Gluten: Friend or Foe to Your Diet?

In recent years, discussions about gluten have surged, especially in the context of modern nutrition. But what exactly is gluten? Gluten is a protein found in grains such as wheat, barley, and rye. In Western diets, gluten-rich foods have become staples, appearing in pizza, sandwiches, pasta, cakes, and more.

Recently, there has been a growing trend toward gluten-free diets, often motivated by gluten sensitivity or the desire to feel healthier, improve quality of life, or even lose weight.

During her radio show on 103 FM, Dr. Maya Rosman addressed some common myths about gluten: "Gluten doesn’t make you fat, doesn’t stick to your intestines, and doesn’t cause any health issues—except for those diagnosed with gluten sensitivity through blood tests and medical evaluation. Everyone else can safely consume gluten, and there’s no reason to pay extra for gluten-free products."

Many people who avoid gluten to lose weight cut out cakes, pastries, pasta, and other high-calorie carbohydrates, which indeed reduces unnecessary calorie intake. However, Dr. Rosman emphasizes: "This approach doesn’t guarantee weight loss. You can still consume a high number of calories without gluten by eating large amounts of dried fruits, nuts, and potatoes. Furthermore, those who purchase gluten-free products from the celiac section—like pasta, wafers, and bread—should know that these products often contain more calories than their regular counterparts because they are heavier and denser, and therefore don’t contribute to weight loss."

Dr. Rosman also points out that it is indeed healthier to limit white flour and white sugar, though this is unrelated to gluten. "It’s entirely possible to create a balanced and even healthier diet without white or even whole wheat flour. Bread and wheat are not essential components of our diet, and there are many healthier alternatives available."