Back a few years ago, gluten-free products dominated the marketplace. Shoppers could not enter a grocery store without being bombarded by new gluten-free options. Gluten is wheat and it has been tied to fatigue, nausea, and general bad health. Going to a gluten-free diet had a few benefits for a select group of people. But, it certainly went chaotic when marketing took hold and turned gluten-free from a nice alternative useful to some to a seemingly necessary change for everyone’s diet.
Gluten as a Carbohydrate
Gluten is wheat carbohydrate. It is also found in barley and rye. In the process of baking any of these kinds of bread, gluten is a natural counter product. For the vast majority of people, it is entirely harmless. This did not stop the “no gluten” agenda from proliferating.
What is in Gluten?
Gluten is high in B vitamins, which are helpful for energy. These include thiamin, riboflavin, and niacin. Gluten is also high in fiber. Patients who drop gluten may find a shortage of fiber and B vitamins which can adversely affect their health.
Worse yet, many gluten-free products are slammed with fats to make up for the lack of gluten. This keeps costs down and tastes up. The gluten free products are not necessarily any worse. Considering the lack of fiber and B vitamins, the products can be less healthy by a substantial margin.
There are practical ways to diminish gluten if this is a concern. Fruits and vegetables are absent of gluten. Minimizing bread is great for health, as long as a patient has a modest serving or two a day. Cutting back on bread is fine without gluten being a specific target at all. Trading one bread for another may just be a fruitless trade-off. Gluten is harmless and, in moderation, very helpful in facilitating fiber and carbohydrates.
The staff at Lahey Hospital will absolutely look at gluten as a potential area of concern. Do not be alarmed or concerned if gluten is not an issue at all because only a select few people are really sensitive to it at all. Click here to view LinkedIn page for Lahey Hospital on this odd little carbohydrate.