Gluten is getting a lot of attention these days. We hear about gluten allergies, wheat alergies and health problems that can be associated with gluten. Gluten-free products are showing up everywhere, and as the demand for gluten-free breads, cookies, cakes, pastas, flours, and other is steadily rising, more and more companies are introducing these products to the market. But many people are still not aware what gluten is and many doctors scoff at the idea that “gluten intolerance” even exist. Gluten is a type of protein that is found in cereals, especially wheat, barley, spelt and rye. A protein similar to gluten also occurs in oats. All these foods are relatively recent additions – by evolutionary standards – to the human diet, which means that our digestive system did not have enough time to adapt to processing gluten. Therefore, it’s not surprising that gluten intolerance is a common (although often undiagnosed) problem, as many people have problems digesting it. It is often thought that gluten intolerance is associated with difficulties with maintaining optimum weight. [...]
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If you’re overweight, you may be facing a number of health issues, including high cholesterol, high blood pressure and high blood sugar. But there’s still something else you may need to monitor: your triglycerides. Having a high level of triglycerides, a type of fat in your blood, can increase your risk of heart disease. If you didn’t even know about triglycerides, don’t panic. The same lifestyle choices that promote natural weight loss and health can help lower your triglycerides, too. [...]
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