The reason for gluten-free products
Going gluten-free isn’t just a new fad, it’s recommended by doctors for people suffering with certain gastrointestinal problems, like celiac disease. According to stats provided by ABC News, about 1 percent of Americans have celiac disease. Another small percentage has some sensitivity to gluten and try to stay away from gluten-heavy foods like pasta.
Not a diet plan
Celebrities have led the gluten-free diet charge lately. A lot of products that contain gluten are also known for having high calorie counts, like break and pasta. But kicking gluten products to the curb could leave dieters disappointed, says Margaret Weiss, the clinical manager of the Kogan Celiac Center at Barnabas Health in Livingston, N.J.
“You have to replace the gluten with something so the majority of processed gluten-free products are held together with oil, butter and eggs,” Weiss pointed out. “They tend to be higher in fat, calories and sugar, and lower in fiber, vitamins and minerals.”
People with celiac disease usually put on a few pounds by going gluten-free because their body can absorb nutrients better than before.
Doctors say going gluten-free was never meant to be a diet fad. The best way to lose weight, according to health experts, is to eat healthy and exercise.
“You clean up your eating habits by taking away white flour, sugar, junk food and other things you should be limiting anyway,” Alissa Lupu, a registered dietitian and nutritionist at the Center of Advanced Digestive Care at New York Presbyterian at Weill Cornell Medical Center said.
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