Avoiding Gluten Hastens Weight Loss

But…. it also appears to offer far more than simply compressing overall body mass. For some time the world of gluten sensitivity as well as the pathology coeliac disease have been experiencing a substantial amount of increased scientific and lay interest. The long held critique that most Nutritional Therapist suggest avoiding gluten in the absence of CD is a needless and just a fallacious recommendation has come under increasing credibility attack.

Gluten as we all know is a protein complex found in many cereals and many studies are identifying the benefits of excluding gluten as a food selection choice. A recent publication in the Journal of Nutritional Biochemistry examined using mice, whether or not weight and other markers associated with adverse health could be beneficially modified by excluding this common protein.[1]

The authors commented

Mice were fed either a high-fat diet containing 4.5% gluten (Control) or no gluten (GF). The researchers then assessed the following 16 parameters in both groups:

• Body weight
• Adiposity gains
• Leukocyte rolling and adhesion
• Macrophage infiltration
• Cytokine production in adipose tissue
• Blood lipid profiles
• Glycaemia (blood sugar)
• Insulin resistance
• Adipokines
• Expression of PPAR-α and γ
• Lipoprotein lipase (LPL)
• Hormone sensitive lipase (HSL)
• Carnitine palmitoyl acyltransferase-1 (CPT-1)
• Insulin receptor
• GLUT-4
• Adipokines in epidymdimal fat

Remarkably, they found that, relative to the gluten-fed mice, the gluten-free animals showed a reduction in body weight gain and adiposity, without changes in food intake or lipid excretion.

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