There are researchers and studies that recommend following a gluten-free diet for healthier results. The inflammatory effects that gluten causes in some people have been proven, but should we all stop eating bread?
Foods that we consume daily, such as bread, pasta, cookies and cereals contain gluten. It can also be hidden in processed products, sauces and dressings.
“Gluten is a protein found in wheat, barley and rye, as well as their derivatives,” explains functional medicine specialist Carlos Jaramillo.
For this reason, he recommends reading food labels to find out their actual content and check if they contain gluten.
celiac condition
Not all people react the same to gluten consumption. For example, in some people the consumption of gluten can cause damage to the small intestine.
Such is the case of celiacs who “experience an immunological reaction to gluten, which causes inflammation and damage to the intestinal lining.”
“This affects nutrient absorption and can cause symptoms such as diarrhea, abdominal pain, and weight loss. Celiacs are those who are intolerant to gluten and must follow a strict diet without this protein”, explains Jaramillo.
To determine if a person is celiac it is important to go and perform specific diagnostic tests.
While there are people with gluten sensitivity who report digestive upset, fatigue after consuming gluten-containing foods.
It is recommended to stop consuming gluten for people diagnosed as celiac or gluten sensitive.
Leave the bread or not?
Dr. Jaramillo considers that if the person does not have any medical condition related to gluten, “it is not necessary to completely eliminate it from your diet.”
A balanced diet helps us to enjoy all kinds of foods, including pizza or freshly baked bread, which contain gluten.
Is it harmful to eat bread?
Because it has a high glycemic index, it is considered a fast-burning food that, if not eaten properly, causes insulin wear and produces high spikes in blood sugar, indicates Mejor Con Salud.
The bread is made with wheat that contains too much gluten, which affects people with sensitive digestive systems who have trouble processing gluten properly.
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