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How (un)healthy gluten actually?

It was the last few years is suddenly popular: bread and pasta leave because people no gluten want to eat. Gluten would be harmful to your intestines, and in addition, abdominal pain, lack of concentration, fatigue and even cause cancer. You can gluten is indeed better?

Chris Mak, head of Dietetics at the Dutch Celiac Association, says: “Some people think that gluten by definition is better, but for someone who is healthy, is that really not so.”

If you do not have any symptoms from eating bread and other grain products, should you that, according to Mak, especially, continue to eat.

“If you’re not gluten free need to eat, do not”
Chris Mak, head Diëtiek in the Dutch Celiac disease Association

Take special gluten-free cookies or gluten-free bread, which all gluteningrediënten from the recipe are deleted. Mak: “To something like gluten-free yet delicious to make, there is more sugar, more fat and more salt than in ordinary products.”

In addition, risk glutenmijders a deficiency of vitamin B, fiber, iron, folic acid, and iodine. Mak emphasizes: “If you’re not gluten free need to eat, do not.”

“Some people think that gluten by definition is better, but for someone who is healthy, is that really not so.” ()

Famous book was ‘cherry picking’

And the famous bestseller Broodbuik? It is angrily warned of the ‘dangers’ of gluten.

Gerd Bouma, professor and stomach-intestine-leverarts in Amsterdam UMC, is critical, and finds that the book is also a critical must read: “There are theories in which general little scientific basis.” Author William Davis did to ‘cherry picking’: his information comes often from scientific literature, but is out of context, pulled.

Bouma: “That bread cancer would cause, for example. That is not true at all. It’s just that very rare forms of cancer occur more often in people with celiac disease, an autoimmune disorder in which your cereals should be avoided. So wipes out all sorts of things on a single hope.”

“Not everyone that have gluten to have celiac disease”
Gerd Bouma, professor and stomach-intestine-leverarts in Amsterdam UMC

Nevertheless, there are two small groups of people that gluten is indeed better to bypass. This are, firstly, the above-mentioned patients. They get, for example, abdominal pain or diarrhoea if they are gluten and eat their intestines get it damaged. This is going to be about 1 percent of the Dutch.

The second category of people that gluten can better avoid are the so-called glutensensitieven. Estimates vary, but it would go to a maximum of 2 to 3 percent of the population. Mak: “In them can’t celiac disease to be established, but they have much to gain from following a gluten-free diet.”

Otherwise, these people get complaints that per person can greatly vary. Mak: “for Example, diarrhea, constipation, headache, abdominal pain, or anemia.”

A gluten-free diet means no wheat-, rye – and gerstproducten. So no bread, pasta, and beer. ()

Just as a strict diet is necessary

Someone with glutensensitiviteit should be just as strictly gluten-free to eat as someone with celiac disease, stressed Mak. That means wheat-, rye – and gerstproducten deleted, so no bread and pasta, but also, for example, no beer.

“Who glutensensitief is bread and pasta, but also beer”
Chris Mak, head Diëtiek in the Dutch Celiac disease Association

The glutensensitieven only need to fear that their intestines become damaged, a process which makes nutrients less well by the body can be included. “But apart from that can the symptoms definitely just as intense as that of celiac patients.” Also people with glutensensitiviteit do it so cleverly to the gluten.

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