Is Herbalife liftoff gluten-free?

In this brief guide, we will answer the query, “Is Herbalife liftoff gluten-free?” and will discuss what gluten is and why it is bad for health.

Is Herbalife liftoff gluten-free?

Yes, Herbalife liftoff is gluten-free. Gluten is not present in any Herbalife liftoff product. Purified milk, casein, and whey protein combine in every Herbalife24 protein supplement. In the United States, the Gluten-Free Certification Organization (GFCO) certifies Herbalife liftoff products as being free of gluten.

What is Herbalife?

An international multi-level marketing (MLM) company, Herbalife Nutrition Ltd. is known for its nutritional supplements. Founded in 1980, Hughes Network Systems employs an estimated 9,900 employees throughout the globe. Los Angeles, California, serves as the company’s headquarters, yet it is incorporated in the Cayman Islands. The firm has a network of 4.5 million independent distributors and members in 94 countries across the world. Since March 2020, John O. Agwunobi has served as the company’s CEO and executive chairman.

“Sophisticated pyramid schemes” have been accused of being used by the firm. As part of a deal with the FTC in 2016, Herbalife agreed to “fundamentally reorganize” its operations, only in the United States, and to pay a $200 million fine.

What Is gluten?

Wheat, barley, and rye all contain gluten, which is a protein. Gluten proteins appear to be prolamins due to the significant amount of glutamine and proline amino acid residues present in their primary structures. Prolamins are the major endosperm storage proteins in grains. Wheat prolamins appear to be the first identified gluten proteins. According to their solubility they are usually divided into two classes: alcohol-soluble fraction named gliadins (monomeric) and insoluble—glutenins (polymeric, soluble in dilute acids and bases). It has been shown that gliadins contribute to the cohesiveness and extensibility of the gluten, whereas glutenins play a role in the maintenance of the elasticity and strength of the gluten. Integrally, these proteins represent 80%–85% of gluten proteins and define viscoelastic properties of dough (1).

Bread, spaghetti, pizza, and cereal are all examples of foods that include them. Nutrients aren’t found in gluten. Eating gluten may cause an immunological response in people with celiac disease. Celiac disease or gluten malabsorption is an autoimmune disorder that occurs in genetically predisposed persons as a reaction to ingested gluten proteins. Celiac disease can be diagnosed with serologic testing and histologic confirmation (2).

 When people ingest gluten-containing foods, their digestive tracts and other sections of their bodies become inflamed and damaged. After gluten enters into the digestive system, glutamine and proline-rich gluten composing proteins are partially hydrolyzed by proteases presented in the gastrointestinal tract. There is an increased permeability characteristic of the gut. As a result, generated gluten-derived peptides reach the lamina propria (mucosa) by transcellular or paracellular transport where they are modified by tissue transglutaminase enhancing their affinity to major histocompatibility complex molecules, and thereby making them toxic and immunogenic (1).

According to current estimates, up to 1% of the population suffers from this illness. A gluten-free diet is essential for reducing inflammation and alleviating the symptoms of gluten sensitivity (2). Gluten-free goods are now readily available in supermarkets and restaurants, but in the past, it was considerably more difficult to maintain a gluten-free diet.

Who should avoid gluten?

There is some validity to the belief that gluten might be detrimental. Following a gluten-free diet helps those with celiac disease avoid illness and keep their health in better condition. As a result, a gluten-free diet is a need for them.

“Gluten-sensitive” persons are also out there. When they consume gluten-containing meals, they experience symptoms such as bloating, diarrhea, or crampy stomach discomfort. Despite this, their celiac disease tests are normal. Wheat allergy, a condition that may be identified by skin testing, is one of the possible causes. However, the prognosis is still unclear for a large percentage of patients. It’s been dubbed “non-celiac gluten hypersensitivity” by some, a syndrome that we still don’t fully understand. 

