There are two kinds of people in this world: The 1% who are gluten-intolerant and those who are not. While the first group have very valid reasons for adopting a gluten-free diet, the latter seem to be doing the same for the sake of being part of the health-conscious trend.
Whether you're already part of the fad or not, there's a new development scientists need you to know about before you jump on the gluten-free bandwagon.
A recent study by Harvard University is warning health-conscious consumers about the risk of unnecessarily adopting a gluten-free diet. According to the researchers, reducing or eliminating gluten from your diet can increase your risk of diabetes by 13 per cent. That's a pretty alarming number!
The study looked at 30 years worth of medical data and found that those who were eating the most gluten, about 12g per day, exhibited a 13% lower risk of developing Type 2 Diabetes.
“People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes" says Geng Zong, the study's co-author and Harvard research fellow." He adds, "Gluten-free foods often have less dietary fibre and other micronutrients [such as vitamins and minerals], making them less nutritious and they also tend to cost more.”
So unless you suffer from Celiac disease, you might want to think twice before giving up bread from now on.
Will this change how you eat?
[Source: National Post]