‘Gluten’ is one kind of protein found in the seeds of several food grains, including: Wheat, Rye, Barley, barley malt, Bran, Bulgur, Farina, Kamut, Orzo, Semolina, Spelt, etc. Numerous people without celiac disease or allergy adopt and prefer gluten-free diet; essentially for the weight losing benefits. Weight loss has become a great health concern for people in the current world. People try lots of diets, medicines, tablets for losing some pounds; however, very few strategies really work for getting into desired shape. Gluten-free diet can benefit weight-lose in the following way.
- Gluten contains a special kind of protein called ‘zonulin’ that harms the rigid junctions of the gut. Zenulin assists the stuff to go through the gut wall, leading an immune response. The reactions occur slowly causing symptoms like, fatigue, bloating, finally contribute to weight gain. On the other hand, gluten free foods prevent the guts from being permeable.
- Gluten free diet prevents inflammation; whereas, gluten-diet can prompt it. Zonulin’s harmful effect on the rigid junctions of the intestines enhances inflammation. Chronic inflammation is detrimental for health. Inflammation prevents fat loss, increases stress hormone cortisol, enhances fluid storage and thus contribute to cause Diabetics or cancer accompanied besides fattening.
- Gluten-containing foods containing high glycemic load lift blood sugar. When the blood sugar levels soar, the pancreas secretes a hormone called insulin, intending to get rid of glucose. If the body fails to exploit the glucose for producing energy, it will be accumulated as fat. Adding to these, over eating gluten foods makes the body-cells become clogged with insulin. Insulin resistance accelerates the flat cell accumulation and prevents the fat cell losing. Moreover, ‘lectin’ (a sugar based protein available in gluten); glucose, fructose (both found in gluten food), etc also facilitate insulin resistance and lead towards weight gaining. On the other hand, gluten free foods prevent insulin resistance.
- Sugar-binding protein ‘lectin’ not only causes insulin resistance, but also generates leptin resistance. ‘Leptin’ is a kind of hormone that signals the brain to stop eating. However, when someone becomes leptin resistant, his/her brain fails to listen to leptin’s signal to stop taking food, putting the body at risk of overindulging and leading to weight gain. On the other hand, gluten free foods never cause Leptin resistance and prevent gaining weight.
- Blood sugar levels manipulate appetite and desire for food. When people consume gluten free foods having lower glycemic index, the body absorbs sugar little by little. On the other hand, gluten-foods like, bread having higher glycemic index speed up the sugar assimilation as well as increase the fat gaining in the body. The temperate drop of blood sugar levels denotes that appetite is less. Thus, Maintenance the normal blood sugar levels all through the day is the solution to long term weight loss battle. And gluten free food assists in blood sugar levelling.
Gluten free foods like, oats, buckwheat, quinoa, etc contain low GI score. People can minimize the overall GI score of gluten-free foods including, breads and pastas by eating varieties of protein like chicken-meat, eggs, pulse, fish along with vegetables containing low-GI like, cabbage, beans spinach, lettuce, watercress, Rocket, bok choy, endive, collard greens, chard, kale etc vegetables to the gluten-free diet.