For public information, experts from the Mayo Clinic warn that following a gluten-free diet without a medical diagnosis of celiac disease or gluten sensitivity can lead to nutritional deficiencies and offers no proven benefits for most people.
Gluten is a protein found in grains such as wheat, barley, and rye; it gives bread its elasticity and can even be found in dressings, sauces, and processed foods. According to dietitian Gabrielle Palmeri and other specialists, removing it without medical indication can make it difficult to diagnose underlying conditions and may lead to deficiencies in iron, B vitamins, and fiber.
“A gluten-free product is not automatically healthy; in fact, it can have even more sugar, more calories, and more fat than its gluten-containing equivalent.”
Why is it so important not to cut out gluten just because it’s trendy?
Because eliminating this protein without medical evaluation can not only mask the presence of gluten sensitivity or celiac disease but also create a false sense of improvement that prevents a timely and accurate diagnosis.