Cakes, noodles, sweets: the supermarket now has many products with the "gluten-free" label. It is a trend to refrain from gluten. But is it really better for your health?
What is gluten?
Gluten is a protein found in, for example, wheat, barley and rye. It is responsible for the fact that flour together with water forms a sticky dough. Gluten makes the dough elastic and makes bread and cakes bite-proof. Because of these properties, gluten is also referred to as Kleberei whey.
Only people with intolerance should avoid gluten
People with a so-called Zliakie, an autoimmune disease, cannot tolerate gluten and must strictly prevent them from sticking. Children and adults should only eat gluten-free products if they have celiac disease, explains the association of pediatric and juvenile physicians (BVKJ).
Contains gluten-free foods often more fat, sugar and salt, but less vitamin B, iron or folic acid. Those who eat gluten-free for no reason usually consume less fiber. If a gluten-free diet is required due to, for example, a ciliary disease, doctors do not only recommend eating fiber from rice. Millet, buckwheat, quinoa, fruit, vegetables and nuts are also good and gluten-free fiber suppliers.
Gluten-free products are often expensive
There is now an industry behind gluten-free foods that often sells superior products. Profits must be defeated from people's new health awareness. Gluten-free bread and co. Are generally not healthier.
Also read: Alcohol is so dangerous: consumption increases the risk of stroke and heart attacks