What’s the deal? Read any menu, scan any product, or read any health blurb and you will see the topic “gluten-free” or a claim that staying away from gluten is good for you.
So let’s break it down. First, what is gluten?
Gluten is a type of protein that is found naturally in cereal grains like wheat, barley, and rye. The name of these proteins differs based on the grain – in wheat you’ll hear about glutenins and gliadins, and in rye you will hear about hordeins. Gluten proteins are what provide grain-based products with moisture and leavening properties that make bread and pastries ohhh so good.
Ok got it. Should I avoid it?
If you are diagnosed with Celiac Disease or a Gluten Intolerance by a licensed MD then yes, it’s necessary to avoid gluten. However if you’re doing it perceived “health” reasons or to lose weight (because a magazine or your neighbor told you it works), think again.
The truth is…
Products like crackers or bread that slap a GF symbol on it are replacing the grains with more refined flours and other additives to make up for the lost benefits of the gluten in the grains. These products are not “healthier” than crackers and bread with gluten, and can actually do more harm to your health and waistline than regular gluten products. So if you have to follow a GF diet, or if you really feel better without gluten, your best bet is to eat foods that naturally do not have these gluten proteins, as opposed to processed items with a GF badge.
Can you give me some examples?
- Fruits and vegetables
- Beans
- Nuts and legumes
- Sweet Potatoes
- Eggs
- Rice
- Meat and poultry
The list above are foods that are naturally gluten free and also are staples for a healthy diet. Maintain a diet with a variety of whole natural foods, rather than overly processed or refined with yield results of a healthier lifestyle than a diet with a GF symbol stamped on it.
