Gluten-free diet raises risk of developing type 2 diabetes, study says
According to a study by Harvard University, consuming less than 4 grams of gluten per day can increase your chances of developing type 2 diabetes by 13%. This type of diet is adopted by people with celiac disease, caused by gluten intolerance, a protein found in wheat, oats, barley, rye, and their such as pasta, breads and cakes, for example, causing the body to absorb nutrients from foods, vitamins, minerals and water.
"Gluten-free foods often have less diabetic fiber and other micronutrients, making them less nutritious, but often more expensive, "explains Geng Zong, a researcher who participated in the study. "Therefore, people who are not celiacs should reconsider the restriction to prevent future chronic diseases."
The study looked at 200,000 participants, who ate less than 12 grams of gluten per day. Those who ate more protein had a lower risk of developing Type 2 diabetes during the 30-year follow-up. The study was conducted between 1984 and 1990 and in a second phase between 2010 and 2013, when there were confirmation of almost 16 thousand cases of diabetics who maintained the diet restrictive.
Celiac disease can cause abdominal pain, diarrhea and gas
Celiac disease is a chronic, autoimmune condition that affects the small intestine of genetically predisposed adults and children. The disease causes atrophy of the intestinal mucosa, causing damage to the absorption of nutrients, minerals and water.
The main symptoms are abdominal pain, diarrhea and flatulence. Some people with celiac disease have no symptoms at diagnosis.
The Thai Health Promotion Foundation has created a dish that can steal the calories from food without altering its flavor. With each meal this dish absorbs about 7 ml of oil, the equivalent of 30 calories, according to its creators. This product was created in Thailand, a country with a cuisine rich in fritters and that uses large amounts of oil for food preparation.
A study published in The American Journal of Clinical Nutrition, one of the largest scientific journals in the field of nutrition, listed the 50 foods with the most antioxidants per serving per day recommended. Antioxidants act in the body as follows: during the process of natural cellular respiration of our body are generated some substances called free radicals.