Sunday, November 24, 2013
"Ms. Macklin warns that processed gluten-free products tend to be higher in calories than the wheat products they are replacing, meaning people can actually gain weight when they go gluten-free. Additionally, unlike typical wheat products, gluten-free alternatives are not enriched with vitamins and minerals like B vitamins and iron. This can lead to nutritional deficiencies in people who don't get those vitamins and minerals from other sources."
"Processed gluten-free foods are designed to approximate the taste and texture of the products they are replacing and tend to rely on substitutes such as rice flour, potato starch and tapioca starch. These foods have high glycemic indexes, so when people eat them, their blood sugar spikes. Manufacturers "get the worst foods to replace wheat and gluten," said William Davis, a cardiologist and author of the book, "Wheat Belly." He said that eating such foods over time leads to disorders such as diabetes, hypertension, and heart disease."
"Dr. Davis and Ms. Macklin agree that health-conscious consumers should focus on naturally gluten-free foods -- whole foods, rather than processed products. Dr. Davis called it "a return to real foods." He said, "You can have gluten-free cucumbers. You can have gluten-free salmon, and gluten-free eggs and mushrooms."