Source Why you shouldn’t go gluten-free
1 percent of the population has celiac disease and may need to reduce gluten in their diets.
Avoiding gluten in your diet can lead to health problems.
Gluten is a protein found in many grains, including wheat, rye and barley. It’s found in most breads, cereals and pastas.
A gluten-free diet won’t provide a benefit, said Katherine Tallmadge, a dietitian and the author of “Diet Simple.” What’s more, people who unnecessarily shun gluten may do so at the expense of their health, Tallmadge said. That’s because whole grains, which contain gluten, are a good source of fiber, vitamins and minerals, Tallmadge said. Gluten-free products are often made with refined grains, and are low in nutrients.
If you embrace such a diet, you’ll end up “eating a lot of foods that are stripped of nutrients,” Tallmadge said. Studies show gluten-free diets can be deficient in fiber, iron, folate, niacin, thiamine, calcium, vitamin B12, phosphorus and zinc, she said.
Heather Mangieri, a nutrition consultant and spokesperson for the Academy of Nutrition and Dietetics, agreed. “There’s nothing magical about eliminating gluten that results in weight loss,” Mangieri said. “Any of us that eliminates or removes cookies and candies from our diets, and replaces them with fruits and vegetables is going to feel better.”
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