The reality behind gluten-free diet claims

The reality behind gluten-free diet claims

Two popular claims of a gluten-free diet are weight loss and increased energy. But in reality, there may be other reasons why individuals experience those benefits.

Let us look at some of these reasons.

Weight Loss

Some claim they experience weight loss once initiating the gluten-free diet. Yes, some individuals may lose weight when beginning the gluten-free diet, but it depends on what foods they use to replace gluten-containing foods. For example, replacing wheat flour with potato starch will not result in weight loss, but replacing white bread with quinoa or another high-fiber grain may.

When beginning the gluten-free diet, individuals may decrease their total intake of processed foods and increase their intake of fruits and vegetables. Any weight loss can be achieved by eliminating high-calorie and high-fat foods, even if they are or are not gluten-free.

Once initiating the gluten-free diet, one must closely pay attention to food labels. It is known that when individuals are more aware of what they are consuming they tend to make healthier options, which can then lead to weight loss.

Sufferers of celiac disease are often thin, which may lead others to think that they are thin from eating gluten-free foods. In reality, they often are thin due to problems with malabsorption associated with the disease.

Increased Energy

Some claim that they experience increased energy levels once adopting the gluten-free diet. An explanation for this claim may be that the individual is consuming more fruits and vegetables, rather than high-calorie and high-fat processed foods. When someone begins consuming a healthy, well-balanced diet they may feel that they have more energy, no matter if they are or are not eliminating gluten. No studies were


Read on whether eliminating gluten in healthy individuals really help?


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Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives. Available from: [accessed Feb 3, 2016].

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