Is going gluten-free a good idea?

Coeliac disease is an auto-immune disorder triggered by the consumption of gluten; a protein found in wheat, rye and barley, to give products such as bread their elasticity and texture. When people with coeliac disease eat gluten, they damage their small intestine and can’t absorb nutrients from food. They end up with unpleasant side effects such as itchy skin, heartburn, diarrhoea, bloating and constipation.

Despite the increase in gluten-free products in shops and people avoiding it, the disease only affects 1 per cent of the population.

Gluten is unsafe for those with coeliac disease BUT is it an issue for the rest of the population? Is going gluten-free a good idea? Join Dr Nick as he takes you on a deep dive into the studies to find out.

Relevant studies and resources can be found here:

https://www.nature.com/articles/nrgastro.2015.156

https://www.mdpi.com/2072-6643/10/12/1881

https://link.springer.com/article/10.1007/s10620-019-05663-x

https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/how-healthy-is-a-glutenfree-diet/DE9A4889269A4288E36376510075A0BC

For more help on your health and weight loss journey, check out the IWL award-winning program found here: https://intervalweightloss.com/

For advice on what to eat and how to eat throughout the day, check out this 1-minute video: https://www.youtube.com/watch?v=Ru_YiyHTRPA

For resistance training circuits you can do in the comfort of your own home, check out these 30-minute workouts here: https://youtu.be/n9qYzjLY9G4

For better sleep, follow these simple tips: https://youtu.be/JPRIzMUhPMo

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Dr Nick Fuller is a Leading Obesity Expert at the University of Sydney and Royal Prince Alfred Hospital, and the founder of the IWL program: https://profiles.sydney.edu.au/nick.fuller

He holds the following qualifications:

Doctor of Philosophy (Ph.D.), Obesity Treatment - The University of Sydney

Bachelors Degree, Human Movement & Sports Science - University of Technology, Sydney

Masters Degree, Nutrition & Dietetics - The University of Sydney