So far, the diagnosis of non-celiac gluten sensitive people solely relies on self-reported symptoms by patients and is self diagnosed and then self-treated. The diagnosis of such patients is characterized by a combination of a wide variety of intestinal and extraintestinal symptoms and there is no specific blood test or radiological and/ or endoscopic examination known for this disorder. Factors other than gluten are suspected to cause gluten sensitivity. A recent study demonstrated that gluten-containing cereals have a high content of amylase–trypsin inhibitors and this increased intestinal inflammation via activation of the toll-like receptor of myeloid cells. There is some evidence that other factors, for example, the oligosaccharides fructane or galactane in wheat, might cause the reported symptoms (2).

People with celiac disease, wheat allergies, or those who feel ill upon consuming gluten should avoid gluten.

Who Else Is Concerned About This?”

In the absence of celiac disease, there is no evidence that a gluten-free diet improves health or prevents illness. In the future, though, this might alter. Some individuals who do not have celiac disease or digestive symptoms may benefit from eliminating gluten.

So, What’s the Big Deal About Gluten-Free Diets?

Some variables may be responsible for its rise in popularity, such as:

·         A person with celiac disease may have gluten sensitivity, thus it may be harmful to me.

·         Celebrity endorsement – If someone I like is urging me to give up gluten, I may give it a try.

·         The impact of testimonials is undeniable. A story of a gluten-free person’s symptoms disappearing is impossible to ignore.

·         Persuasion is a powerful tool in marketing. Many people are persuaded by the claims of those who promote gluten-free goods or publications, even if the evidence behind them is weak.

In addition, a gluten-free diet may decrease the histamine intake, because most foods and drinks containing gluten also contain the biogenic amine histamine and/ or they are usually consumed with additional histamine-containing seasonings. Gastrointestinal nonspecific symptoms in histamine intolerance include postprandial fullness, flatulence, bloating, abdominal pain, loose stools, diarrhea and/ or obstipation. Extraintestinal symptoms include headache, migraine, foggy mind, chronic fatigue, joint and muscle pain, tingling of extremities, leg or arm numbness, eczema, asthma and depression. All of these may be associated with gluten sensitivity too (2).

The downside of a gluten-free diet

There is, of course, a degree of danger associated with every medical procedure. Gluten-free diets are not an exception. Buying gluten-free products may be a risky business, so do your research beforehand! In the end, it’ll cost you more money than it saves.

When it comes to nutrition, gluten-free diets may be less healthy than traditional ones, according to a Consumer Reports study. As a general rule, gluten-free meals tend to be less fortified with nutrients like folic acid and iron. Gluten-free meals, on the other hand, tend to be lower in fiber and higher in calories. Several studies have revealed a correlation between a gluten-free diet and an increased risk of obesity and weight gain (including those with celiac disease). A gluten-free diet is not recommended for healthy people because it may even lead to adverse health effects, as it may be associated with a higher risk of type 2 diabetes mellitus (2).

Gluten-free flours used to formulate gluten-free cereal products are, on the other hand, deficient or poor in some macro- or micro-nutrients. Rice and corn, for instance, which are among the most frequently used raw materials in formulation of gluten-free cereal products, are poor in protein, fibers and folate content. As regards the overweight and obesity status, an increase of BMI in celiac disease children after adhering to a gluten-free diet has been commonly observed (3). 

Gluten-free foods, on the other hand, are more costly. It makes me think of the organic food option: People are prepared to spend considerably more on goods they believe are healthy. A major issue is that there is little or no scientific evidence that these foods are healthier for you than other diets.

Conclusion

In this brief guide, we answered the query, “Is Herbalife liftoff gluten-free?” and discussed what gluten is and why it is bad for health?

References

1. Balakireva, Anastasia V., and Andrey A. Zamyatnin. Properties of gluten intolerance: gluten structure, evolution, pathogenicity and detoxification capabilities. Nutrients, 2016, 8, 644.
2. Schnedl, Wolfgang J., et al. Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?. Inflamm Res, 2018, 67, 279-284.
3. Melini, Valentina, and Francesca Melini. Gluten-free diet: Gaps and needs for a healthier diet. Nutrients, 2019, 11, 170.