What are the benefits of a gluten free diet?

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This question is for people who have ever tried the gluten free diet or considering a gluten-free diet. Have you felt different ever since you started the gluten free diet? What does it prevent tell me all the benefits. Also if i do a gluten free diet what can and cannot eat. Please give me gluten free diet cons and pros, Thank you for answering my question.

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I started a low-gluten/gluten free diet when I got serious about my fitness.

I feel lighter after meals and more able to exercise. Plus my muscle/fat ratio is continually improving. Many people are intolerant to some extent without realising it and many digestive issues can be solved by butting gluten out of the diet.

Plus, while a gluten-restrictive diet is not necessarily calorie restricted, the fact that more of your calories come from protein and the fact many snacks are off-limits often translates to a lower-calorie diet, which has obvious benefits for weight loss.

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I wouldn’t personally recommend Atkins as a diet plan. I understand using it to lose weight in the short term but I think the macro-nutrient profile of the diet is less than beneficial in the long term. As an alternative I would recommend looking at the Paleo or Primal diet. It’s based around fruits, lean meats, root vegetables and so forth. I’ve been doing that but including dairy products and have seen great results.

Stuff that contains gluten includes bread, pasta, rice and most empty/bulk carbs. After a while, you’ll get used to checking food labels to see if stuff is gluten free.

Good luck!

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What purpose does gluten serve in baked goods?

And what do gluten-free baked goods contain to help make up for the lack of gluten?

Gluten is a molecule that folds over on itself. If you add water to flour and start kneading at first the dough will seem stiff and unresponsive. No wife jokes, please.

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After you knead it for a few minutes the molecules change shape and you will suddenly notice that he dough is softer, easier to stretch and it will feel like it is full of bubbles.

When the bread is baked, the gluten is what makes it flexible enough to let the air bubbles grow, then as the starch bakes it hardens and the air bubbles stay. If you have ever had a good French bread you’d notice the inside has large air bubbles and the dough itself is crusty on the outside and chewy within.

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Ok, so one wife joke :p

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