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Stop Diabetes ASAP – The #1 Diet Hack That Nobody Uses But SHOULD (Easy & Fast)!

By on March 16, 2017
Cutting gluten out of your diet? While it may be trendy, here’s one reason why doing so isn’t a good idea.

According to new research presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions, people who ate a gluten-free diet faced a higher risk of type 2 diabetes. However, people who ate a diet rich in gluten faced up to a 20 percent reduced risk of the disease.

And the reason why? Researchers say it’s due to the lack of micronutrients.

“We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten,” says Geng Zong, Ph.D., a Harvard University T.H. Chan School of Public Health research fellow. “Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more. People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.”

Micronutrients refer to dietary chemicals the body requires in small amounts, which help in disease prevention and well being. In this case, it primarily refers to vitamins and minerals, such as vitamin C, carotene, and iron. Getting enough of it is essential for all people.

Researchers decided to investigate the role of these nutrients in gluten-free and normal diet regimens. A long-term observational study followed, which examined the eating habits of people who ate various amounts of gluten. People who ate fewer than 12 grams of gluten per day were considered to be low-gluten eaters.

Tracking 30 years of follow-up data, researchers examined how many of them developed type 2 diabetes, a common yet potentially deadly chronic disease. As it turned out, the amount of gluten they ate correlated with their risk–in this instance, eating less of it meant a higher risk.

Further examination of the data found that people on low-gluten diets ate fewer micronutrients overall, which included cereal fiber. This type of fiber helps protect against the development of type 2 diabetes.

In addition to these findings, they found that eating a high-gluten diet reduced the risk of this disease by up to 20 percent. That’s a significant number–one that proves that cutting out gluten isn’t a good idea.

So what do these findings mean for you?

  • You should only cut out gluten for medical reasons. If you have celiac disease, for instance, limiting gluten is necessary. If you’re trying to reduce it for a perceived health boost, however, you’re doing more harm than good.
  • Eating fewer than 12 grams of gluten per day can raise your risk of type 2 diabetes. Regardless of how healthy your diet actually is, eating less gluten just isn’t a good idea.
  • Eat more cereal fiber if you can. This helps protect your body against type 2 diabetes. Cereal fiber is found in whole wheat bread, whole wheat pasta, brown rice, seeds, barley, and bran.

By making these simple changes, you can keep your risk low–and keep your insulin levels steady for years to come.

Readers: What are your tricks and tips for eating a healthy diet? Let us know below!

Source:
Low Gluten Diets Linked to Higher Risk of Type 2 DiabetesScienceDaily.com

About The Author: Health Cracker

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