We’ve all heard of the recent rise in popularity for gluten-free foods and many may even dismiss this as a ‘food fad’ yet anyone who has ever had an autoimmune disorder understand all too well how it can affect their health in the long term. While gluten has been a staple of the American diet for years, what many may not realise about is the number of studies that focus on the health risks involved with consuming modern day wheat and gluten.
One key study in particular that was published in the Journal of the American Medical Examination examined over 30,000 patients over a 39 year period and found that of the three groups they observed – the ones with coeliac disease, those with inflammation in the intestine and those with a gluten sensitivity, it was discovered that those who had celiac disease had a 39 per cent increased risk of death compared to those who had non-celiac gut inflammation and that this was related to a 72% increased risk of death. While those with a gluten sensitivity but not coeliac disease also experienced a 35% increased risk of dying.
What these findings indicate is that consuming gluten on a daily basis in the form of starchy carbohydrates like bread, pasta, cereals, etc is dangerous as it incites the body’s inflammatory response. While diseases are a major concern, individuals who suffer from gluten intolerance can find that they suffer from various symptoms including brain fog, constipation, headaches, joint pain, skin rash and weight gain. All of these signs that the body is responding in a negative way to the presence of gluten in its system.
Most notably many people in the study also suffered from the symptoms of depression and the studies indicate that compared to a placebo, exposure to gluten can induce these symptoms. It’s also well understood that as the brain and the gut are connected, it’s very important to consider going gluten free to maintain optimal moods.
Anyone considering giving up gluten will find that eliminating it from their diet will boost their health and they may find that many of the symptoms listed above that they considered as normal start to disappear. This can be a struggle for some and many may find they are emotionally attached to foods, due to their taste or simply out of convenience. The trouble is that by making excuses for why gluten is too difficult to give up, many people are compromising their health in the long term.
A Healthy Gluten-Free Solution
The good news is there is now a healthy alternative to consuming starchy carbohydrates. Really Healthy Pasta™ enables you to enjoy all of your favourite pasta dishes without sacrificing on taste. Made with legumes and nothing else and available in a wide range of flavours including Black Bean, Buckwheat and Golden Flaxseed, Chickpea, Mung Bean and Red Lentil and presented in fusilli and penne shapes – Really Healthy Pasta™ is the ideal healthy meal replacement for anyone looking to enjoy their pasta without sacrificing on taste or convenience.
High in protein, fiber and iron, gluten-free, organic and suitable for vegans, Really Healthy Pasta™ has no added nasties and what’s more, is super easy to prepare – being ready in 5 minutes or less. Find out more about Really Healthy Pasta here.
Really Healthy Pasta™ consists of Black Bean, Buckwheat and Golden Flaxseed, Chickpea, Mung Bean and Red Lentil flavours in fusilli and penne shapes. Available from Good Health Naturally, this pasta range tastes delicious and is sure to suit a variety of people with a wide range of lifestyles. Really Healthy Pasta is ideal for anyone with coeliac disease or those looking to replace or eliminate gluten from their diet.