From Dr. Mercola:
In recent years, the benefits of a gluten-free diet have become widely recognized and, according to recent research, people are embracing gluten-free in ever-growing numbers, even though the number of Americans diagnosed with celiac disease has not increased since 2009.1,2,3,4
In 2009, an estimated 0.5 percent of Americans were on a gluten-free diet. By 2014, that number had more than tripled, to 1.69 percent. Meanwhile, the number of people diagnosed with celiac disease remained fairly steady, declining only slightly, from 0.7 percent to 0.58 percent.
Gluten-free diets are particularly popular among Caucasian women and younger adults between the ages of 20 and 39 — many of whom do it simply because it makes them feel better.
It’s well worth noting though that while gluten-free has many advantages, just because a food is gluten-free does not automatically make it healthy. There are plenty of gluten-free junk foods out there.
Just because a food is gluten free doesn’t make it a health food, just as a food sold at Whole Foods does not make it a health food. There are plenty of lousy fake foods in both categories.
For most people, drastically cutting down on your net carbs (total carbs minus fiber) is the key to optimal health. This includes but is not limited to grains (not just wheat, as all grains will spike your insulin levels and contribute to insulin and leptin resistance).
Doing this will help your body burn fat rather than carbs as its primary fuel, which helps optimize your mitochondrial function and boost weight loss.
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