The gluten-free diet has become the prerogative of many people who are not actually celiac, nor who have a known form of gluten sensitivity, which the doctor establishes following a series of tests: eating gluten-free has become a growing trend in the last years, where the myth of gluten as the enemy of the table and health has increased more wrongly than rightly. And so many fad diets , or disposable diets, push the consumption of gluten-free foods without real reasons, causing an increase in the business of gluten-free foods, and becoming the object of ridicule of the most informed.

As if that weren’t enough, some studies have already established that people who decide to eat gluten-free not out of necessity unknowingly expose themselves to a number of health risks : by consuming more rice-derived products, they expose themselves three times more to risk. heavy metal contamination ( source ); consuming gluten-free foods that are more caloric than their counterparts with gluten (gluten-free bread can contain 50 to 100 calories more than traditional bread) they tend to gain weight ( source ); consuming less daily protein, again, they tend to gain weight.

But a new study from Harvard University puts the classic “cup load” on us , predicting that people who choose to eat gluten-free expose themselves to a greater risk of type 2 diabetes . According to the study, celiacs are more at risk of developing diabetes: researchers still don’t know why this happens.
Probably, it is the nutritional poverty of many gluten-free products, made from refined starches and flours and with the addition of sugars to adjust the flavor, to contribute to this phenomenon, raising the glycemic load of meals and reducing the sense of satiety.