The gluten-free diet is now a trend, which does not only concern celiacs.
Many people hope to lose weight with a gluten-free diet, therefore not for real but also for alleged food intolerances: the celiac does not lie, of course, but of people who “suspect” of being celiac and therefore eliminate pasta and bread there is a lot of it .

GLUTEN INTOLERANCE AND RISK OF FAT

Let’s get one thing clear.
Celiac disease in itself is not an intolerance that makes you fat .
Generally, you don’t get fat due to an intolerance. If anything, you lose weight.

Celiac disease is a serious disease because it damages the intestinal mucosa by atrophying the villi. The most frequent symptoms range from cramps to diarrhea. So much so that those who have an irritable colon characterized by frequent colic are often celiac or sensitive to gluten. Damage to the mucosa is a serious condition, but it does not in itself make you fat.

So much so that celiac people who are treated with a gluten-free diet gain weight in 81% of cases . Precisely because a condition of dysentery inevitably leads to the absorption of fewer calories from food. Cases of obese people with untreated celiac disease have been reported, but the reasons are still unknown. The modification of the bacterial flora probably plays a role.
Or the behavior.
That is, if I go to the bathroom more I can tend to eat a lot more because I feel debilitated.

This means that, if gluten is eliminated, we reduce the damage and allow the inflamed intestine to recover: but we don’t lose weight because of this. If anything we can deflate.

WAR ON GLUTEN … AND IGNORANCE

The gluten-free diet has become the real big secret of weight loss especially in the United States, where those with weight problems have now declared war on carbohydrates and in particular war on gluten.

Without even knowing what it is exactly, so much so that people think that gluten is present in all carbohydrates. In a famous episode of his show, in fact, the American presenter Jimmy Kimmel would have interviewed passers-by on the gluten-free diet, or rather, more precisely, on what gluten is . Now many people no longer eat gluten, not for medical reasons but because someone told them to, but will they at least know what the heck gluten is ?
None of the interviewees could tell.
This is a lot of fun, but it also makes you think.

If gluten-free diets are in vogue now, could someone explain why?
I mean, what has gluten done that is bad for someone who is not celiac or gluten sensitive?
Furthermore, why should a gluten-free diet lead to weight loss?

There is an answer that I often hear: because those on a gluten-free diet eat fewer carbohydrates than those on a normal diet, perhaps to the advantage of a more protein diet. Well, no.

The celiac eats corn noodles or rice noodles or gluten-free products, and generally does not lack carbohydrates. Moreover, recent studies have, if anything, proved just the opposite. Those who follow a non-natural gluten-free diet, but with packaged foods, risk taking in less protein than a person who eats foods with gluten, and having meals with a higher glycemic load.
See also: the risks of the gluten-free diet. 

Where does this gluten-free diet go?

Unfortunately, there are many alleged nutrition experts who have their say on gluten and carbohydrates, riding on trends but above all relying on people’s suggestibility.

This is the case of Grain Brain , a book (which later resulted in the Grain Brain diet) written by David Perlmutter, a neurologist. He states that gluten contributes to worsening human life, compromising brain functions, reducing life expectancy.

The studies of dr. However, Perlmutter focuses on refined foods, or in any case “processed foods”, while they are latent on gluten.

Then, if people don’t even know what gluten is, they understand the reasons for certain dietary disasters.