New study reveals gluten -free foods can make you gain weight

When listening to the “gluten -free” phrase, you can imagine someone with a healthy lifestyle and a thin frame.

But a new study has some unsafe news: many gluten -free products are filled with sugar and calories, do not have essential nutrients such as fiber and protein and are more expensive to boot.

Publication in the newspaper Plant foods for human foodThe researchers looked at 39 gluten -free products and compared them to their gluten -filled alternatives.

They found that, on average, gluten -free items had significantly less protein and more sugar and calories than their counterparts.

This challenges the conventional wisdom that gluten-free products are somewhat good magic for managing your weight-in fact, these findings suggest that the opposite may be true.

The new study is just the last to show that – if you do not have a real gluten allergy or sensitivity – that departs from gluten may not be the healthiest solution.

A 2021 study found that 81% of patients who were placed on a gluten -free diet gained weight after two years.

In another, the publication in 2012, the BMI of Celiac patients increased from an average of 24 to 24.6 after being on a gluten -free diet, with the greatest change observed in strict worshipers.

In addition to caloric content, another problem can lie in the way these foods are made.

“Currently, many gluten -free products do not have dietary fibers, proteins and essential nutrients,” wrote Sachin Rustgi, a professor of molecular breeding at Clemson University, in conversation.

“Manufacturers often add supplements to compensate, but incorporating dietary fibers during processing can inhibit protein digestion.”

Rustgi, who was a co-author of the study, also emphasized that many gluten-free products are mostly lacking wheat, rye, barley and oats all are rich sources of Arabinoxylan, an insoluble fiber that promotes digestive health by aid the bowel movement and prevention of constipation.

All this points to the conclusion, echoing by other medical experts that a gluten -free diet should only be adopted by people who have celiac disease or are different to gluten.

About 25% of Americans eat gluten -free products, which is much higher than approximately 1% of the population estimated to have celiac disease.