Many people who strive for a healthy lifestyle and proper nutrition sometimes have to deal with a number of myths.
One such “controversial” topic is intolerance to gluten, a protein found in some grains.
Gluten is a protein that gives dough its elasticity. It is found in wheat, barley, rye, and oats.
Choosing a gluten-free diet has become a trendy thing, and while some claim that a gluten-free diet will improve your health and well-being, this is not always the case.
Thus, nutritionist Natalia Zubareva is confident that gluten is not an “enemy” for most of us.
Therefore, it is worth excluding it from your diet only in certain cases.
According to Zubareva, only those who have a diagnosed intolerance or certain medical conditions, such as celiac disease, diabetes, or risk of cardiovascular disease, should completely give up gluten.
For people without these diagnoses, gluten is completely safe and even beneficial.
It is found in many foods that provide our bodies with essential nutrients, including fiber and various vitamins.
However, temporarily eliminating gluten-containing foods may help some people improve gastrointestinal health and skin health.
But this does not mean that you need to completely eliminate gluten from your diet.
Moreover, it is not so easy to do this, because it is found in the most unexpected products, such as vegetable oils, natural flavors, mayonnaise, semi-finished meat products and chocolate.
In any case, before making any changes to your diet, it is important to consult with your doctor or a qualified nutritionist.
