Nowadays, you’ve probably noticed how gluten-free diet has become something of a trend, sometimes promoted as a way to lose weight, or as a “healthier” diet.
This diet may result in some initial weight loss, but going gluten-free when you don’t need to isn’t necessarily better for you. In fact, this diet is healthier for people with gluten-related disorders (celiac disease or gluten sensitivity) but there is no evidence that it is beneficial for people who do not have these conditions for the following reasons:
– There is the possibility of developing nutrient deficiencies if you rely heavily on prepackaged gluten-free foods, which don’t contain the vitamins and minerals added to wheat flours. Studies have shown that avoiding foods that contain gluten can lead to deficiencies in essential nutrients, including iron, calcium, fiber, folate, thiamin, riboflavin, and niacin.
– You might gain weight: Just because you buy gluten-free doesn’t mean that the product you are eating is healthier than the wheat-based product: gluten-free products may swap in higher calorie ingredients like nuts or dried fruits, nutrient-dense calories that can add up quickly.
– If you eat a gluten-free diet without increasing your intake of healthful gluten-free foods like vegetables and fruits, you may actually experience a reduction in diet quality, since many gluten-free processed foods are lower in fiber, vitamins and minerals than their gluten-containing counterparts.
At the end of the day, it’s all about balance.
A diet high in protein having a balanced amount of healthy fats, are low in carbs and free from gluten can be beneficial for you.
Adapted the each person nutritional needs, the NŪTRIŌ program at REVĪVŌ serves food as close to its natural state as possible, with a mission to sharpen and delight taste buds, while continuously supporting health.
