Going gluten free may increase your risk of diabetes


Gluten free is the new health buzz. Everybody seems to be talking, reading and looking into about how certain grains may not be in the same class as believed. Gluten is a type of protein found in grains like wheat, rye and barley which can irritate your gut and trigger allergic reactions. It is this protein that gives bread its chewy texture and furthermore gives elasticity to baked goods. A few people trust that only the individuals who have gluten intolerance (otherwise called Celiac’s Disease) need to stay away from it however others are of the view that gluten, in general, can harm your good gut microbiome. Specialists who follow the Paleolithic lifestyle assert that our body is only designed to absorb and digest foods that our ancestors ate while grains and other food developed by the modern man are responsible for causing most lifestyle diseases that our forefathers never had to suffer.

But a new study, conducted by specialists from the prestigious Harvard University, contradicts this view and has found that following a without gluten diet may really build your risk of developing diabetes. With the developing scare of gluten intolerance, the utilization of gluten free grains like soy, corn, rice and cassava in our diet has increased. However, experts from Harvard University warn, that these starch-containing foods may increase the danger of diabetes. As per research student Geng Zong, “Gluten-free foods often have less dietary fiber and other micro-nutrients, making them less nutritious and they likewise tend to cost more.” This is probably because that individuals who ate less gluten additionally tend to consume less dietary fiber which helps in protecting you against diabetes.

Their study demonstrated that individuals who consume up to 12 grams foods rich in gluten might be at lower danger of developing Type 2 diabetes and those whose diets comprised of 20 percent gluten rich food had a 13 percent lower danger of sort 2 diabetes when compared with the individuals who went gluten free. The research suggests that the individuals who are allergic to gluten should definitely avoid it but the individuals who are following a gluten free diet just only for its health benefits should reconsider the same. These significant outcomes were exhibited at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions in Arizona.