Gluten-free diet favors weight loss
In the gluten-free diet, it is necessary to replace foods containing gluten with products without this protein, such as rice and its derivatives (rice flour), corn and its derivatives (corn flour, cornmeal and corn starch), potato (potato starch), manioc (manioc flour, sour powder, sweet powder).
Gluten is a vegetable protein, present in wheat, oats, rye, barley, malt, and in all products that use one of these ingredients in its preparation, such as cakes, breads, pizza, fermented drinks like beer.
Currently, people who do not have celiac disease (which causes protein intolerance) are excluding gluten from their diet for weight loss.
It is important to clarify that gluten alone is not responsible for weight gain, but the excessive consumption of foods that contain it, as is the case with breads, cookies, pizzas and cakes.
Therefore, those people who lose weight by removing gluten from their diet are not losing weight by excluding this protein, but because the consumption of calories is lower.