Those who don’t have a diagnosed gluten sensitivity, and are eliminating gluten because they have heard it can help them lose weight and feel better, can result in the development of nutrient deficiencies. Another negative side effect in some cases is weight due to reliance on gluten-free products made to mimic the conventional
gluten-containing breads, cookies, and crackers, etc. Gluten-free products often substitute unusually high-carb ingredients such as potato, corn, and tapioca starches in place of wheat.
Eliminating gluten in order to eat a diet high in gluten-free processed carbohydrate-filled foods can cause insulin resistance, weight gain, and poor health. Another criticism of gluten-free diets is that they require burdensome restrictions that make it necessary sacrifice social eating, and in doing so forces those following the diet to eat alone in. Anyone who has ever tried a restrictive diet, whether it be a paleo diet, a vegetarian diet, a low-carb, or a sugar-free diet knows that eliminating foods can make eating in a restaurant or a dinner party difficult. Are you going to stand up for your health, or are you willing to put something in your mouth that will compromise your body composition, beliefs, and energy levels?
Whether you are or not is a personal choice. The point is that many people are gluten sensitive, making it reasonable to consider eliminating gluten if you suffer from any of the symptoms.
To make any type of diet work it must be based on individual dietary needs, high-quality protein, the elimination of processed foods, minimal fast-digesting carb intake – unless you have some specific need for lots of carbs (such as being an elite endurance athlete), and paying attention to dietary fiber intake as well as all necessary nutrients.