As a diet, gluten-free usually requires many more restrictions than a normal diet. This is because most gluten-free bread and flakes are significantly lower in calories and higher in fibre, nutrients, and complete proteins such as iron and vitamins than their wheat counterparts.
Gluten free meals are typically grain-based and composed primarily of rice, buckwheat flour or soy. With these ingredients being the basis for many of these meals that make up the gluten-free diet, it is wise to purchase fortified nutritional supplements to ensure an adequate intake of micronutrients such as folic acid or vitamin D3, which can be found on various gluten-free products but not necessarily on all wheat products.
Advantages of consuming gluten-free food
It is more beneficial to be on a gluten-free diet than not. A high amount of research has found that people who consume gluten-free foods may experience an improvement in their health and well being. This is because gluten intolerance can trigger a wide range of health issues such as Celiac Disease, Neuroautoimmune disorders, and skin, eye, and other health issues. Because the main focus of the gluten-free diet is to remove foods that contain gluten and not focus on indulging in other foods that are normally consumed by those who do not consume “gluten-free” food, it can lead to increased energy levels and weight loss.
Importance of consuming plant-based high protein food items
The fact that there is not a single food containing all the essential amino acids is one of the main reasons it is important to consume high protein plant-based foods such as chicken, turkey, fish, and eggs within one’s diet. When one consumes foods high in protein, they can reach higher levels of lean muscle growth than those who consume meals containing low levels of protein.
Research has even found that when one consumes high protein foods such as poultry or fish, there is an increase in testosterone and DHEA levels within their body which provide health benefits for men and women.
It is important to note that many gluten-free products such as bread and pasta have a much higher carbohydrate content than their wheat counterparts. This can lead to blood sugar fluctuations, reducing the intake of other vitamins and minerals due to their deficiency in the body.
The main disadvantage of going gluten-free is typically on the psychological side, where these consumers are used to having bread, pasta, and other wheat products. This can lead to an increased risk for depression and feelings of rejection towards new foods.
