Gluten Intolerance and Weight Gain


Gluten intolerance touches 6 percent of Americans, or 18 million Americans, according to the University of Maryland Center for Celiac Study. People who’re delicate to gluten aren’t necessarily identified with celiac condition, but could deal with different health issues, such as headaches, irritable bowel syndrome, prickling in the extremities and a foggy mind. In addition to these troubles, weight gain or a failure to slim down, attention-deficit hyperactivity disorder, numerous sclerosis, rheumatoid arthritis and other similar autoimmune conditions might be triggered or worsened by gluten exposure, according to Dr. Stephen Wangen, founder of the IBS Treatment Center and author of ‘Healthier Without Wheat.’

Gluten-Containing Grains

Avoiding gluten isn’t as simple as preventing the gluten-containing grains wheat, barley, rye and oats. These grains are omnipresent in the food supply and the American diet plan, and are discovered in popular grain-based items such as breakfast cereals, breads, pasta, crackers, granola bars, couscous, muffins, cookies, cakes, doughnuts and other baked products.

Other Gluten-Containing Foods

Gluten also has actually sneaked its way into lots of other foods that you wouldn’t believe include gluten. As an example, many sauces, marinades, dressings and spices include gluten. Very carefully reading the ingredient list or picking certified gluten-free products is important to avoid polluting your diet with gluten.

Leptin Intolerance

One of the hypotheses for the weight gain connected with gluten intolerance is leptin intolerance. Leptin is one of the hormones associated with the hunger and satiety signals sent to your brain and to control your desire to eat or not to consume. Overweight and overweight individuals frequently are resistant to the action of leptin, meanings that their bodies don’t register the presence of this hormone and aren’t able to adjust their food consumption according to their body needs. The authors of a paper released in December 2005 in the ‘BMC Endocrine Disorders’ journal hypothesize that grains, especially the gluten-containing ones, might be among the main contributors to leptin resistance and obesity in today’s society.

Losing Weight By Eliminating Gluten

If you genuinely are gluten intolerant, getting rid of gluten from your diet plan might be the option to your weight problem. Many gluten-free offers are on the market now, but most of them aren’t the healthiest food options. It may be best to stay with foods that are naturally without gluten. As an example, healthy sources of gluten-free carbohydrates include quinoa, legumes, corn, brown rice, millet, teff, fruits and plain yogurt. You can get your protein from fish, fish and shellfish, poultry, red meat, eggs and cheese, and your fat from olive oil, canola oil, avocado, nuts and nut butter. Avoid ready, breaded, coated, seasoned or seasoned foods and always read the ingredient lists of the foods you purchase to stick to your gluten-free diet plan and reduce weight.