Following a gluten-free diet increases diabetes risk. This is shown by extensive research at Harvard University in Boston. In fact, the study, presented at the 2017 American Heart Association conference, is based on the 30-year monitoring of nearly 200,000 people.
Gluten, harmful only to those with celiac disease
Like any senseless food fad, the one that proposes the total elimination of gluten also proves deleterious. Various entertainment stars have publicized it, falsely associating it with regaining a healthy weight or other benefits. (1) But science disproves them.
With the exception of those with celiac disease-for whom a gluten-free diet is the only possible cure for the disease-the general population cannot give up the protein found in wheat (as well as rye and barley) on pain of a real increased risk of type 2 diabetes.
Gluten-free fashion increases diabetes risk
The long-term epidemiological observation conducted by Boston researchers recorded 16 thousand diagnoses of diabetes. And it was found that the risk of diabetes is 13 percent lower in those who regularly consume foods containing gluten, such as pasta, bread, cereals, and pizza. Compared with those who exclude wheat protein completely.
The amount of gluten intake of the 200,000 people monitored averaged less than 12 grams per day. In the 20 percent of those who took the highest amount, the risk of developing type 2 diabetes was 13 percent lower compared with the group whose intakes did not reach 4 grams per day.
Less fiber and micronutrients
“Gluten-free foods are often low in dietary fiber and other micronutrients (such as vitamins and minerals),” comments Geng Zong, a researcher in the Department of Nutrition at Harvard University TH Chan School of Public Health in Boston. “People without celiac disease can then reconsider limiting gluten intake, for the prevention of chronic diseases, particularly diabetes.”
Notes
(1) There is no need for ‘diethrology’ to note how the ‘viral deception’ about the only hypothetical benefits of a gluten-free diet to those who do not need it has been professionally activated. At the same time in Europe, the directive that relegated gluten-free foods to the context of so-called dieto-therapeutic foods, which were subject to very specific rules that have since been cancelled, was repealed. And it just so happens that thanks to the ‘food fad’ in question, the 10 big food sisters realize unimaginable margins. On foods that are sold at a high price although their raw materials are completely devoid of superior intrinsic value
