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Gluten-free diet weight loss

Gluten-free diet for weight loss

You are on a low calorie diet, you eat regularly, drink a lot of water, you are active, and yet the weight is in place? The problem may be gluten, which sometimes just enough to get rid of the diet, to finally begin to lose excess weight.

What is gluten?

This protein contained in the seeds of wheat, rye, barley and oats. With gluten bread rises and plump.

Warning! Gluten can cause obesity. There are people who can tolerate it badly, they can not digest and assimilate, and when it is undigested causes inflammation leading to damage to the small intestine and intestinal villous atrophy (they are responsible for the proper absorption of nutrients). According to the researchers, this may cause problems with the digestive tract, lowered immunity, disorders of the nervous system, as well as weight gain (hence the popularity of gluten-free diet weight loss).

This does not mean, however, that you also have to give up gluten to lose weight. How to check it?

1. Begin to eat 4-5 meals a day regularly. Avoid a heavy and calorie foods, excess salt and sugar, drink approx. 2 liters a day reins and move more.

Warning! If you still after a few months the weight will not fall, do not improve (or worsen): fatigue, weakness, lack of energy, bloating, diarrhea or constipation, will continue to harass you infections, headaches and problems with complexion - you suspect that behind these trouble is gluten intolerance.

The next step will be testing for gluten intolerance (antibodies from the blood, so called. Food scan) and switching to gluten-free diet.

Gluten-free diet

Here you can search for products with gluten content not exceeding 20 ppm (20 mg per kg) marked with a crossed ear. You need to read the labels because some products "gluten-free" contain trace amounts.

The effects of a gluten-free diet will have to wait up to 6 months (the time it takes to regenerate the digestive system and the nervous system). During this time, use gluten-free products: corn, rice, potatoes, soybeans, millet, buckwheat, tapioca, amaranth, cassava, quinoa, lentils, beans, sago, sternly, nuts, meat, fish, eggs, fruits and vegetables.

Some gluten-free products

1. Maize. It gets from it a yellow flour color (baked with the bread, tortillas). Prepared with the traditional cereal and popcorn.

Warning! Breakfast cereals may contain barley malt and corn flour - gluten.

2. Millet. Grains are easily digestible source of starch and unsaturated fats. Produced from millet millet is not suitable for long-term storage - quickly go rancid.

3. Quinoa. It is a good source of balanced protein rich in essential amino acids (not produced by the body). Provide minerals (iron) and substances with antiallergic, antifungal, antiviral and immune enhancing.

4. Buckwheat. A rich source of fiber, which gives a feeling of satiety for longer and aid weight loss. Grains provide the B vitamins support the nervous system. Buckwheat is distinguished by the contents of the routine - it's an antioxidant that supports immunity and increases the sensitivity of cells to insulin.

5. Amaranth. Provide you with easily digestible protein, healthy fats reduce the risk of atherosclerosis and other cardiovascular diseases. Adding flour with amaranth improves the quality of baked goods, eliminating most of the chemical additives, giving them a nutty flavor. Extends shelf life.

6. Nuts. A source of magnesium and zinc, and healthy unsaturated fatty acids, which enhance the nervous system, to prevent decline in energy during the day.


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