Understanding The Gluten-Free Diet And The Lesser-Known Downsides

The Problem With Gluten-Free

Because this is a relatively new diet, there were not many pieces of research on the consequences of going gluten-free. However, a new study shows excluding gluten may not be good in the long run. For someone who does not have celiac disease, removing food groups because of gluten can deprive them of essential components. For those who do not plan their meals properly, a gluten-free diet eliminates whole grains, which higher their chances of having a heart disease. Also, because gluten itself is not directly related to weight loss, individuals who swap to gluten-free versions of fast food are still consuming the same amount of calories while eating something less nutritious due to the low fiber grain used.

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Nutritional Deficiencies

Patients who follow a gluten-free diet may be at risk of nutritional deficiencies. Unlike most foods that contain gluten, many gluten-free foods are not fortified with vitamins and minerals. Thus, individuals who follow gluten-free diets for a prolonged period could be getting insufficient amounts of nutrients like calcium, riboflavin, iron, niacin, folate, and thiamine. If nutritional deficiencies develop, patients could experience symptoms such as exhaustion, depression, anemia, confusion, nausea, and abdominal cramps. Those considering a gluten-free diet may want to have their nutrient levels tested both before and during the diet plan. If levels are low, doctors may need to prescribe high-dose supplements, and some patients may be asked to take over-the-counter supplements. Individuals who notice exhaustion, mood changes, or any other concerning symptoms while on a gluten-free diet should mention these to their doctor.

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