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The gluten-free diet increases the risk of diabetes. Harvard researchers explain the damage of a reckless food trend

Following a gluten-free diet increases the risk of diabetes. This is demonstrated by extensive research from Harvard University in Boston. I study, presented at the 2017 convention of the American Heart Association, in fact, is based on the thirty-year monitoring of almost 200 thousand people.

Gluten, harmful only for celiacs

Like any reckless food fashion, even the one that proposes the total elimination of gluten turns out to be deleterious. Various stars of the show have advertised it, falsely associating it with weight recovery or other benefits. (1) But science denies them.
With the exception of celiacs - for whom a gluten-free diet represents the only possible cure for the disease - the general population cannot give up the protein contained in wheat (in addition to rye and barley), under penalty of a concrete increase in the risk of type 2 diabetes.

The gluten-free fashion increases the risk of diabetes

Long-term epidemiological observation conducted by researchers from Boston recorded 16 thousand diagnoses of diabetes. And it was found that the risk of diabetes is 13% lower in those who regularly consume foods containing gluten, such as pasta, bread, cereals, pizza. Compared to those who completely exclude wheat protein.
The amount of gluten consumed by the 200 people monitored was on average less than 12 grams per day. In 20% of those who took the largest amount, the risk of developing type 2 diabetes was 13% lower compared to the group whose intake did not reach 4 grams per day.

Less fiber and micronutrients

“Gluten-free foods often have a reduced content of dietary fiber and other micronutrients (such as vitamins and minerals), ”comments Geng Zong, researcher at Harvard University's Department of Nutrition TH Chan School of Public Health of Boston. "People without celiac disease can therefore reconsider the limitation of gluten intake, for the prevention of chronic diseases, especially diabetes."



(1) There is no need for 'conspiracy' to note how the 'viral deception' on the only hypothetical advantages of a gluten-free diet for those who do not need it has been professionally activated. At the same time, in Europe, the directive that relegated gluten-free foods to the context of so-called dieto-therapies, subject to very specific rules that have meanwhile been canceled, was repealed. And coincidentally, thanks to the 'food fashion' in question, the 10 great sisters of food achieve unimaginable margins. On foods that are sold at a high price although their raw materials are completely devoid of superior intrinsic value

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