Is ‘GLUTEN’ Harmful?
With the recent increase in food intolerance tests, a new element has been found in weight gain that is considered as wrong as fat and sugar; Gluten. I observe that the number of those who are looking for gluten-free flour in the markets and say, “I have gas complaints, I had an allergy test, I have an allergy to gluten, I will eat gluten-free flour, biscuits, pasta from now on” is increasing day by day. It is true that individuals who remove gluten from their life will have a decrease in bloating problems. However, the important point is, was the person experiencing bloating problems, as if due to gluten-containing foods or due to excessive and unsystematic consumption of these foods? So do we need to remove gluten completely from our lives? Or should we have gluten in our lives, but consume gluten-containing pastries, breads and pastas less? It is valuable to be able to decide on this.
Gluten is a protein found in grains such as wheat, barley, rye, and oats, and the extent of its presence in the grains can vary, increasing the quality of the grain. Gluten is responsible for the formation of a strong complex structure and leavening of the dough in the production of bread. The disease that manifests itself with a chronic allergy that occurs when the person cannot break down gluten is called Celiac Disease. In celiac patients, symptoms such as flatulence in the abdomen, low weight for age, muscle weakness, anemia, abnormal stool, and gas complaints occur. To diagnose this disease, blood tests and then a small intestine biopsy are required. Celiac Disease cannot be diagnosed with the allergy testing system. It would not be appropriate to think that gluten can be weakened with a gluten-free diet, as it cannot be found with such an easy test that gluten is harmful to you. The main reason why you lose weight when gluten is removed from your life is the habit of overeating cakes, pastries, sweets and bread with high calorie content, which contains gluten. You can lose weight by removing these extra foods from your life without removing gluten from your life.
Should I Use ‘Himalayan Salt’?
Salt is one of the critical points to be considered in a healthy diet system. Because excess salt intake can cause many ailments, from cancer to a decrease in bone density, from increased blood pressure to heart diseases. For this reason, salt is highly reduced in ready-made products. Even the presence of salt shakers on the tables in restaurants is prohibited. But the industry has found another way to increase salt consumption, arguing that it is very healthy; Himalayan salt. I’ve heard from many of you saying, ‘I prepare my meals according to diet, I use plenty of olive oil and himalayan salt. I protect my health with himalayan salt’. In terms of nutrition, the type of salt consumed is not included in any of the authoritative sources. Do you know that this salt with high pure mineral content, which is believed to be very beneficial for health but without sufficient scientific proof, is actually almost the same as the known rock salt? The difference of these salts from the classical salt is that they have high iodine and fluorine contents. However, taking too much of these two minerals, regardless of the source, can be toxic to health.
Any salt can be consumed as long as it is from a randomly reputable brand containing state-controlled iodine. It should not be forgotten that our daily salt consumption should be at most 1/4 teaspoon.
