There are many. Celiac disease or gluten intolerance (slightly different) occur in bodies that are allergic to gluten, the protein in grains. Most celiacs must avoid gluten in barley, wheat and rye. When ingested this protein is attacked as though it is a virus. In doing so, the cilia in the small intestine are crushed to the point of not being able to absorp nutrients. So, in celiac patients, the advantages are higher absorption of nutrients, lower risk of stomach and colon tumors and cancers, lower risk of heart disease, and more energy. In populations that are not intolerant to gluten, it can still be beneficial, as it is argued whether or not humans were ever meant to be able to digest gluten.
It is only considered healthy if you have celiac disease and an intolerance for food products that contain gluten. Although, studies have shown that Americans who lean away from gluten do tend to buy less processed food products and go more towards fruits and veggies. The downsides of going gluten free when you don’t need to include weaker bones, lack of various vitamins, and in some cases weight gain. If you plan on going gluten-free, I would consult your doctor or a nutritionist first to make sure you get balanced meals each day.
The gluten-free diet has caught on as a fad in Hollywood and the media, but a diet that is gluten free does not guarantee healthy foods; traditional deep fried foods and desserts can be made without gluten, not to mention beer made from sorghum.
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