Benefits of a gluten-free diet


Eating a gluten-free diet is not only for people with intolerance, its benefits may be for you too ...

The gluten free foods that are marketed today are made specifically for people with gluten intolerance, whether of genetic or undetermined origin such as celiac disease or gluten allergy; But today in the United States of America, 30% of the population that is following a gluten-free diet, does so without physiological need or specific reason, rather than the search for the benefits it brings to the body.

Gluten is a protein found in cereals, wheat, barley, rye, titricale, and oats; but not in others such as amaranth and quinoa (or quinoa), in corn and rice; And certainly whether you are celiac, allergic to gluten or a regular person, gluten is not easy to digest in the body, and while for some it is a necessity to eliminate it from their diet, for others reducing it provides benefits that will make you feel better.

The benefits of a gluten-free diet for anyone can be:

      • Better digestion, with less intestinal inflammation and flatulence (intestinal gas or pain). Higher energy, better sleep quality, improved immune system, healthier lipid (blood fat) profile, more stable or normal blood glucose levels, weight loss (if they eat a balanced gluten-free diet) as long as prescribed balanced and by a specialist in this type of diet. In the case of having diseases that have been associated with gluten intolerance, such as diarrhea, non-conception in women, depressive states, diseases with autistic profiles, multiple sclerosis, fibromyalgia, down syndrome, type I diabetes, arthritis, osteoarthritis , other syndromes, some cancers, irritable bowel, colitis, rhinitis, dermatitis herpetiformis, these cases there is a relationship that has been directly observed in their benefit when these patients follow a gluten-free diet, however there is no precise description for each of how the benefit is going to manifest itself, but I verify this every day in my experience of 15 years ago and every day I verify that in truth the change that arises from modifying the diet of my patients to a diet without gluten, without excess sugars and healthy fats It is spectacular, not only in these patients who do require it, but in all of them in general, as long as their diet is correct, which includes its safety.

Following a diet with gluten-free products is not only limited to consuming gluten-free flours, since the variety of foods that you can include most frequently are fruits, vegetables and nuts; The variety of gluten-free foods and recipes is extremely wide, so making this decision is not restrictive in variety, flavor and taste.

The decision and the choice remains for each one, but always remember to seek medical attention for your personal situation. 

If you are a person with gluten sensitivity, your only treatment is to take charge of your own nutrition to avoid the unpleasant consequences of cross contamination in a establishment not prepared for a celiac person.


Maria Theresa Rull

Master of Science

Certified Nutritionist

email: [email protected]

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