There's much confusion about if going gluten-free is a good option or an unfounded fad.
Gluten is a type of protein. It is naturally found in wheat, barley, rye, and triticale. As an additive, it can bind food together, which means you can find it in products like salad dressing or vitamins.
There is a perception that gluten is harmful to everyone and should be avoided. But research does not support this. Long-term studies found no association between long-term dietary gluten consumption and the risk of heart disease or inflammation of the colon lining. Some people do have medical conditions that make them unable to tolerate gluten, such as celiac disease or an autoimmune disorder.
You can go gluten-free as long as you consume nutrient-rich whole food sources of carbohydrates.
Gluten-free foods can also be highly processed and lack nutrients. The gluten-free craze has caused a boom in highly processed foods made with refined gluten-free grains, such as white rice. The fact that a product is gluten-free does not mean it is automatically healthy.
Gluten-free whole grains full of vitamins, minerals, antioxidants, and fibre, include brown rice and quinoa. Gluten-free, carb-rich foods include sweet potatoes and fruit.
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