Gluten is found in so many products because gluten is a protein in the grains of wheat, rye, barley and possibly oats. These grains are used in many staple foods in our western diet - breads, pasta, cakes, biscuits etc. They are also used extensively in the food manufacturing as thickeners, bindrs, fillers, and again, the base for many easy to buy products.
People may choose to go gluten free for a few reasons. Some people do feel better and have less bloating and other tummy symptoms; some do have a sensitivity to other naturally occuring chemicals in these grains that contain gluten. For others, it makes it easier to eat healthier. It is easier to say no to pizza, burgers, cakes etc when these foods aren't gluten free and choose to be ‘gluten free’. By saying no to these high energy foods makes loosing weight easier.
To know with confidence if you would benefit from changing to a gluten free diet, it is best to get tested for Coeliac Disease first. If this test isn't done before changes to your eating, then you may have the disease and not know it. If you do have coeliac disease and ignored, it can turn serious down the line with aneamia, osteoprosis, skin conditions, fatigue, stunted growth in children as well as serious gut health issues.
Points to take home - if you think you are reacting when eating flour based products - breads, pasta, cakes, biscuits, breakfast cereals, etc get it checked with the GP and an APD dietitian to guide you through the process and not jump to conclusion running the risk of missing out of other really important nutritients for health.
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