These days, it seems like everyone is
“gluten intolerant.” If you do not already know, gluten is the protein found in
wheat, barley, rye, and many other processed products. But is this really
something to avoid and is gluten-free “healthier” like many people seem to say
it is? The truth is, the only people who absolutely need to avoid gluten are
those with the autoimmune disease called celiac disease, along with those who
have wheat allergies or non-celiac gluten sensitivity. With many people
avoiding gluten, it may seem like these sensitivities and celiac disease are
very common. In actuality, celiac disease only effects 1 percent of the
American population and only 6 percent of the population suffers from gluten
sensitivity.
So why is around 40 percent of Americans avoiding gluten? Mostly,
because many adults believe that going gluten-free is beneficial for them. Many
would be surprised to find out that gluten-free snacks and products are higher
in fat, sodium, and sugars to offset the loss of the taste that occurs when the
gluten is removed. It has also been found that there are less nutrients in
gluten-free products.
A study was done on 392 participants who believed they were
gluten intolerant. It was found that 86 percent of the participants could actually
tolerate gluten. There are many people who believe they are gluten intolerant,
when they most likely are not. People may believe they are making a healthy
decision by switching to gluten-free, when in all reality, they are adding more
unnecessary fat, sodium, and sugar to their diet.
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