Yes To “Gluten-Free”, But Not For Everyone!

Gluten-free products, useless for most people, do great service for celiac patients and people who are hypersensitive to this protein, explains Expert Professor.

Gluten-free products now have nearly 3,500 references in health food stores and supermarkets, according to the analysis. They can be considered as a simple fashion phenomenon if they are consumed by subjects who have no pathology linked to this protein. On the other hand, they render proud services to the others, assures professors, They prevent the appearance of severe disorders in people who are intolerant or hypersensitive to gluten.

Who Are These Gluten-Free Products Primarily Intended For?

From a medical point of view, all patients with celiac disease have a proven benefit from consuming gluten-free foods. These “real” gluten intolerants represent from 1% to 5% of the population, but many of them are not diagnosed since this disease can manifest itself in a sneaky way, in the form of anemia, problems bone or dental, or even lymphoma of the intestine. In more than 95% of cases, following a strict gluten-free diet improves symptoms. The same is true for people who are hypersensitive to gluten without celiac disease: their bloating, stomach aches, fatigue, and joint pain are reduced by the elimination of gluten. But it is not certain that gluten is responsible for these disorders.

Do Gluten-Free Products Make You Lose Weight?

Absolutely not, contrary to popular belief. Since gluten is a protein with no nutritional value, excluding it does not reduce calorie intake in any way. Of course, if you cut out the pasta, the bread – and the cheese that goes with it – the cookies and the pastries, you lower the energy value of your meals. But if we replace all these foods with their gluten-free equivalents, no weight loss is to be expected.

How To Choose A Gluten-Free Product?

It is absolutely necessary to check the presence of the logo, a wheatear crossed out in a red circle, on the packaging. It guarantees that the product meets the European standard for gluten-free, i.e. a maximum content of 20 mg/kg of residual gluten in the finished product. But that does not mean that they are better in nutritional terms. Some are filled with additives, sugar, fat, or salt, just like other processed industrial products. It is therefore better to check their composition before buying them.

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