Food Fact Series Part - 1 All about Gluten

Shivani Jotwani
Shivani Jotwani

 | 1 minute to read
Nutrition

“Gluten is found in all wheat products and it cannot be extracted out from these products”

Since childhood we have been taking gluten and never heard of “The gluten”. In my recent visit to a flour mill in Delhi which is amongst the busiest and famous for its quality I met the owner. Spoke with him on Gluten. As per him wheat, rye, barley and regular oats all are gluten foods and cannot be processed as GLUTEN FREE. He has a complete different setup for gluten free flour. The word Gluten is touted by big dietitians, nutritionist and celebrities on the social media and people follow them blindly. Even he asks people as why they need gluten free flour answer was simple weight loss “net pe dekha hai” . None mentioned Celiac Disease or Type 1 Diabetes or gluten sensitivity. Although the gluten-free diet is an absolute necessity for people with celiac disease or non celiac gluten sensitivity (NCGS), people without diagnosed gluten issues are trying the diet to assist in the management of other medical issues. Some evidence indicates that there are significant drawbacks to following the gluten-free diet. For example, gluten-free processed grain products (e.g., breads, cereals, and crackers) are often lower in fiber, iron, zinc, and potassium The gluten-free diet also may increase the risks for nutritional deficiencies, especially in B vitamins, iron, and trace minerals .In addition, gluten-free products continue to be significantly more expensive. Gluten-free foods often are higher in fat and calories than their gluten-containing counterparts while also being lower in fiber and whole grains. A study showed that women on the gluten-free diet consumed significantly more carbohydrates, protein, and fat compared to control subjects, and men consumed more carbohydrates and fat. Both groups showed a lower intake of dietary fiber. There are no published studies on the benefits of the gluten-free diet on the weight status of those without celiac disease. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5439366/ http://www.andeal.org/topic.cfm?cat=3677

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