Gluten-containing foods should be a part of a healthful diet, says Jonathan. A 2017 study found that there was no association between consuming gluten and the risk of heart disease. If you're opting for gluten-free foods, this is where once again you just need to be cautious not to be opting for those ultra processed choices.
The last decade saw a rise in gluten-free diets. But the number of us with diagnosed gluten intolerance each year hasn’t changed.
Eliminating gluten is the only treatment for those with celiac disease, but the rest of us could be doing more harm than good by embracing ultra-processed, gluten-free foods.
In today’s short episode of ZOE Science & Nutrition, Jonathan and Will ask: Should you be worried about gluten?
Studies referenced in the episode:
- ‘Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients’ from Gastroenterol & Hepatology here
- ‘The Gluten-Free Diet: Recognizing Fact, Fiction, and Fad’ from The Journal of Pediatrics here
- ’Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?’ from the Journal of the Academy of Nutrition and Dietetics here
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This podcast was produced by Fascinate Productions.