Gluten-free diet carries increased obesity risk, warn experts

Substituting everyday staples with gluten-free foods could increase the risk of obesity, experts have warned, after finding that such products often contain higher levels of fats than the food they aim to replace.

A gluten-free diet is essential to those with coeliac disease – an auto-immune condition that is thought to affect 1% of Europeans – while the regime is also proving increasingly popular among those without the disease. But while a host of gluten-free products are on the market, researchers have said they have a very different nutritional make-up to conventional staples.

“There is very little [consumers] can do about it,” said Joaquim Calvo Lerma of the Instituto de Investigación Sanitaria La Fe in Spain and co-author of the research. “Unfortunately consumers can [only] eat what is available on the market.”

Calvo Lerma’s warning comes after he and his and colleagues compared 655 conventional food products to 654 gluten-free alternatives across 14 food groups including breads, pasta, breakfast cereals, biscuits and even ready meals, covering a range of brands.

The results – presented at the annual meeting of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition – reveal that, overall, gluten-free products were more energy-dense than their conventional counterparts.

The team found that, on average, gluten-free bread loaves had more than twice the fat of conventional loaves, while gluten-free breads in general had two to three times less protein than conventional products. Gluten-free biscuits were also found to be lower in protein but higher in fat, while gluten-free pasta had lower levels of sugar and just half of the protein of standard pasta.

Calvo Lerma warned that gluten-free foods could be contributing to an increased risk of obesity, particularly among children who are more likely to eat products like biscuits and breakfast cereals. He urged consumers to compare gluten-free products across brands to find those with the lowest fat content.

Calvo Lerma also called on manufacturers to innovate. “It is the responsibility of the food industry to produce these type of gluten-free products from other materials that are much healthier or have a [more] enhanced nutritional profile than the current raw materials being used, like cornflour or potato starch,” he said, pointing out that healthier products could be made, for example, using grains such as buckwheat or amaranth.

He added that manufacturers should also add more complete and clearer labels to products to highlight their nutritional content, including levels of vitamins and minerals.

Benjamin Lebwohl, from the coeliac disease centre at Columbia University, who was not involved in the research, said that the study backs up previous evidence that gluten-free foods are nutritionally suboptimal. But while a gluten-free diet is essential for coeliacs, it is not intrinsically healthy or unhealthy, he added. “It depends on the choices you make as part of the gluten-free diet,” he said.

Sarah Sleet, chief executive of Coeliac UK, said the latest findings tie in with the charity’s own research, adding that further development of lower-fat, gluten-free products would be welcomed.

David Sanders, professor of gastroenterology at the University of Sheffield, noted that other studies have found gluten-free and conventional foods to have similar nutritional value. “The jury is out,” he said.

But Sanders cautioned that there is no evidence a gluten-free diet has benefits for those without gluten sensitivity or coeliac disease. “Once you go into the territory of dietary restrictions without medical symptoms then you are running the gauntlet of missing out on various vitamins or minerals without realising it,” he said.

Gluten-free diet carries increased obesity risk, warn experts

Why coeliacs like me need gluten-free food on prescription | Lyndsey Jenkins

I have coeliac disease, the autoimmune condition which means that if I eat gluten – which is found in wheat, rye or barley, and many common foods – my body starts to attack itself. There is no cure for this lifelong condition, which affects one in every 100 people in the UK, and the only option is to eat a gluten-free diet.

Under current national prescribing guidelines I can receive up to 14 items – such as a loaf of bread, box of pasta, or packet of spaghetti – on prescription every month. I never claim everything I might be entitled to, but I do usually get a few items a month. In order to access this list, I pay £104 a year for a pre-payment prescription.

