The Difference Between Grain-free and Gluten-free Diet

The gluten-free diet has taken the world head over heels. There are debates as to what really matters more, is it the grain-free or the gluten-free? For those people who suffer from diabetes, increased blood pressure, high cholesterol or have exhausted every possible ways to lose weight, cutting gluten may not solve the problem. Truth be told, weight loss can be linked to a host of chronic digestive disorders and can be treated by simply removing the source of the problem.

A lot of talk has been done that revolves around glutamine mainly in the world of healthy training and lifestyle. It is dubbed as a recovery booster, fat mobilizer as well as a muscle sparing substance but recent researches doesn’t seem to support that position. While glutamine is seen to be a performance enhancer and a build enhancer it can also be used for gut health. We must first understand what glutamine is all about. It is an amino acid that is considered to be essential for gut health. Our gut tissues do absorb up to 75% of ingested glutamine within the body.Also, glutamine is being utilized by the body to do the fighting against illnesses and infections. When the blood levels of glutamine are reduced, there might be a resulting suppression of the immune system that can cause increased inflammation, improvement of immunity, promote repair in damage tissues,and assistance in the production of many other important substances in the gut area of the body.

People are still able to remember that the gluten free foods that are being sold out there in the market taste really bland and even horrible. For the last 5 years, innovative advances have been made in terms of food tastes and quality. This is due to the every growing fact that more and more people are getting diagnosed with Celiac disease, gluten intolerance and oversensitivity to gluten. Some people are now also trying to live a healthier life by removing excessive protein from their diet and manufacturers have responded by creating more and more gluten free foods. This trend will continue in the future years.

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