Does Gluten Cause Weight Gain?

Chances are you’ve heard about gluten in the news lately. Those in the diet industry have been promoting a gluten free diet as a way to improve health and make fat loss easier, but are there any truths to this claim?

Much controversy has surrounded the subject of gluten, with many dieticians and physicians taking the stand that a diet high in carbohydrates and lower in fat is better for weight loss. A recent study in the January 2013 Journal of Nutritional Biochemistry has shown that to not be the case. Gluten has now been definitively shown to promote weight gain, turning a lot of conventional wisdom on its head overnight.

In this study, 2 groups of mice were both fed high-fat diets. One group was given gluten and the other remained gluten free. The gluten free mice lost weight without exercise and without lipid excretion, giving merit to the argument that a high fat diet is not what leads to weight gain. The conclusion was that that the weight gain had little to do with the high calories, but the gluten proteins disruption of the endocrine and exocrine body processes. This altered the metabolism, leading to weight gain.

When and why did wheat become toxic?
With incidences of Celiac disease and gluten intolerance on the rise, one has to wonder what the cause might be? Today, 2 million people have been diagnosed with Celiac disease and the numbers continue to rise. There are 4 times the number of people with Celiac today as there was in 1950. Add to this the extreme spike in obesity, type II diabetes and other obesity related illnesses and it really does ring alarm bells.

Wheat today is not the same as wheat from half a century ago. Today’s wheat crops are hybrids designed to be faster growing, disease resistant, and more malleable for commercial baking needs. As a result, today’s wheat has upwards of 50% gluten as compared to the 5-6% it used to have.

The new wheats are good for the processed food industry, but not so much for the consumer. This type of flour leads to high speed baking methods, allowing commercial products to be baked and packaged rapidly. This of course is about the bottom line, more efficient baking processes lead to increased profits at the expense of our health.

Bleaching and overprocessing of flour have also had an impact. Flours are often “improved” through the addition of toxic additives and the stripping away of the parts of the grain that have actual nutritional value. This gives white baked goods (cookies, breads, cakes etc) their addictive flavors and textures. 

Is Gluten Free the Way to Be?
If you have pre-diabetes, any metabolic conditions, irritable bowel syndrome or other inflammation issues with indiscernible causes you may want to consult your physician about removing gluten from your diet to see if your health improves.
There are many gluten free alternatives out there, but it’s important to know what you are getting. Many gluten free products substitute other high glycemic foods like genetically modified corn, soy and rice. You still want to look for whole grains and foods that are minimally processed.

Gluten Free – Ingredients to Avoid
Here is a short list of ingredients you should avoid if you want to be gluten free. Wheat gluten is hidden in many products, so the safest bet will always be choosing whole, natural foods. If you do buy packaged products avoid any with these ingredients:

Barley
Bulgur
Brewers Yeast
CousCous
Durum
Einkorn
Emmer
Farro
Gliadin
Hydrolyzed Wheat Protein
Kamut
Malt
Maltodextrin
Rye
Seitan
Spelt
Semolina
Triticale
Wheat Germ
Wheat Bran

Source: Skinny Ms.

Gluten Free Weight Loss - Fad Or Savior?

Approximately 3 million U.S. citizens suffer from celiac disease-- an autoimmune illness in which a person's body responds to a particular mixture of rye, barley, and wheat. Interestingly the absence of gluten not only is key to the proper treatment of celiac patients, but it has also been linked to weight loss and healthy living.

Elements

A gluten-free diet is one completely absent of wheat, rye, and barley. More specifically cakes, cookies, bread, pasta, pizza, and most cereals are generally made with traditional wheat or white flour and are completely off-limits. Aside from of the more common sources, this substance has a way of finding itself in other commonly used products. Soups, salad dressing, pre-made processed frozen meals, and some pasta sauces are also food products that contain gluten and should be avoided.

Importance

The interest in gluten-free product by far surpasses the 1% of Americans diagnosed with celiac disease. At one point, such a diet meant having to give up your favorite foods like beer, cookies, and pizza. Interestingly enough between 2003 and 2008 the number of gluten-free products jumped almost eight-fold. And if history is any indicator of things to come, you can expect a continuous rise in the use of this product.