For many people, this is the only way they can afford to access gluten-free products. But under new plans announced on Tuesday by NHS England’s chief executive Simon Stevens, the NHS plans to stop this provision, as well as travel vaccinations and some drugs that are available over the counter. Stevens has said they need to tackle some of the waste in the system, with £114m being spent each year, “on medicine for upset tummies, haemorrhoids, travel sickness, indigestion, and that’s before you get to the £22m-plus on gluten-free that you can also now get at Morrisons, Lidl or Tescos.”

As Stevens says, gluten-free products have become much more widely available in recent years. But for many people, the cost of these products can be prohibitive.

Gluten-free spaghetti in my local Sainsbury’s is £1.35, whereas basic spaghetti is just 40p. Nestlé gluten-free cornflakes are £2.20 while own-brand cornflakes are £1 for 500g. A gluten-free loaf of bread can be as much as £3 – and is often much smaller than a normal one. To me the idea that bread should be considered a luxury is pretty ridiculous. Stevens notes that gluten-free digestive biscuits are also available, but the NHS’s own prescription guidelines state that these are only available in exceptional circumstances anyway – why not just tighten up the list of products instead of throwing it away altogether?

I am lucky; I will be able to absorb this extra cost into my household budget, but for others this will be impossible. Without the prescriptions, many won’t be able to follow their GP’s nutritional advice – and that could have serious consequences for their health. People with coeliac disease who don’t go on a gluten-free diet are at increased risk of conditions including anaemia, osteoporosis and bowel cancer. Obviously, this is especially serious for people who are elderly, vulnerable or suffer from other illnesses.

In recent years giving up gluten has become associated, generally, with being a faddy eater. This is absolutely not the case for those with coeliac disease; if I eat gluten by accident it has a serious and immediate impact on my health. But I think the association of gluten-free foods with celebrity diets may actually be keeping the prices high, and is leading to perceptions that this is a lifestyle choice, rather than the debilitating condition that it can be if not managed properly. Being a coeliac or gluten intolerant isn’t just something that happens to wealthier people who can live off avocados and courgetti spaghetti, whatever some might suggest.

People are more aware of the condition today, but that does not mean they necessarily take it seriously or understand it fully. In restaurants, for example, there are more gluten-free choices these days, but people also often assume this is a preference, not a necessity. I always check what I eat with the staff, but have been “gluten poisoned” many times because people think: “Oh, a bit of gluten doesn’t matter.”

People need appropriate and affordable options or they just won’t be able to take care of themselves. This shortsighted move, which is only making minimal savings, could lead to further stress on NHS budgets when people develop complications and related diseases. I recognise the need to make savings but, like many current policies, this will hit the people who can least afford it the hardest.

Why coeliacs like me need gluten-free food on prescription | Lyndsey Jenkins

Are you affected by the NHS stopping gluten-free prescriptions? | Matthew Holmes

The NHS is to stop prescribing gluten free foods to patients suffering from digestive conditions such as coeliac disease as part of its latest budget cuts.

GPs in England will also be told not to prescribe medications such as those for upset stomachs, travel sickness and haemorrhoids in the drive to eliminate waste from the NHS’s £120bn annual budget.

If you have coeliac disease, we’d like to hear from you. Simon Stevens, chief executive of NHS England, said it no longer needs to prescribe some foods as they are on sale in supermarkets, but those who are already struggling for money and are helped with the cost of prescriptions could be hit hard. Are you affected?

Share your stories with us in the form below and we’ll use some of them as part of our coverage.

Are you affected by the NHS stopping gluten-free prescriptions? | Matthew Holmes

Delicious Gluten-Free, Paleo Shakshuka

Two summers ago, I had the opportunity to travel to Israel. I fell in love with the local, popular dish shakshuka, which was readily available in almost all restaurants and served for breakfast, lunch and dinner. I ended up eating it daily. Upon returning home to the states, I missed this savory middle eastern dish of eggs poached in tomato sauce and began experimenting with recipes to create my own perfect version. I use quite a bit more veggies than is traditionally used, and more eggs. I really enjoy this dish and often share the recipe with my clients, since it is so healthy and easy to make. I hope that you will enjoy it as well!

