5 Reasons Why You Need To Say No To Gluten

by Sudarsan

Whether you have celiac disease or wish to live a healthy lifestyle, eliminating gluten from your diet should be something you should consider. There are a variety of gluten-free foods and recipes available, like gluten-free cakes, to make the transition a little less complicated. To assist you in determining whether or not making a move to a gluten-free diet is good for you, here are the five most significant advantages of doing so.

Enhances the function of the digestive system

The presence of symptoms such as bloating, increased gas, and diarrhoea indicate gluten sensitivity or intolerance. You may also have mood changes and exhaustion due to the medication. If you have significant gluten intolerances, you may be diagnosed with celiac disease, especially if you also suffer symptoms such as nausea and vomiting. Because based foods might be high in gluten, adopting a gluten-free diet can significantly improve your general health and give long-term relief from your symptoms.

Reduces the severity of IBS symptoms

Irritable bowel syndrome is a digestive illness that affects the intestines and produces digestive difficulties such as bloating, constipation, gas, and diarrhoea, among other symptoms. A low-FODMAP diet is likely to have been recommended to you if you’ve been diagnosed with irritable bowel syndrome. This specific diet is based on the consumption of short-chain carbohydrates, which ferment in the intestines rather than being digested as ordinary meals would be expected to do. Following this diet and eating foods that ferment in your stomach can help alleviate some of IBS symptoms, including bloating and gas.

Increases the amount of energy you have.

It is normal to feel fatigued when you have a gluten sensitivity, often characterised as having a foggy brain or feeling sluggish. Eating gluten may cause an immunological reaction in which the small intestine cells attack the gut lining. It will eventually wear away and prevent nutrients from being adequately taken into the body, which will diminish your energy levels. Transforming your diet to one rich in fruits and vegetables as well as delectable gluten-free sweets will improve your body’s ability to absorb nutrients and boost your energy levels.

Inflammation is reduced.

According to the American Cancer Society, while occasional inflammation is natural, the chronic inflammation associated with celiac disease can progress to other chronic illnesses like cancer and heart disease. Eaten in moderation, gluten-free desserts and other foods may help reduce the severity of these side effects of celiac disease. This treatment may help reduce your risk of acquiring other auto-immune illnesses.

Increases the effectiveness of fat-loss efforts

According to research conducted in 2013, gluten-free meals were proven to reduce body fat and weight without affecting the amount of food consumed compared to the subjects’ usual diet. Given that gluten-free meals are also less processed than foods that include gluten, you’ll be consuming a greater variety of foods that are better for your system and will aid in the promotion of both weight reduction and fat loss as well.

Replacements of Gluten

The Smell and Taste

One of the most difficult challenges that persons with gluten intolerance have is finding an alternative with the same flavour and texture as wheat flour. Gluten-free desserts like gluten-free cakes may be produced using a variety of flours, including almond, potato, oat, quinoa, coconut, amaranth, and sorghum, to mention a few. Almond flour is the most often used gluten-free flour. Using just one kind of flour cannot completely replace the power of gluten, and hence utilising a combination of flours guarantees that the baked products retain their structure and moisture.


Gluten aids in the rising of the dough, the shaping of baked items, and the addition of a chewy texture. During the formation of gluten linkages, the protein in the dough produces elastic films inside the dough, which in turn provides the dough with its structural integrity. Gluten proteins solidify when cooked, generating a semi-rigid structure and imparting texture to a wide range of wheat-based items. On the other hand, gluten-free sweets may use several ingredients that function as binding agents since gluten does not have the glue-like binding properties of gluten.

The Dough

When it comes to gluten-free products, this is less of a worry. It’s a plus when making gluten-free treats because you can’t do anything to toughen the dough. As a result, another consideration to bear in mind while creating the sweets is that it is impossible to overmix gluten-free cake since the flour contains no gluten.

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