Gluten: Friend or Foe to Your Diet?

In recent years, conversations around gluten have surged, especially relating to modern nutrition. So, what exactly is gluten? Gluten is a protein found in grains like wheat, barley, and rye. In Western culture, foods rich in gluten have become a staple of our daily diets, appearing in foods such as pizza, sandwiches, pasta, cakes, and more.

However, recently there's been a growing trend of switching to gluten-free diets, driven by gluten sensitivity and the desire to feel better, improve quality of life, or even lose some weight.

Dr. Maya Rosman busted some myths during her radio show on 103 FM, stating, "Gluten doesn't make you fat, doesn't stick to your intestines, and doesn't cause any health harm except for those diagnosed with gluten sensitivity through blood tests and medical examinations. Everyone else can freely consume gluten and there's no reason to pay more for gluten-free products."

For those avoiding gluten to lose weight and therefore cutting out cakes, pastries, pasta, and other calorific carbs, they're saving a lot of unnecessary calories. Yet Dr. Rosman emphasizes, "This method doesn't necessarily aid weight loss. You can still consume a high amount of calories even without gluten, by eating plenty of dried fruits, nuts, and potatoes. Moreover, those who get clever and purchase gluten-free products from the celiac section like pasta, wafers, and bread – should know these have more calories than regular products because they are heavier and more dense, definitely not contributing to weight loss."

Dr. Rosman stresses that it's indeed healthier to avoid white flour and white sugar, though this is unrelated to gluten. "There's no problem crafting a balanced and even healthier diet without white or even whole flour. Bread and wheat are not essential components of our diet, and there are many even healthier alternatives."