Ingredients

• 10-12 pastured eggs


• yellow onion


• organic eggplant


•  organic zucchini


• organic sweet peppers


• organic broccoli


• one 24 oz jar Bionaturae Organic Strained Tomatoes


• organic coconut oil or pastured butter


• 1-2 teaspoons cumin, sea salt, black pepper and paprika


• 3-4 large minced garlic cloves


• Feta or parmesan cheese, optional

Directions

1. By hand, chop up desired vegetables


2. Melt coconut oil or butter in large skillet pan on stove top


3. Saute veggies in pan until halfway cooked


4. Add tomato sauce and cover, simmering several minutes


5. Add desired seasonings


6. Add eggs and cover until eggs are cooked to desired level


7. Add cheese if desired


8. Serve and enjoy!

Written by Michelle, Holistic Health to Go

Delicious Gluten-Free, Paleo Shakshuka

Gluten-free foods can relieve symptoms of irritable bowel syndrome | Letters

Arwa Mahdawi (My plea for gluten tolerance, 7 September) appears to be unaware that many people requesting gluten-free foods are suffering from food intolerances. Such sufferers do not have coeliac disease, which is an example of food hypersensitivity. Irritable bowel syndrome (IBS) is such a condition that can be much relieved by the low-Fodmap (fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols) diet as described by Monash University, based on the work of Dr Sue Shepherd and Dr Peter Gibson.

The research includes the group of poorly absorbed short-chain carbohydrates, which include lactose, fructose, polyols and fructans. Fructans include many wheat-based products. Therefore relief of IBS symptoms can be eased by trying gluten-free foods.
Rosie Keegan
London

• Join the debate – email guardian.letters@theguardian.com

Gluten-free foods can relieve symptoms of irritable bowel syndrome | Letters

Is Going Gluten-Free Healthy?!

It’s a Myth.
As going gluten-free can only be right for someone who has celiac disease. Because gluten-free diet contains soda which can be a little tricky, if taken in excess. As our body is designed to process gluten. So, anything that lacks gluten might be bad for our system. As an over-intake of gluten rich foods might hamper your intestines. So, I suggest you eat gluten, normally and avoid it in case of celiac disease.
Avoid GLUTEN-Free: IF
A gluten-free diet can deprive you of serious minerals, vitamins, and fiber. Although, food label says that it is gluten-free, but it’s filled with fillers like additives, preservatives, and other forms of sneaky gluten.
Plus, gluten free foods are more rich in heavy metals, and calories. Which is also proven by Mayo Clinic, to raise the heavy metals content in the blood which is namely as lead, mercury, cadmium, and arsenic? Which can be highly injurious to your health?
According to recent research, carried by digestive disease week, too many kids were eating a gluten-free diet. Which impaired their development as gluten-free foods lack important nutrients.

Another study, held between 2009 and 2014, 22,000 people were studied and out of which 1.1% people followed gluten-free diet although the results showed 0.72% of people had gluten sensitivity. So, the rest were following gluten-free for a waste of time, and health.

Kiran’s Footnote:

As there is no precise method or test to evaluate “non-celiac gluten sensitivity,” in people. Other than an elimination diet. Which is the only reliable method to find out if you are gluten sensitive?

As, for most of the cases with celiac disease patients, going gluten-free tends to be the right decision.

And for the rest of us:

Usually, the most common method to find gluten sensitivity is by observing symptoms like a foggy brain, digestive problems, irritable bowel syndrome, numbness, headache, ADHD, anemia, joint pain, osteoporosis, depression, balance difficulties, and leg numbness.

A gluten-free diet is healthy for celiac patients. Still, very little evidence is provided,  in regards to,  other non-celiac patients to find gluten-less food helpful! However, if you really feel positive health benefits from eliminating gluten from your diet, then I suggest you consider other sources of Iron, folic acid, fiber, and vital nutrients.

