause diseases such as diabetes and hypertension.
Another negative aspect is that as a result of the gluten-free diet, it has been proven by studies that the beneficial bacteria species in the intestines decrease and the harmful bacteria species increase. Accordingly, it should not be forgotten that it will cause intestinal diseases such as dysbiosis, low immunity, diarrhea and constipation.
It is one of the nutritional methods that is difficult in terms of financial burden and accessibility, as well as the negative effects of the content of the nutrients in the body.
For these reasons, unless there is a gluten-related disease proven by a physician, gluten-free diet should not be applied to lose weight or to be healthier, and when medically necessary (gluten sensitivity, allergy, celiac disease, etc.), it should be applied under the supervision of an experienced dietitian in order to prevent macro and micronutrient deficiency.