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Those gluten-free eaters may have a slight disadvantage when it comes to developing “the diabeetus,” according to new research presented at an annual meeting of the American Heart Association.
Gluten, a protein found in wheat, rye, and barley, is a major component of baked goods like bread and pasta, and gives the final product a chewy bite. But gluten also happens to show up in foods that provide lots of dietary fiber, along with the minerals and vitamins essential for a healthy body.
But those people who mistakenly think that going gluten-free is “healthier” may end up with higher risk of developing type-2 diabetes, say the researchers. Their study, which analyzed almost 200,000 people from three long-term studies and 4.24 million person-years of follow-up from 1984–1990 to 2010–2013, showed that those in the highest 20% of gluten consumption had a 13% lower risk of diabetes than those with the lowest daily amount eaten, which was less than 4…
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Going gluten-free might actually increase your risk of diabetes was originally posted by Ketogenic Diet