Benefits

Although significant, inexplicable weight loss is a common symptom of celiac disease. Most patients intolerant of gluten tend to suffer from bloating, weight gain, and stomach distension. Patients generally see a decrease in these types of symptoms after switching over and end up losing massive amounts of weight. A diet free of gluten is one free of refined simple sugars and flour and one that serves to benefit you in a number of ways. Many people experience weight loss and higher energy levels as a result of switching to a gluten-free diet.

Myths

Some people who switch over to a gluten-free diet seek out specially made crackers and baked goods to replace the ones containing gluten. Although a solid choice in moderation, these types of food generally contain lots of calories. As a matter of fact, some gluten-free products contain more calories than their counterparts because of the added sugars which act as a substitute from flours and starches. Word to the wise, a label claiming to be gluten-free doesn't necessarily mean that it is low in calories of even healthy.

Meal Plans

Gluten-free meals can be incorporated in breakfast, lunch, and dinner. Some of the most common breakfast options include scrambled eggs or quinoa prepared like oatmeal with fresh fruit, milk, and your favorite nuts. For lunch consider a green salad, shrimp, chicken or beef, beans, and cut up eggs. To top off your day, brown rice served with grilled fish and fresh vegetables is an excellent option for dinner. To break the monotony and add some variety to you daily diet, snacking on some low-fat cheese, gluten-free yogurt, or fresh fruit will really satisfy your urge for something unique.

Plan

If by doctor's order, you have been authorized to live a gluten-free lifestyle it is important that you stick to it. For those following a gluten-free diet for weight loss purposes you must still incorporate sound nutritional practices into your diet. Substituting unhealthy refined grains, sugary snacks, and fatty meats with gluten-free whole grains like quinoa and brown rice, fresh produce, and lean meats will surely help you to lose weight. Additionally, as with any diet, portion sizes should still remain a focus of yours. Remember that many of gluten-free products contain sugar substitutes for gluten and are quite high in calories.

Article Source: http://EzineArticles.com/6311810

Gluten-Free Weight Loss - Have You Been Missing Out On A Gold Mine?

In the past, only people diagnosed with celiac disease or gluten intolerance stuck with the gluten-free lifestyle. Now, people are flocking to this dietary change for a variety of reasons. If you have been thinking of going on a gluten-free diet you probably wonder what that is going to do for your weight loss goals. Is this going to give you the jump you need or will this be one more stumbling block in the diet failure path you have been walking? Keep reading for some great information about how you can reach your goals with gluten-free weight loss. It isn't as hard as you think.

What is it?
Gluten in simple terms is the protein that comes from wheat, rye and barley. These are typically the main ingredient in crackers, pasta, bread and other foods commonly thought of as high in carbohydrates. If you don't tolerate gluten very well it causes your body to not absorb the nutrients in the foods you are eating. This can either cause you to lose or gain weight depending on your digestive system. Since you are reading this article, I am assuming that your body holds onto the fat in the food you are eating to compensate for the lack of nutrients and you have been putting on the pounds. Especially if you have been consuming too many carbohydrates, gluten-free weight loss might be the answer you have been looking for.

Why does gluten-free weight loss work?
Since most of the foods commonly associated with gluten are high in carbohydrates, getting rid of this food group can help you shed the pounds. Carbohydrates play a big roll in weight gain. Fist off, they are dense in calories. Too many calories always equal too much weight. The other effect of this type of carbohydrate is that since it is a high-glycemic food it has a tendency to take your blood sugar levels on a roller coaster ride. This fluctuation is the leading cause of carb cravings which leads to unnecessary calorie intake. When you are striving for gluten-free weight loss your food choices make your blood sugars rise slowly so that the insulin can do its job and your body can burn fat efficiently. The key to gluten-free weight loss is low-calorie, high-nutrient diet that keeps your blood sugars and hunger in check.