Stay Healthy!

Kiran

To consult Kiran for Health Coaching Session, visit her clinic at the following result:

SyedaKiranz.zest.md

Is Going Gluten-Free Healthy?!

NHS invested £116m on gluten-free of charge pizza, cakes and biscuits

The NHS has been accused of spending practically £116 million on gluten-free of charge foods in one yr, such as biscuits, doughnuts, pizzas and burger mixes.

The overall health support wrote 211,200 prescriptions for reduced protein or gluten-free of charge foods final yr, in accordance to figures from the Health and Social Care Info Centre.

The figure, twice as much as a decade in the past, does not even incorporate dealing with charges, whilst can reach up to £40 per purchase, the Day-to-day Mail reported.

Gluten-totally free food is at the moment prescribed to coeliac sufferers at the discretion of medical professionals, but involves things several would consider junk foods this kind of as jelly, cake combine and a range of biscuits.

One GP known as the measures “irresponsible”, claiming some sufferers were providing a “purchasing listing” to feed their entire familes.

Critics argue there is no want to prescribe 19 types of gluten totally free pizza  Photo: Andrew Crowley

Other physicians have been warning about the flaws in the system for years, with a British Health care Journal report in 2013 warning it value the NHS £27 million in prescriptions alone.

Then, Dr James Cave, editor of the Medicines and Therapeutics Bulletin, mentioned: “The situation for us is not so much price, but, ‘Is this a great use of GPs’ time?’

“They are acting like bakers or grocers to individuals with coeliac disease. It just would seem like an odd, archaic way of undertaking things.”

A spokesman for the Department of Well being stated: “At a time when NHS budgets are tight and the newest remedies are expensive, we want to get our priorities correct.

“The NHS delivers globe-leading care, but it wasn’t founded to prescribe chocolate biscuits and cakes — gluten totally freeor otherwise — specifically provided the injury we know weight problems can lead to.

“The NHS need to make the very best use of every accessible pound of taxpayers’ money — this just appears wasteful.”

NHS invested £116m on gluten-free of charge pizza, cakes and biscuits

NHS spent £116m on gluten-free pizza, cakes and biscuits

The NHS has been accused of investing almost £116 million on gluten-free food in a single year, which includes biscuits, doughnuts, pizzas and burger mixes.

The overall health support wrote 211,200 prescriptions for minimal protein or gluten-free foods last yr, in accordance to figures from the Wellness and Social Care Info Centre.

The figure, twice as much as a decade ago, does not even incorporate managing costs, while can reach up to £40 per purchase, the Day-to-day Mail reported.

Gluten-free of charge food is presently prescribed to coeliac sufferers at the discretion of medical doctors, but contains things numerous would think about junk food this kind of as jelly, cake combine and a range of biscuits.

One GP named the measures “irresponsible”, claiming some individuals had been providing a “purchasing record” to feed their total familes.

Critics argue there is no want to prescribe 19 types of gluten cost-free pizza  Photo: Andrew Crowley

Other medical doctors have been warning about the flaws in the system for many years, with a British Medical Journal article in 2013 warning it expense the NHS £27 million in prescriptions alone.

Then, Dr James Cave, editor of the Medication and Therapeutics Bulletin, mentioned: “The problem for us is not so significantly cost, but, ‘Is this a great use of GPs’ time?’

“They are acting like bakers or grocers to men and women with coeliac illness. It just appears like an odd, archaic way of carrying out factors.”

A spokesman for the Division of Well being stated: “At a time when NHS budgets are tight and the newest remedies are high-priced, we need to get our priorities appropriate.

“The NHS gives globe-major care, but it wasn’t founded to prescribe chocolate biscuits and cakes — gluten freeor otherwise — specifically provided the injury we know obesity can trigger.

“The NHS need to make the best use of each and every accessible pound of taxpayers’ income — this just looks wasteful.”

