Gluten is a protein found in wheat, barley and rye; In oats there is a kind of softer gluten called avenine. Gluten is also in many processed products. It is what gives elasticity to the masses and baked goods, gives that rich feeling when chewing. That is, gluten is not something that gets fat, it’s not like sugar, it’s simply a protein. Who should avoid it at all costs, children with autism, asperger and celiac people! It is an autoimmune disease disorder, if they consume something with gluten, they suffer a cascade of unpleasant reactions, such as nutrient malabsorption, colic and much pain, damage to the small intestine, diarrhea, fatigue, bloating and anemia. Celiac disease is very common, but there is no cure or medication to treat it, it can only be controlled, leading to a gluten-free diet.
The truth is that there is still no solid and definitive scientific evidence to support the claim that avoiding gluten leads to benefits for the general population. We always say, the most important thing is that you learn to know your body, to connect with it, and to analyze well how you feel after eating certain foods.
If you are intolerant, sensitive or simply want to follow a gluten-free diet because you feel that with a hypoallergenic diet you have more energy and less gastrointestinal problems, do it !, but with natural foods, such as sweet potatoes or sweet potatoes, bananas, brown rice, legumes like lentils, chickpeas and beans, quinoa, wild rice, amaranth, and do not forget to supplement with many vegetables, seeds, nuts, lean animal proteins and fruits.