HEALTH COACH - 5 main health benefits of gluten (yes, gluten)

HEALTH COACH -

 5 main health benefits of gluten (yes, gluten)   
 

 It is likely that you have experimented with a gluten - free diet (GFD) and not because you have celiac disease or sensitivity but because at this point it seems almost non - American to let food Containing gluten in your body. Inflammation, brain fog, bloating and even heart disease are risks that you should avoid depending on many titles, books sold and media appearances. 
 
 At the 2014 revitalization conference sponsored by mindbodygreen, CEO Jason Wachob asked Panel, was with Frank Lipman, MD, and Mark Hyman, MD, "Who's a Gluten's Fan ? " He brought the house back when I was the only one to raise his hand. I have continued to explain the proven health benefits of eating whole grains for disease prevention. Later, I explained the medical research supporting whole grain foods in an article. Thus, the fervor of universal adoption of GF diets and associated gliadin, amylopectin A, lectins. And the exorphins have decreased in recent years? The 164 million entries on Google indicate that it has not lost momentum, but recently there have been five research studies on the subject that indicate that the GFD balloon could May be about to leave: 
  
 1. Reduced risk of exposure to toxic heavy metals. 
 
 Rice and fish are often favored on a GFD, but these foods can concentrate heavy toxic metals such as arsenic, mercury, cadmium and lead. In one study, researchers evaluated blood samples in 11,353 subjects, 55 of whom had celiac disease. They found that in people who observed a GFD, blood levels of mercury, lead and cadmium were higher than those who had not avoided gluten. The increased burden of toxic heavy metals has been found in those who have and do not have celiac disease after a GFD. 
 
 2. Reduced risk of type 2 diabetes. 
 
 Scientists presented data to the American Heart Association in March 2017 from 199,794 subjects whose dietary history had Been followed for more than 30 years. The presentation found that subjects who consumed the most gluten had the lowest risk of type 2 diabetes during follow-up. Believe it or not, the group that eats the greatest amount of gluten food compared to the lowest group had a 13 percent lower risk of diabetes. The main sources of gluten were pizza, muffins, pretzels and bread. 
 
 3. Decreased likelihood of heart disease. 
 
 The Harvard School of Public Health has analyzed over 100,000 subjects for 25 years, periodically collecting data on dietary history. During the follow-up period, more than 6,000 cases of new coronary artery disease were identified. Participants with the highest intake of gluten had a significantly lower rate of heart disease than those with the lowest gluten levels. After adjustments for the intake of refined grains, gluten consumption was associated with a 15 percent lower risk of developing coronary artery disease. The researchers concluded that "the promotion of SFM for the prevention of coronary heart disease in asymptomatic people without celiac disease should not be recommended." 
  
 4. Reduced risk of cancer colorectal. 
 
 The world was booming in October 2015 when the World Health Organization announced that its research on the treatment of red meat such as bacon was not only associated with cancer but Have directly caused cancer as a class 1 carcinogen. An up-to-date analysis has been published to confirm these findings. It was also reported in the study how whole grains (containing the family of gluten chemicals) reduce the risk of colorectal cancer. In fact, the risk of colorectal cancer decreased by 17% for every 90 grams per day increase in whole grain consumption. We have known for years that high fiber diets prevent disease and 100 percent of whole grains are an excellent source of fiber. 
  
 5. Avoid excess calories. 
 
 In a study presented this week in Europe, an analysis of the nutritional composition of foods in a GFD compared to their gluten-containing counterparts revealed that foods for a GFD had far more calories, protein , Saturated fatty acids, and often sugar. More than 600 products have been evaluated and this disparity has been found especially in breads, pizzas and flours. 
 
 So what do we do now? Are we returning to Ezekiel bread and organic almond butter instead of a GF rice dough? Fortunately, there is an ongoing attempt to bring unity and mental health to the food debate led by the True Health Initiative, a global panel of health and nutrition experts from both backgrounds and Of varied philosophies. The promise we make as members of this group is worth reading and can give you advice on the gluten-free debate. It calls for an end to the fixing of trends, households and diets, and calls for the practices of the healthiest populations in the world (Blue Zones), including: 
 
 
 Protected to a minimum, usually predominant foods in balanced and balanced combinations, where the preferred drink to satisfy thirst in almost all situations is water. 
 
 Routine physical activity with moderate intensity, frequency and duration. 
 
 The elimination of toxins, especially tobacco and excess alcohol. 
 
 Adequate sleep in quantity and quality. 
 
 Effective attenuation of psychological stress 
 
 Culture Significant relationships, support and strong social ties.