NHS spent £116m on gluten-free pizza, cakes and biscuits

Are Gluten-Free Dining Halls Feeding Potential Eating Disorders?

A gluten-free of charge diet program is the best remedy for combating the ills of celiac ailment, but a growing quantity of individuals are cutting out the protein as an excuse to just plain diet plan. And with a lot of campus dining halls taking measures to cater to a tiny percentage of on-campus celiac sufferers — and a bigger quantity of gluten-free of charge dieters — some schools may possibly also be inadvertently feeding the fire of potential eating problems.

Robert Landolphi, culinary development manager at University of Connecticut, estimates that about 20% of the 12,500 recipes served on campus are gluten-free. Each and every of the 9 dining halls also has an isolated galley with pantries and freezers stocked with gluten-totally free versions of dishes becoming served. There are even designated toasters to avert cross-contamination. UConn also gives gluten-cost-free menus in campus eating places and an entire wing of the on-campus comfort shop is gluten-free.

In accordance to the Nationwide Foundation for Celiac Awareness (NFCA), only about one% of the population has celiac disease, or one in 133 folks. At a college the size of  UConn, with a 22,500 undergraduate population, that translates to about 225 folks on campus —indicating that the school’s cafeterias are serving far more than just the celiac suffers.

UConn does not demand medical documentation from college students eating the gluten-free of charge items nor track how numerous students are eating gluten-free meals. Some schools like Tufts University, nonetheless, demand unique keys for medically documented college students to entry the gluten-cost-free selections. Harvard University pairs personal college students with nutritionists to go in excess of what is protected and unsafe for students to eat in the cafeterias and can even submit particular orders. UConn also provides this alternative.

UConn attempts to mainstream their gluten-cost-free alternatives to provide college students with a level of comfort, says Dennis Pierce, executive director of Dining Companies at UConn. “Social dining as a local community is a big portion of going to university,” he says. “You shouldn’t have to put on this signal that says ‘I consume distinct.’ So having students go by way of a screening method is a phase individuals shouldn’t have to take.”

Unintended Consequences

Jodi Krumholz, director of nutrition at The Renfrew Center of Florida, an consuming disorder treatment method facility, says that some twenty% of adults perceive that they have food allergy symptoms and intolerances when, in actuality, only about two% in fact do. She believes that the trend of gluten-cost-free dieting without having currently being allergic could be indicative of orthorexia nervosa, an unhealthy obsession with healthful eating. Orthorexia differs from eating disorders such as anorexia and bulimia because orthorexics focus on the high quality of what they are consuming as opposed to the amount. Orthorexia is not however acknowledged by the DSM DSM-five, so the variety of sufferers is unclear. Many folks equate “gluten-free” with high carbohydrates or calories. “One of the largest concerns is that gluten has turn into a lot of what folks consider are fatty meals,” says Krumholz. “We get a good deal of calls saying that men and women want to be admitted [to our center] but do not want to eat gluten or dairy.”

The National Consuming Issues Association (NEDA) discovered that the price of consuming problems amid university college students has risen to 10% to twenty% for females and four% to ten% of males. Results of a 2013 NEDA survey located that there is an unmet need to have for campus assistance, such as screening, counseling and workshops. Colleges reported in the survey that the best barriers to delivering these providers were lack of time and funding to train psychological overall health services providers to specialize in eating ailments and to put into action programming.

According to Mintel, a worldwide market place research business, the gluten-totally free sector was well worth an astronomical $ ten.5 billion in 2013 and is projected to climb as high as $ 15.six-billion in 2016, a 48% improve. Mintel’s estimates include all goods labeled “gluten-free,” even individuals that naturally don’t include the protein. “It’s a enterprise now, sadly,” says Krumholz. “Years ago absolutely everyone limited unwanted fat. Now it’s gluten. The food makers advantage since it is a fashionable, well-liked diet regime at this level.”

