Why Science Misses The Mark On Gluten Free Foods Raising The Risk Of Diabetes And Why You Should Avoid Them
Gwyneth Paltrow gave health advice that has doctors scrambling to show she is incorrect. While gluten-free foods were shown to be less healthy in a study, compared to foods containing gluten, neither is appropriate food in the celiac and diabetes diet.
Gwyneth Paltrow made an ooopsie. She gave some really good health advice to readers of Women's Health Magazine -- advice that has doctors who disagree with her up in arms. In the interview in Women's Health Magazine, Gwyneth suggested people avoid gluten. While this trend was has been in full swing well before Gwyneth Paltrow made the statement, science is ready to pounce.
Let me preface this by saying that cereal sales in the U.S. continue to decline.
New research has emerged suggesting people without celiac disease or a gluten intolerance may be unnecessarily raising their risk of type 2 diabetes by following the trendy gluten free diet.
"Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,” according to study author Dr. Geng Zong, a research fellow in the Department of Nutrition at Harvard University's T.H. Chan School of Public Health in Boston, Massachusetts.
While researchers cautioned the study only suggests an association between diabetes and lower gluten intake, Zong said the findings point to a possible risk.
“People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes,” Zong said in the release.
New information presented at the American Heart Association's Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions, researchers analyzed three long-term studies consisting of nearly 200,000 people.
Research shows Gluten Lowers incidence Of Diabetes
In each study, researchers estimated participant’s gluten intake, from data reported on their diets every two to four years, as well as diabetes rates from those surveys.
Researchers observed that most participants consumed less that twelve grams of gluten per day, and within that range, those who ate the most gluten had a thirteen percent lower risk of developing diabetes. The study, found that study participants who ate less gluten tended to eat less cereal fiber, a known protective factor for developing type 2 diabetes.
Wait. Stop. Protective?
While this is an apple-to-apple study of gluten free processed foods versus cereal processed foods celiac and diabetes diet, none of these foods are better for diabetics. Cereal fiber is processed food fiber – often served up as wood shavings (cellulose) in cereal bars.
The so-called cereal food, that is artificially fortified foodstuff with vitamins and minerals, is in part, the cause of all disease. There is no long-term health benefit in eating any of these foods. In comparing the processed foods, studies may reveal cereal is healthier, but the truth is, they’re both bad choices of fiber, vitamins and minerals.
High carbohydrate, plant-based foods such as fruits and vegetables provide bioavailable vitamins and minerals as well as adequate fiber to diabetics looking to manage their blood glucose levels and symptoms.
In addition, wheat does trigger people with celiac and other intestinal problems, which is why so many are eliminating wheat products. However, science misses the mark on the gluten-free trend, which sadly isn’t a trend – it’s a viable reflection of a bacterial epidemic that is currently at an all time high for both the celiac and non-celiac wheat intolerant.
Studies show, the reaction to gluten in non-celiac patients is the result of pathogens from viruses that feed off wheat as well as heavy metals in the body.