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Gluten-Free Diets Don’t Lower Heart Disease Risk

A new study shows that gluten-free diets not only won’t prevent heart disease, but may even cause you to eat less of certain foods that are supposed to be good for you. As reported by LiveScience, researchers believe people who go gluten-free may be losing out on the heart-healthy benefits of whole grains. For that reason, they’re discouraging the adoption of a gluten-free diet by anyone except celiac patients.

Gluten is a protein made up of glutenin and gliadin molecules, which in the presence of water form an elastic bond. It’s found primarily in wheat, rye and barley. For those with celiac disease, a severe gastrointestinal reaction to gluten, a gluten-free diet is vital. But many have some level of gluten intolerance or sensitivity, and fare better on a gluten-free diet as well.

The problem here is that the main source of whole grains — wheat — is not the product it once was. The proportion of gluten protein in wheat has increased enormously as a result of hybridization, and research suggests that the human gut views gluten as a foreign invader. Another problem is that this intolerance may also be a result of the use of glyphosate on wheat crops (and many others).

Several years ago I wrote a book on eliminating grains from your diet, particularly if you have insulin resistance, but I have since refined my thoughts on this topic. 

While I believe normalizing insulin resistance is still crucial, optimizing your mitochondrial function is even more critical for good health and disease prevention. A major part of that is regaining the ability to burn fat as your primary fuel — something 90 to 95 percent of people are challenged with. To learn more about this topic, I highly recommend picking up a copy of my new book, “Fat for Fuel.”
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