Going gluten-free can be an expensive. UConn college officials don’t distinguish gluten-totally free products in its food spending budget, but the cost is normally ten% a lot more than a wheat merchandise, according to UConn’s Pierce. Students on a university meal strategy do not have to shell out further for the gluten-cost-free alternatives.

Also A lot Of A Great Point

The calorie counts and nutrition info displayed over the food in dining halls doesn’t aid the expanding fixation on healthy eating. Kristine Vazzano, PhD, LP, thinks this effectively-intentioned attribute can do more harm than great. “Our culture has designed this great versus negative dichotomy,” she says. “It tends to make it really challenging for an individual to choose the far more calories dense meals even if that’s what their body requirements and is more healthy.”

Today’s “quantified self movement” is further perpetuating society’s obsession with the numbers game. Devices like FitBit Tracker, Jawbone UP and Technogym are wearable units that can keep track of anything at all from steps taken and calories burned to heart rate and sleep good quality. The 18 to 29 year-outdated age group is the biggest population making use of tracking apps, according to Pew Research.

Like all equipment, however, these can be misused and fuel the aggressive nature of disordered consuming habits. “People with eating issues commit 80% to 90% of their time considering of foods, weight and calories, so now obtaining all of that data tends to make it tougher for somebody who is already unhealthy,” says Vazzano. “For someone who utilizes it constructively, it is a point of reference. For an individual with an consuming disorder, it makes their concentrate even far more extreme.”

Although all of these efforts are meant to encourage healthier lifestyles, damaging consequences are inevitable. “Society is complicating issues in a way that it doesn’t need to have to be,” says Vazzano. “Eating needs be accomplished intuitively, not based on external influences.”

Are Gluten-Free Dining Halls Feeding Potential Eating Disorders?

Wholesome recipes: gluten-free of charge almond, quinoa and pumpkin-seed bread

I have constantly been rather daunted by the concept of making an attempt to make a super-wholesome gluten-cost-free, vegan bread – it just appeared like an extremely hard task. But I can’t tell you how straightforward this recipe is and how great it tastes. The bread is merely perfect, with a superbly rich, wholesome, nutty flavour and a wonderfully soft texture.

Unfortunately there is no substitute for the psyllium husk powder. This works to stick the loaf collectively, and it is definitely important for the recipe. I have attempted following the recipe with out and the bread was as well crumbly. Psyllium is really easy to get hold of, though – each and every overall health foods store sells it. Alternatively an world wide web search will discover endless hyperlinks to internet sites that promote it, as well.

1½ cups pumpkin seeds

½ cup sunflower seeds

2 tbsp chia seeds

three heaped tbsp psyllium husk powder

2 tbsp dried mixed herbs (I use herbes de Provence, but basil, rosemary, thyme, oregano etc are all excellent)

Mix the almonds, quinoa flakes and one cup of the pumpkin seeds in a meals processor for a couple of minutes, until finally it forms a smooth flour. Transfer this into a bowl and stir in the remaining pumpkin seeds plus the sunflower seeds, chia seeds, psyllium husk, dried herbs and salt to taste. Stir the mixture properly prior to slowly pouring in 2½ cups of cold water.

Allow the mixture sit for an hour or so to let it entirely soak up all the water and company up. For the duration of this time heat the oven to 180C/fuel mark four.

When the mixture is really firm (if it is even a small bit runny, include an additional spoonful of psyllium) grease the base of a loaf tin with coconut or olive oil, pour the mixture in and press it down with a spoon. Bake in the oven for forty minutes to an hour, right up until the best starts to brown and you can pull a knife out of the middle without any of the mixture sticking to it. Last but not least, slice, smother in your favourite toppings and get pleasure from.

Storing the bread in the fridge makes it last longer, and you can freeze it, too.

Recipes from Deliciously Ella

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deliciouslyella.com.

Wholesome recipes: gluten-free of charge almond, quinoa and pumpkin-seed bread