Eating gluten free benefits can be seen as falling into two broad categories. In the first category, we have the benefits that are accessed by people who have the celiac disease, when they eat gluten free meals. And in the second category, we have the benefits that are accessed by members of the general population – that is, people who don’t have the celiac disease, when they eat gluten free meals. This categorization of the benefits may shock some people, who have been conditioned to believe that only folks with the celiac disease can benefit from a gluten free diet. The truth of the matter is in the fact that even folks who don’t have the celiac disease can benefit from a gluten free diet, as we will be seeing later.
The gluten in question here is a protein that is commonly found in food products like wheat (as well as its ‘relatives’ like rye and barley). Thus, when we make reference to eating gluten free benefits, we are actually referring to benefits that accrue to people who eat diets that don’t contain gluten. The first step to the implementation of such gluten-free diets is usually that of identifying the foods that contain gluten. Those foods are subsequently eliminated from the diet, to end up with a gluten free diet.
Now focusing on the first category of eating gluten free benefits (those that accrue to people who have the celiac disease), it emerges that most of these revolve around the avoidance of the health problems associated with the disease. For instance, people who have celiac disease tend to experience severe abdominal cramps when they eat foods that contain gluten. By adopting gluten free diets, they are able to avoid such excruciating cramps. Further, people who have celiac disease tend to experience diarrhea, that being diarrhea they can avoid, by opting for gluten free meals. The long term consequences of exposure to gluten for people who have celiac disease can be severe – and those are avoided by adopting gluten free diets.
Turning our attention to the second category of eating gluten free benefits (those that accrue to people who don’t have the celiac disease), we come to learn that those revolve around the general issue of ‘healthy eating.’ It is worth noting that most of the gluten-rich foods tend to be, generally, unhealthy foods. These are the sorts of foods that lend themselves readily to extreme processing. They are the sorts of foods that lead to weight gain. They are the sorts of foods that have been associated with the various ‘lifestyle’ diseases (such as diabetes and the various cancers). Their elimination, once a person opts for a gluten free diet, means that the ill health effects they could otherwise have brought about are done away with.
The elimination of gluten rich foods from the diet also means that the people taking that route have to substitute them with other foods. This yields more eating gluten free benefits. Often, the selected substitutes turn out to be either whole (unprocessed) natural foods or fruits and vegetables. The enhanced consumption of such foods by people who adopt gluten free diets tends to ultimately translate into more robust health.