[Ed. – There will presumably be the usual back-and-forth on this. Haven’t we all figured out by now that moderation is the key to just about everything, when it comes to food? Striking moral attitudes over the magic things to either eliminate from or add to your diet invariably goes awry. Just stop it already.]
Gluten-free diets adopted by increasing numbers of health-conscious consumers actually enhance the risk of developing Type 2 diabetes, scientists have warned.
A major new study by Harvard University suggests that ingesting only small amounts of the protein, or avoiding it altogether, increases the danger of diabetes by as much as 13 per cent. …
The Harvard team examined 30 years’ of medical data from nearly 200,000 patients.
The found that most participants had a gluten intake of below 12g a day, roughly the equivalent to two or three slices of wholemeal bread.
Within this range, those eating the highest 20 per cent of gluten had a 13 per cent lower risk of developing type 2 diabetes compared to those eating up to 4g a day.