(NaturalHealth365)  So, what exactly is gluten?  Most of us have heard the term thrown around, but few know what gluten really is.  It’s simply a protein found in wheat, barley, and rye.  While protein is generally good for us, some people’s bodies just can’t handle gluten.

That’s why grocery stores now have those dedicated gluten-free sections – catering to folks with real gluten issues.  But here’s the thing: tons of people without any actual sensitivity have also jumped on the anti-gluten bandwagon.  A recent study found something interesting: those gluten-free foods aren’t automatically healthier than regular ones.

Nutritional differences between gluten-free and traditional foods

There’s a widespread misconception that anything labeled “gluten-free” is automatically healthier than regular food.  However, according to the study linked above, most gluten-free products actually pack less protein, more sugar, and often more calories than their gluten-containing versions.

Other studies back this up, too.  When scientists compare gluten-free foods to regular versions, they keep seeing the same pattern – less protein but more unhealthy fats.  They’ve also found that most gluten-free foods are seriously lacking in fiber.  Take gluten-free bread – it has way less fiber than regular bread.  That’s a real problem since fiber keeps your digestive system running smoothly and helps prevent serious health issues.

Health and economic considerations

We are not suggesting that going gluten-free is pointless – it’s necessary for some people.  If you have celiac disease, gluten damages your small intestine and prevents you from absorbing nutrients properly.  Others have less severe sensitivities but still feel better avoiding it.

Despite these legitimate medical reasons, there’s another factor worth considering before jumping on the gluten-free bandwagon: the cost.  Have you checked the prices in that gluten-free aisle lately?  Those products can cost up to 50% more than the regular versions.  Just another reason to think twice unless you really need them.

Common myths about gluten-free diets

There’s also this persistent myth that cutting gluten helps with weight loss.  The research actually shows the opposite – most people on gluten-free diets tend to gain weight.  The study above examined 39 gluten-free products and found they generally substituted protein and fiber with artificial additives.

Another study showed 81% of people put on a gluten-free diet gained weight over two years.  Even people with celiac disease typically see their BMI increase after going gluten-free, with the strictest followers gaining the most weight.

Practical advice for those considering gluten-free options

If you’re still considering going gluten-free, at least be smart about it.  Read those labels carefully!  If you see loads of sugar, high calories, and hardly any protein or fiber – maybe reconsider.  Focus on nutrient-dense foods regardless of gluten content (unless you medically need to avoid it).

Keep in mind, going ‘gluten-free’ does not have to even include grain products.

Bottom line: unless gluten legitimately causes you problems, cutting it out probably won’t do your health or wallet any favors.  But, the glyphosate – sprayed on food crops – is always a good idea to avoid.

Sources for this article include:

Springer.com
NIH.gov
NIH.gov
Wiley.com