The word is out that gluten is bad for us. But is it? Many people, even those who haven’t been diagnosed with coeliac disease, are steering towards gluten-free products, believing them to be the healthiest option.
Coeliac disease is an allergy, an auto-immune response to the gluten protein. Untreated, it can lead to serious malnutrition. Those who suffer from coeliac disease must stay away from barley, rye, oats and wheat and all derivatives made from these grains. It’s an extensive list of foods to avoid yet most adult coeliacs know what they can and can’t eat. Unfortunately, the increased awareness and responding deluge of gluten-free products in stores has led some people to think gluten-free foods are better for everyone.
Gluten-free carbohydrates such as rice and potato flour typically have a higher GI than gluten grains, presenting a risk to people managing high blood-sugar levels. Gluten-free products are often high in sugar and other sugar derivatives which make them also high in kilojoules. The important message is this:
Gluten-free products are not the healthiest choice if your body can tolerate gluten. Gluten-free products are not always healthy.
This list gives examples of some good, not so good and pretty bad choices.
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