4 Myths about gluten-free foods that are often misunderstood

Whether it's just following trends or simply because it's necessary for health reasons, you might want to go on a diet gluten – free . Unfortunately, there are still many myths related to gluten-free foods that circulate widely in the community. So, how is the truth?

Myths regarding gluten-free foods are dubious

Typically, gluten-free food products are sought after by people who have Celiac disease or gluten intolerance. However, there are also those who eat gluten-free foods in an effort to lose weight.

Before plunging further into this new diet, get to know the myths that circulate about gluten-free foods so you don't get caught up in trickery. Come on, find out more!

Myth 1: A gluten-free diet is the same as not eating carbohydrates

Gluten is a type of protein found in cereals and grains, such as wheat and barley. However, not all carbohydrate food sources contain gluten. Therefore, a gluten-free diet is certainly not the same as abstaining from carbohydrates altogether.

You can still eat potatoes, sweet potatoes, pumpkin, and peas that are gluten-free but still meet your carbohydrate needs. are several sources of gluten-free carbohydrates.

So, you don't have to bother staying away from all sources of carbohydrates when on a gluten-free diet. On the contrary, these foods can actually help meet the needs of protein, fiber, antioxidants, minerals, and vitamins for your body.

Myth 2: "Gluten-free" on food labels is completely gluten-free

Products that have “gluten-free” listed on the label are not necessarily 0% gluten. In fact, this is not the case. Even though it is claimed to be gluten-free, these foods still contain very small amounts of gluten.

It's best if you read food nutrition information labels more carefully before deciding to buy gluten-free products.

Myth 3: Gluten-free food products do not contain the basic ingredients of wheat

Gluten-free food products should ideally not contain whole grains, but some may contain preparations from wheat - for example, wheat germ, wheat grass, or barley grass.

In fact, some foods can have hidden gluten content. For example from ethanol, which is alcohol made from grain gluten; and maltodextrin, which mostly comes from wheat sources. Again, the content of processed gluten is indeed very small

Although these ingredients are considered gluten-free, they can still cause reactions in some people with gluten intolerance.

Myth 4: Avoiding foods with gluten makes you much healthier

Gluten-free diets are intended for people who have Celiac disease or gluten intolerance because their bodies cannot digest the gluten present in food. A study has stated that as many as 35 percent of people with Celiac disease who undergo this dieet have a healthier and more effective digestive system.

So in fact, gluten-free products don't mean it's healthier for those of you who don't have both conditions. The reason is, gluten-free products contain less fiber so they don't help you lose weight let alone maintain your digestive health. There is no strong evidence that eating gluten-free foods can improve the digestive health of people who do not have either of these conditions.

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