[LifeStyle] ​​​​​​​Gluten-free bread, many benefits in one bite

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The advantages of consuming gluten-free bread range from improved digestive activity, decreased blood pressure, increased health of hair and skin, and reduced triglycerides and cholesterol, to overall strengthening of the immune system. against inflammatory disorders and allergies

Bread seems to be the number one enemy in gluten-free diets that both celiacs and people with intestinal sensitivity should exclude from their diet, however, the good news is that both they and those who enjoy admirable intestinal health, They benefit from having a diet free of their consumption, which has promoted the development of recipes for gluten-free bread that not only have nothing to envy to traditional bread, but also compete with immense benefits.

And it is that, according to the nutritionist Catalina Palomino, the advantages of consuming gluten-free bread range from the improvement of digestive activity, the decrease in blood pressure, the increase in the health of the hair and skin and the reduction of triglycerides and cholesterol, to the general strengthening of the immune system against inflammatory disorders and allergies.

In addition, Palomino explains that gluten is not essential for humans and excluding it from the diet not only does not represent a nutritional disadvantage, but also leads to substituting its consumption with other excellent options, from the point of view of nutritional contribution, easily . This, added to the infinite possibilities offered by the market to replace that special characteristic of the 'crumb' typical of traditional bread, provided by gluten, has given a unique opportunity to this bread that has found its place, not only hidden on the shelves of some healthy markets, but arranged in large-scale gondolas and invading recipes and online courses on social networks.

Now, gluten-free bread is presented as the opportunity to add nutrients to a conscious eating habits that ingredients do matter.

 

Health or trend?
Facts such as that celiac disease still has no cure (unless gluten consumption is eliminated for life), the more or less recent appearance of other disorders such as sensitivity to it and the increase in diagnoses, have accelerated or promoted the offer of gluten-free foods and in particular, of bakery products.

With this offer, a strong demand in search of healthy foods has also skyrocketed, however, erroneous claims that are propagated pointing out that gluten-free foods do not make you fat, have overshadowed the true benefits, making their consumption, sometimes, an object of some kind of trend.

However, beyond a consumption by fad, many of the lovers of healthy cooking, nutrition specialists, trainers in changing habits, among others, have intensified the promotion of the consumption of gluten-free bread, recognizing its true benefits.

 

Immune benefits
Probably one of the characteristics that is given the most power to the consumption of gluten-free bread is that it prevents the weakening of the immune system and instead, it can strengthen it. María Camila Valencia Robledo, creator of Food Without Labels, which has gluten-free bread as its flagship product, says that she came to the kitchen and to a gluten-free diet after being diagnosed with an autoimmune disease.

"Generally, in the medical world, these diseases are treated in their symptoms and it is almost never really a matter of finding the root of the problem," says Valencia, who, driven by her curiosity, investigated hard and found that it was possible to start making changes in lifestyle to improve and even reverse, many of the symptoms suffered, one of those changes was in diet.