Dietician Banu Özbingül Arslansoyu: “Mediterranean Diet is One of the Healthiest Diets in the World.”
Dietician Banu Özbingül Arslansoyu stated that the Mediterranean diet is one of the healthiest diets in the world; and that the Mediterranean diet contains gluten because of the grain it contains. Moreover, she said that a gluten-free diet is often limited by vitamins, minerals, and fibre. Additionally, she stated that the gluten sources in the diet are also important sources of fibre, vitamins and minerals.
Dietician Banu Özbingül Arslansoyu: “The risk of Heart Diseases is higher in those who lead a life gluten-free”
Dietician Banu Özbingül Arslansoyu said that fibre, vitamins and minerals have a protective effect against heart diseases and according to a scientific study, low-gluten diets may also increase the risk of heart disease. A longitudinal study which was carried out over 25 years and more than 110.000 individuals’ dietary habits were scrutinised. Resultantly, it has been observed that the risk of heart disease increases in people who take gluten out of their lives by not consuming whole grains.
The reason is explained that whole grains are also a good source for important nutrients such as fibre, vitamins and minerals besides gluten, and it is stated that insufficient intake of these nutrients in the diet increases the risk of heart diseases. Based on these results, researchers do not recommend promoting gluten-free nutrition in individuals without celiac disease. Gluten is a natural protein type found in cereals such as barley, rye and wheat and is an important and beneficial part of the grain. It gives resistance to dough with its elastic structure. It gives bread its structure. Without gluten, bread does not fermentate and rise. Therefore, fat and sugar are added to gluten-free foods to preserve their chewiness and flavour. Healthy individuals do not need to cut gluten.
Dietician Banu Özbingül Arslansoyu: “Celiac Patients Should Eat Gluten Free Foods.”
In addition to the above, Dietician Banu Özbingül Arslansoyu expressed that healthy people should consume foods containing gluten and added that gluten is not recommended for people with celiac disease or similar health problems. It is an autoimmune disease of celiac disease in genetically susceptible individuals, developed as a result of sensitivity to gluten, found in most cereals and cereal products, usually progressing with absorption disorder, making characteristic lesions in the small intestine, and showing clinical improvement with a gluten-free diet. Furthermore, she stated that the foods consumed are not absorbed by the body and this causes some health problems such as abdominal pain, flatulence, diarrhoea, weight loss, lack of vitamins and minerals in the individual.
Major Gluten-Free Carbohydrate Sources; Rice, Buckwheat, Corn, Quinoa, Legumes and Potatoes
She further expressed that the intestinal structure has improved with the attention of celiac patients to consume gluten-free food and made the following suggestions to meet the vitamin, mineral and fiber needs of the body in these patients: “Rice, buckwheat, corn, quinoa, legumes and potatoes are gluten-free carbohydrate sources. Especially people with celiac disease can often consume these foods from the carbohydrate group. If we expand the list further, sweets made from rice and rice flour, corn flour, chickpea flour, peas, soy, all vegetables, fruits, meat, chicken, fish, eggs, nuts, milk, yogurt, cheese, buttermilk, sugar, honey soups prepared with molasses, olives, olive oil, sunflower oil, corn oil, soy oil, canola oil, vegetable soup, meat and chicken broth can also be included in this list.”
Carbohydrate Sources Containing Gluten
Banu Özbingül Arslansoyu provided information about foods containing gluten and stressed that there is a wide variety of gluten-containing foods, all kinds of food made with wheat and rye flour, bulgur, pasta, noodle, noodles, couscous, biscuit, bagel, ice cream cone, pita, pizza, tarhana, semolina, pie, cracker, pie, donut and He stated that foods like oats are rich in gluten.