A new research in the US revealed that gluten -free works are not nutritious and that more than one time is seen as a healthy alternative did not fully reflect the truth. Compared to the study, gluten -free nutrients are mostly containing more sugar and calories, while deficiency in terms of protein and fiber.

In the study, the nutrients of gluten -free works were compared with the counterparts containing gluten. The results showed that gluten -free works are inadequate in terms of fiber and basic nutrients. Here are the details!

Why is the sugar ratio higher in gluten -free foods?

Although manufacturers try to balance the nutrients that are missing in gluten -free works with support, this is not always enough. Compared to the research, the addition of fiber in the production process can make protein digestion difficult. It was found that the rate of sugar was mostly higher in gluten -free works at the time and that this situation could lead to long -term weight gain and nutrition imbalances.

Since gluten -free works do not contain wheat, barley, rye and sometimes oats, it can be deprived of a number of useful components in these cereals. In the study, especially the lack of components that support intestinal health, especially Arabinoxilan and contribute to blood sugar stability. It was emphasized that the nutrients of gluten -free works are not always stable. It was found that some works contain high protein, but the sugar and carbohydrate rates were also high at the time.

On the other hand, gluten -free nutrition is preferred not only by individuals with medical necessity, but by a wide segment. Compared to the research, 25 %of the population consumes gluten -free works in the US, while only 6 %of these individuals have gluten sensitivity. The proportion of celiac patients is 1 %. This situation reveals that many people consume non -gluten -free works as a common nutrition trend, not because of health.

Researchers, gluten -free works to increase the nutritional value of new formulas and these works should be tested with different components, he said. At one -to -one time, the importance of providing state supplements in order to reduce production costs. It was emphasized that consumers should become more conscious about the advantages and disadvantages of gluten -free nutrition.