What do you do now?
Although gluten-free weight loss might be a bit more complicated than your average weight loss plan it doesn't have to be. You need to educate yourself on the different names for gluten (including wheat, rye, barley and malt) and check labels before buying food. Although you know you have to stay away from bread and pasta you will be surprised to find that gluten can also be found in things such as lunch meat, candy and even some dressings and dips. Luckily, many of these hidden gluten foods have a different brand that is gluten-free. After a few trips to the store reading labels you will get used to what you can have and what you should avoid. There are also a variety of books and online recipes that cater to gluten-free weight loss.

Gluten-free weight loss is not only possible but it might just be what your body needs to feel its best. Just one word of caution: You have to remember that you are still striving to lose weight. Gluten-free doesn't mean low-calorie by any means. Most grocery stores now have a large section of gluten-free foods ranging from pasta to brownies. If you eat a pan of brownies, with or without gluten, it might just show up on your hips tomorrow.

Brenda Hess has dedicated years of her life into the research and implementation of weight loss plans with varying aspects of diet and exercise. She has been clinically obese, has completed multiple marathons, and has been everywhere between.

Weight loss is a personal journey that can get you great rewards.

Article Source: http://EzineArticles.com/7383098

Gluten Confirmed To Cause Weight Gain

By PF Louis, Natural News

The case against gluten seems to have been closed with recent research from a Brazilian research team that published a report in the January 2013 Journal of Nutritional Biochemistry. It seems to have put an exclamation point on the wheat belly controversy.

The Study

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Lacking scientific data confirming the mechanics of how gluten may or may not affect obesity, the study was set up to examine the differences in specific genetic and biochemical markers between rats fed gluten and rats that were kept gluten free.

The "wheat belly" syndrome and how it leads to other health issues was the purpose of their research. The research team chose biological markers that could indicate the onset of obesity and metabolic syndrome, precursors to diabetes and cardiac issues.

Both groups of rats were fed high fat diets. But one group was gluten free and the other group's diet was 4.5 percent gluten. Even without tracing their predetermined markers, it was obvious the gluten free mice exhibited weight loss without any trace of lipid (fat) excretion.

An Analysis Of The Study

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Sayer Ji of GreenmedInfo.com proposed this analysis: "... the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins ... disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression ... to alter mamalian metabolism in the direction of weight gain."

This study report, according to Sayer Ji proves that the major factor of obesity is gluten, not calories. Considering that both groups of mice were fed high fat diets and the gluten free mice lost weight without excreting lipids also implies that fat free diets for losing weight are bogus. This has been suspected by other nutritional experts who've abandoned matrix thinking.

Sayer Ji recommends that those who are overweight, pre-diabetic, experiencing metabolic syndrome, or suffering from irritable bowel syndrome try avoiding gluten grains, especially wheat, to determine from experience if gluten is the underlying cause.

There is evidence that gluten can be a factor in gut and psychology syndrome (GAPS) and even autism. (http://www.naturalnews.com/033094_gut_health_brain.html)

So How Did Wheat, "The Staff of Life," Become A Weed of Disease?

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Wheat is not the same today. It has been agriculturally hybrid, not genetically lab engineered over some decades to resist fungus, grow more quickly, and be more pliable for industrial bread baking. As a consequence, 50-60 years ago wheat containing only five percent gluten has become 50 percent gluten today.

Agricultural resources used the hybrid process for wheat to accommodate the baking industry's mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat's gluten.

The processed food industry's concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to negative health consequences.

Slightly different high speed methods of baking evolved over time. By artificially bleaching flour and adding "improvers" with often toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few, short hours. Cheap, unhealthy foods for many with massive profits for a few.

This is beginning to change with measures that seem to offset gluten's damage for some. For example, Whole Foods has their own bakery providing fresh breads daily without bromides, which can displace the thyroid gland's iodine contents and create hypothyroidism.

Other local bakeries may provide sprouted grain and real sourdough breads, which even some celiac sufferers manage to consume without adverse reactions.

If you wish to cut out wheat products completely, beware of gluten free products as most contain high glycemic substitutes and GMO corn or soy. For healthy gluten free recipe check out the Hungry For Change book which includes 120 delicious recipes.

Source Link: http://www.naturalnews.com/038699_gluten_weight_gain_wheat_belly.html