Gluten-free diet favors weight loss

In the gluten-free diet, it is necessary to replace foods containing gluten with products without this protein, such as rice and its derivatives (rice flour), corn and its derivatives (corn flour, cornmeal and corn starch), potato (potato starch), manioc (manioc flour, sour powder, sweet powder).

Gluten is a vegetable protein, present in wheat, oats, rye, barley, malt, and in all products that use one of these ingredients in its preparation, such as cakes, breads, pizza, fermented drinks like beer.

Currently, people who do not have celiac disease (which causes protein intolerance) are excluding gluten from their diet for weight loss. 

It is important to clarify that gluten alone is not responsible for weight gain, but the excessive consumption of foods that contain it, as is the case with breads, cookies, pizzas and cakes. 

Therefore, those people who lose weight by removing gluten from their diet are not losing weight by excluding this protein, but because the consumption of calories is lower.

What is Celiac Disease?

According to data from the Ministry of Health, about 1 million people have celiac disease, the autoimmune disease of gluten intolerance. 

These people cannot consume this protein, which triggers the production of antibodies in the small intestine, causing inflammation in the intestinal walls and hindering the absorption of nutrients.

And there are also thousands of people who have non-celiac sensitivity to gluten, caused by excessive consumption of nutrient-rich foods, or by intestinal changes due to poor eating habits. 

These people also need to have a controlled diet and may experience some of these symptoms (which vary from person to person):

Difficulties in losing weight, constipation, abdominal cramps, migraines, joint, muscle pain, depression, mood swings, hyperactivity, thrush, tingling of the extremities and recurrent urinary infections.

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