Scientists warn people away from gluten-free diets
The rejection of the gluten began to gain popularity after science has discovered the existence of intolerance to this substance in some people. It was reported that the use of glutamatergic products in this disease leads to problems with digestion, poor health and other alarming symptoms.
Fortunately, gluten intolerance suffer only 1% of the population. They recommended to exclude from the diet of gluten-rich foods, including rye and wheat.
However, the news about the possible dangers of gluten has made such an impression on people that to give up bread and many types of cereals have become quite healthy people, believing that in this way strengthen their health.
But, according to scientists from Harvard, the rejection of gluten for healthy people more harmful than helpful. It increases the risk of developing cardiovascular disease and diabetes.research, health, diet, nutrition, gluten