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Net carbs are calculated by subtracting grams of fiber and sugar alcohols from total carbohydrate intake. Choosing foods that are high in fat and moderate in protein will result in lower overall carbohydrate and sugar consumption. Gluten is discussed here, there, and everywhere. If you’re not going gluten-free, you probably know someone who is. Why is gluten harmful to some people? What’s the deal with gluten? Let’s delve into the details!What Is Gluten?Gluten refers to many different types of proteins (prolamins) in barley, wheat, rye, and triticale. The primarily prolamins in wheat are glutenin and gliadin, and the main prolamin in barley is hordein. [1]Gluten proteins like glutenin have elastic properties, making them a preferred choice for baked goods. Some manufacturers add extra gluten to food products to increase the rise, strength, and shelf life. Surprisingly, today Westerners on a modern diet consume around 5-20 grams of gluten per day. [2]Protease enzymes in your digestive tract break down proteins. Gluten proteins are resistant to protease enzymes, so they aren’t digested properly, which can lead to larger molecules and units of amino acids crossing over through the intestinal walls and into the rest of your body.
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Surprisingly, today Westerners on a modern diet consume around 5-20 grams of gluten per day. [2]Protease enzymes in your digestive tract break down proteins. Gluten proteins are resistant to protease enzymes, so they aren’t digested properly, which can lead to larger molecules and units of amino acids crossing over through the intestinal walls and into the rest of your body. When these larger molecules cross through the intestinal walls into the body, it triggers immune responses that could be a causative factor in various gluten-related conditions, including Celiac disease. Gluten IntoleranceGluten intolerance is the umbrella term for three conditions: celiac disease, wheat allergy, and gluten sensitivity. What Is a Wheat Allergy?Wheat allergy is common in children and involves an abnormal immune response to certain proteins in wheat and wheat products. After ingesting wheat or wheat flour, symptoms of a wheat allergy include nausea, skin reactions, and even life-threatening anaphylaxis–an allergic reaction resulting in a narrowing of the airways and breathing difficulty. Celiac disease and wheat allergy are different, but it’s possible for someone to have both conditions. Wheat allergies are often diagnosed by allergists using skin-prick or blood testing. Gluten-free sign outside restaurantWhat Is Celiac Disease?Celiac disease is a serious inflammatory autoimmune condition caused by environmental and genetic factors. It’s estimated to impact around 1% of the global population.
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Without this essential
dietary fat, you’re also missing out on these beneficial nutrients.
Adding some form of fat to every meal can promote nutrient absorption! Fat-soluble vitamins like vitamin A provide
health benefits, such as protecting vision. In fact, a deficiency of vitamin A can lead to blindness. [7] [8]Fats make you look good, too, and eating fat can make your hair shinier and stronger and accelerate hair growth! Your body needs fats to absorb minerals and vitamins that nourish your scalp from the inside. 3. Improves CholesterolCholesterol’s been the talk of the town for some time now, and the topic is controversial and complex, to say the least. Growing research shows eating fats can actually increase the amount of ‘good’ cholesterol and lower the ‘bad’ cholesterol in your blood. Overall, consuming healthy natural dietary fat can improve cholesterol markers, another good reason to eat fat. [9]Research also shows the cholesterol you consume in your diet has little to no effect on the cholesterol in your bloodstream. Eating more cholesterol from foods like eggs actually makes your liver produce less and stabilizes blood cholesterol. [10] Going keto can improve cholesterol!4.
