If you are looking for the body of your dreams, or if you are simply interested in a healthier life and eating routine, you have certainly already found several diet plans, diets, and miracle strategies on the internet. 

The thing is, you don’t need to be an expert in nutrition to understand that most of these crazy diets are impossible to keep healthy for a long time, or they simply don’t work, right? 

One of the most common “victims” of the miraculous promises of great results in a short time are the Gluten-Free Diets. After all, it is quite easy to find articles advocating that removing gluten from the diet will bring thousands of benefits almost instantly, but it is not quite like that!

The strategy of Gluten-Free Diets, as its name implies, is based on the complete restriction of foods that contain gluten in their composition, however, this habit, if poorly managed, can even bring some complications. 

Thinking about all that, we, from Sooro Renner, have decided to produce a complete content about Gluten-Free Diets. Here we will show you the truth about this diet, pointing out its main advantages and disadvantages.

Do you want to know everything about it? Keep reading this article until the end. 

What exactly is gluten?

Gluten, contrary to what most people believe, is not a carbohydrate, but a protein that is easily found in different types of grains, such as barley, wheat, rye, and oats. 

In addition, because of a process known as “cross-contamination,” gluten is also present in more processed foods such as pasta, cookies, chocolate, and beer. 

Gluten is composed of proteins from two different groups, gliadin and glutenin, which are located within barley, wheat, and other grains. In processed foods, gluten is important to ensure the ideal conditions for these foods to be processed, after all, the substance gives elasticity to the masses, which is essential so that they do not burst in the process of preparation and fermentation. 

Finally, the gluten problem, for some people, starts when this set of proteins reaches the digestion process, which is when the substance sticks to the intestinal walls, causing discomfort and even discomfort, which usually occurs with an excess consumption. 

Gluten-free diets are used mainly by people who have gluten sensitivity or celiac disease, which is an autoimmune disease caused by intolerance to this protein. 

However, there are also people who adopt gluten-free diets simply for aesthetic and weight loss purposes, but does it really work? 

What are the advantages of a gluten-free diet?

As we have already mentioned in the previous topic, gluten ends up being poorly digested by the most sensitive people, or even by the most resistant ones, when consumed in excess, and, as today’s industrialized products have high levels of gluten in their composition, it is not surprising that the discomforts have already been felt by a large part of the population. 

Check out the main advantages of the gluten-free diet:

Prevents fluid retention

Anyway, since gluten easily sticks to the intestinal walls, it ends up slowing down the digestive process, causing a greater retention of liquids not only in the abdominal region, but in the body as a whole. 

Therefore, it is natural that by cutting out gluten foods, besides feeling less bloated, a visible reduction in abdominal circumference occurs. 

Reduces calorie intake

Another interesting point is that, when you start a gluten-restricted diet, besides adhering to a dietary re-education process, some highly caloric foods are also avoided, after all, pasta and sweets, as well as most gluten-rich foods, are also very caloric. 

Therefore, by reducing your calorie intake and increasing your digestion capacity, weight loss occurs naturally. 

Lower risk of cell inflammation

Inflammation of the body’s cells is a major cause of obesity in young people and adults, which is often due to poor eating habits. 

It turns out that gluten, in certain amounts, can also be responsible for inflammatory processes, so gluten-free diets can significantly reduce the risk of developing obesity.

Disadvantages of gluten-free diets

As in nutrition not everything is so simple, there are some disadvantages to adopting gluten-free diets for people who do not have intolerance to this protein, let’s look at some of them:

Chance of weight gain

Although the main goal of the diet is weight loss, totally reducing the intake of this protein may have the opposite effect to the expected one.

The main reason for this is that some people are so used to the consumption of this substance that when they remove it from their diet they feel much hungrier than usual, which ends up causing them to have compulsive eating habits and, consequently, gain weight. 

Risk of becoming gluten-sensitive

Besides the aesthetic and health goals, the relationship with food in general is a pleasurable experience, and this is how it should be! 

Adopting gluten restrictions for long periods of time can cause discomfort when eating some sporadic foods, simply for pleasure. 

What occurs is that commonly, patients who adopt gluten-free diets for a long time, acquire sensitivity to the food due to lack of contact with it. 

Conclusion: 

Gluten is not only a villain of healthy eating, it has become known that way because unfortunately most people’s relationship with food is not as well balanced as it should be. 

There is no harm to health, except in intolerant patients, if gluten is eaten sporadically and at times of pleasure.

If you are looking for healthier eating, as well as diet and fitness lifestyle tips, follow Sooro Mundo Whey regularly. Here, we are always bringing fresh and well-crafted content to our readers.