Are you jumping on the Gluten Free bandwagon....

But is eating gluten, the protein found in wheat that gives our bread dough that stretchy feeling, really making us any less healthy?

Are you contemplating banishing  gluten from your menu?  If so, you’re not alone. Gluten-free diets are definitely hot. Much of the buzz about ridding menus of gluten began when celebrities raved about how avoiding gluten helped them maintain their svelte shape, including celebrities like Jessica Alba, Victoria Beckham, Miley Cyrus and Gwyneth Paltrow to name a few.    


What is now considered to be the optimal fuel for a flawless physique is a far cry from what was devoured a decade ago in the name of fitness. Few would consider carb-loading pasta, bread, or bagels, and the main reason for that is they contain gluten.

The protein, found in wheat, rye and barley, has been demonized to such an extent that it vies with sugar as the most reviled of ingredients. It is blamed for sluggishness and fatigue, and for slowing workout progression, not least the attainment of the ultimate prizes: washboard abs and lifted buttocks.

At the likes of London's Grace Belgravia - the women-only private members' gym where, great emphasis is placed on staying gluten-free but the message is no longer a secret kept by the elite.

About 13% of Britons are thought to avoid gluten and the Irish market for gluten-free foods is growing fast. A Mintel report found that one-in-10 food products launched in 2014 were gluten-free, almost double the amount of two years previously.

It is a known fact that supermarkets are charging a premium for such produce. Research carried out for the Channel 4 programme Supershoppers found items marked gluten-free were up to 200% more expensive than basic versions of the product, even when they didn't contain gluten either.

Many of the new launches target the gym market, with gluten-free energy bars and shakes, whey powders and yoghurt-topped rice cakes.

For many it has become an undiagnosed untested method to cut out food groups and jump on this common “trend” - Do you know the stats …..?

For a little less than the 1% of the population who have celiac disease, an undiagnosed autoimmune disorder where eating gluten damages the small intestine, ditching gluten is necessary.

Another 0.63 to 6% of people may be sensitive without having celiac, meaning that when they eat gluten, they get many of the symptoms that people with celiac disease do. (This condition, called non-celiac gluten sensitivity, is a bit controversial, however, with several studies suggesting it's either overblown or doesn't exist.)

If you're considering going gluten-free and not changing any other dietary habits because it seems like the best way to lose a few pounds, here's why that really isn't the best idea:

It's in lots of the foods you eat.

To be truly gluten-free requires a lot more than taking the buns off your burger.

Gluten is found in lots of things from salad dressings and creamy soups (where it's used as a thickening agent) to soy sauce. And, of course, beer has gluten because it's made with wheat or barley.

Foods with gluten are also often rich in other nutrients.

If you quit gluten without changing any other aspects of your diet, you may be at risk of not getting enough of two key ingredients: fiber and vitamin B.

The eight B vitamins assist our bodies in siphoning energy from our food we eat. They also help us make red blood cells, which deliver oxygen. One in particular, called folic acid, is important for pregnant women because it helps prevent birth defects. While vitamin B is plentiful in lots of different foods, from fish, meat, eggs, and dairy products to leafy greens, peas, and beans, it's also found in a lot of cereals and bread products. If your diet is already lacking in these areas and you go gluten-free, you could be at risk of a deficiency.

Fiber, another ingredient that's prevalent in bread and grains, is important for helping us control blood sugar levels, keep us feeling full after a meal, and regulating your bowel movements.

The gluten-free craze could be making it harder for people who truly can't eat it.

Compared with people who have celiac disease or a gluten allergy, people who shun gluten for "health reasons" get to be a little more relaxed about what counts as going gluten free. For example, they don't have to worry about cross-contamination (when gluten-full products touch gluten-free foods), and the occasional "cheat day" is permissible.

But many who actually can't eat gluten say the craze has created an unwanted stigma around their very real health problem.

When you cut out gluten, you cut out a lot of junk food, which research suggests could be the real reasonsome people suddenly feel better when they go gluten-free.

Instead of cutting gluten, try just cutting junk food instead.

Going gluten-free before you consult your doctor can make things trickier.

The only way to test for celiac is when you have gluten in your system. So, if you think you might have a sensitivity or even celiac, it's best to go to the doctor before changing your eating habits. That way, they can run the tests and let you know for sure exactly what's making you feel funky.

The moral of the story? We've been eating gluten for at least 10 For the vast majority of us, cutting it out now — unless medically necessary — isn't our best bet for a healthy lifestyle.

So i will finish this blog on this note.

If you're thinking about going gluten free ask yourself “why/” why am i doing this…?

If it’s for losing weight  gluten free diet may actually be more harmful than helpful to your diet, by banning wheat and grain product from your diet will deprive our body of the nutrients its needs, plus, gluten- free products are not all they're cracked up to be health wise.

Just remember complex carbohydrates are vital to your health they are a great source of  fiber,antioxidants, vitamins, and minerals that help dieters to feel full longer between meals and keep the blood sugar stable."

If you deprive your body of complex carbs, you run the risk of higher inflammation and insulin resistance.

A gluten-free diet doesn't necessarily mean you'll lose weight", many people have a misconception that carbs are the enemy weight loss is due to a calorie surplus and carbs wheats and grains most  definitely are not the enemy.