I do not do a gluten free diet, I am not celiac, fortunately, and I advise you not to follow a gluten free diet if you are not celiac, but to have a varied diet, with a low glycemic index, with rotation of cereals and carbohydrates if you suspect to eat foods too rich in gluten or with hidden gluten: even if you are not celiac, the advice is to avoid eating too much gluten for various reasons. On the one hand, excess gluten makes the intestine lazy, slowing digestion, reducing the assimilability of nutrients and slowing down the metabolism. This happens because we are often habitual in the diet, we eat poor quality pasta and bread, leavened with a high glycemic index such as pizzas and focaccias made with white flour, snacks, snacks and so on. Or again: we eat sauces, ready meals, canned foods often rich in modified starch. So, without realizing it, we eat too much gluten and we tend to get fat. This does not mean devoting oneself to gluten free, but being aware that there are foods rich in gluten that we can gladly do without. Here are which ones:
– FOODS RICH IN GLUTEN, ENHANCED GLUTEN OR WITH HIDDEN GLUTEN For vegetarians: NO to seitan and no to wheat muscle made with Manitoba flour. NO to Manitoba flour, rich in gluten and particularly indigestible. Yes to whole grain products. Yes to the rotation of whole grains: even if the pasta does not have a too high glycemic index, we alternate the consumption of pasta with that of whole grains such as millet or sorghum, oats, spelled, quinoa, brown rice in all varieties, whole rye, amaranth, buckwheat, wholemeal pasta with ancient or particular grains, enhanced with hemp flour, etc.