These days, as you walk through the aisles of grocery stores, you might notice an abundance of gluten-free products. Because of the spread of gluten awareness, many food options today offer gluten-free alternatives. What are gluten-free products and to whom is it intended for, you may ask.
People usually get the wrong notion that gluten-free products are only meant for people with Celiac disease (damage to small intestines if there is gluten intake). Health experts beg to disagree, though. Such products can also deliver some health advantages to those who are generally healthy, or so they say.
Millions of people around the globe have issues with gluten. In America alone, around three million people are affected. However, sensitivity is not exclusive to only those with celiac disease. Research has it that some people who aren’t even Celiacs have some sort of intolerance to gluten, which is known as non-celiac gluten sensitivity. Globally, about 15% of the human population presents symptoms of such condition, thus causing a rise in gluten-free manufacturing.
Going gluten-free has its benefits. Studies have shown that the protein gluten does not exactly pack a lot of nutritional benefits, so steering clear of it won’t make a huge negative impact. You can start off by snacking on some gluten-free goods as a means of introducing yourself to the diet. A little step can go a long way.
Another reason to stick to gluten-free food items is the fact that the human body cannot actually digest wheat completely. The undigested components produce gas and usually causes irritable bowel syndrome. Excessive amount of gluten could also bring about leaky gut syndrome, also a chronic damage to the bowel lining in which toxins and chemical from your stomach enter the bloodstream.
Indeed, gluten-free foods pack a lot of health benefits. But you’ll never experience such benefits if you don’t give it a try. There’s no harm in trying, after all.
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