Low carbohydrate diet

In the previous lesson, we explored the key aspects to consider when selecting a suitable diet and we undertook to delve into the most popular ones. This way, you will be able to evaluate with our guidance whether they are effective or not.

The first diet we will examine is the gluten-free diet. It is undoubtedly one of the most recognized diets today, so we invite you to learn more about it.

What is gluten?

First of all, we encourage you to put aside all the negative comments you've probably heard about gluten. There is a wide variety of information available on the Internet about this compound, and not all of it is accurate. In addition, it is important to keep in mind that many of the sites that criticize gluten do so for the purpose of selling you an alternative product.

Gluten is a naturally occurring compound formed from the proteins glutamine and gliadin. It is found in foods such as wheat, rye and barley. In the baking industry, it is used extensively, as it helps to increase the dough of bread and improves its texture. It is also common in the composition of products such as pastas, pizzas and cereals.

However, you may have noticed that supermarkets are increasingly stocked with products made without gluten. This might give the impression that a gluten-free diet is healthier for the body, right? But not necessarily.

Gluten-free products are crucial for those suffering from celiac disease. This condition causes symptoms such as headaches, stomach cramps, bloating and diarrhea when consuming gluten-containing foods. Fortunately, only about 2% of the world's population suffers from it. In addition to this disease, there is gluten sensitivity, which is not as severe as celiac disease, but it is also not recommended to consume products containing gluten. According to scientific studies, this sensitivity affects between 3 and 7% of the population.

The reason behind the growing popularity of gluten-free foods is not only due to sensitivity or celiac disease, but to a global trend that considers gluten as a detrimental component of a healthy diet.

Should healthy people avoid gluten if they do not have celiac disease?

Not necessarily. There is research to support gluten-free diets, as it has been shown that some non-celiac people who consume high levels of gluten can develop long-term intestinal problems. However, it is important not to b