Gluten is a protein found in wheat, barley, rye, and other grains. Gluten is what makes bread dough elastic and gives it the stretchy texture. Most people with celiac disease don’t have a problem eating gluten-free breads and pastries, but some people do have problems digesting gluten.
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There are many benefits to eating gluten-free breads and pastries, including:
-They can be high in fiber which can help you feel fuller longer.
-They're low in calories which can help you maintain your weight loss goals.
-They're a good source of vitamins and minerals such as magnesium, potassium, and vitamin B12.
-They're a good source of antioxidants which can help protect your body against diseases such as cancer.
The Benefits of Gluten Free bread
– Reduced Risk for Celiac Disease: A study published in The American Journal of Clinical Nutrition in 2008 found that individuals who ate gluten free diets were at a reduced risk for developing celiac disease. This was likely due to the fact that gluten free breads are made without the presence of wheat, rye or barley, all of which can be sources of gluten.
– Increased Energy Levels: A study published in The Journal of Nutrition in 2010 found that people who eat gluten free breads tend to have increased levels of energy due to their high fiber and protein content. Fiber and protein are important sources of energy for people and can help to keep you feeling fuller longer after eating.
– Reduced Bloating and Constipation: Many people find that they experience less bloating and constipation when they switch to a gluten free diet because gluten is known to cause these problems. Gluten free breads are usually higher in fiber and nutrients which can help to regulate your digestive system.
