Is a gluten-free diet a fad diet? In today's world where there is a huge amount of information, it is true that many people choose a dietary pattern that is not suitable for their physiological conditions without understanding the nutrition of food and their own health status in advance. Fortunately, with the advancement of medical and biotechnology, there are many biochemical tests that can help professionals more accurately determine a person's nutritional intake and dietary status, and customize an exclusive nutritional management plan.
The original intention of the gluten-free diet was to help patients with celiac disease. Celiac disease is an autoimmune disease that cannot be completely cured. An autoimmune disease is a condition in which the body's immune system reacts abnormally against normal, healthy tissue. After eating foods containing gluten, the immune system of patients with celiac disease will recognize gluten as a harmful substance and release antibodies to attack the lining of the small intestine, causing damage to the intestinal villi, malabsorption of nutrients, and triggering diarrhea and bloating. and other gastrointestinal related symptoms.
Going back to World War II, European countries were experiencing serious shortages of vegetables, fruits, and wheat. Dr. Willem-Karel Dicke, a pediatrician in the Netherlands, noticed that although malnutrition among children was serious, he unexpectedly discovered that the number of celiac disease cases had decreased significantly due to the lack of wheat products. With the publication of the first study on the relationship between gluten-free diet and intestinal diseases in 1941, the world has since known this pioneer in the development of gluten-free diet.
Gluten comes from proteins found in foods such as wheat, barley, rye and their derivatives. Influenced by the Western diet, gluten-containing foods may appear on almost every meal on our tables, such as bread, biscuits, pasta, etc. The purpose and principle of a gluten-free diet is to avoid eating any foods and drinks containing gluten, including: noodles, dumpling wrappers, pastries, soy sauce, beer, etc. Fortunately, there are many alternative food options available, such as gluten-free breads, cookies and pastries, which often use rice flour, cornmeal, buckwheat flour, almond flour or other gluten-free grains and nuts. When following a gluten-free diet, you should pay attention to your daily requirements for carbohydrates, fiber, vitamins and minerals, and consume more fresh fruits, vegetables, proteins (meat, fish, poultry, legumes...etc.), and other gluten-free foods. Quality cereals (white rice, buckwheat and potatoes...etc.). Unfortunately, wheat products are ubiquitous and completely avoidable, so the gluten-breaking enzymes prolaminyl endopeptidase (PEP) or dipeptidyl peptidase-4 (DPP-IV) are also gluten-free. A good companion for eaters. Eating gluten-free can be a challenging, yet creative way to eat.
Built on the basis of disease relief, a gluten-free diet has helped many patients with celiac disease. In the past decade or so, many celebrities in Europe and the United States, including Victoria Beckham, Sharon Stone, and football star Novak Djokovic, have publicly advocated gluten-free diets, allowing more people to be more concerned about their health. The industry recognizes this special therapeutic approach. It is very important for people with celiac disease to follow a gluten-free diet. Food Allergy Testing People who are gluten/gliadin sensitive, have autoimmune diseases, have chronic intestinal discomfort, and are managing weight may be candidates for gluten-free dietary intervention. However, not everyone needs a gluten-free diet. If you suspect you are allergic to gluten or are interested in a gluten-free diet, it is recommended to consult a doctor or nutritionist to determine if it is appropriate for your individual health needs.
