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An international team of scientists has concluded that gluten-free products, although more expensive, often contain less protein than their gluten counterparts. They also have more sugar and calories. The work is published in the journal Plant Foods for Human Nutrition (PFHN).
The researchers compared gluten-free products to conventional products and found that many of the supposed benefits of a gluten-free diet, such as weight control, turn out to be exaggerated. Currently, many gluten-free products suffer from a lack of fiber, protein, and other essential nutrients. Manufacturers use supplements to make up for the deficiencies, but the inclusion of fiber in the manufacturing process can interfere with protein digestion.
In addition, gluten-free products typically contain more sugar compared to their gluten-containing counterparts. Long-term adherence to a gluten-free diet is associated with increased body mass index and nutrient deficiencies.
Gluten-free products are also largely devoid of wheat, rye, barley and sometimes oats, sources of an important polysaccharide that promotes gut health and helps regulate blood sugar levels.
However, the study found that some gluten-free products, such as gluten-free seed breads, can contain significantly more fiber - up to 38.24 grams per 100 grams - due to the use of pseudo grains such as amaranth and quinoa.
The researchers emphasize that gluten-free diets have become popular not only among people with medical conditions, such as wheat allergies, but also among fashion-conscious people.
Scientists suggest that in order to create more nutritionally balanced gluten-free products, it is necessary to invest in research. Raising public awareness of the real advantages and disadvantages of a gluten-free diet is also an important step.