If you venture to the grocery store, bagel shop, or bakery in this day and age, chances are you’ve come across a myriad of products with a “gluten-free” label smacked on the packaging. Our favorite snack foods, baked goods, and even our corner take out pizza restaurant likely offer gluten free alternatives.
But many of us don’t have the foggiest what going gluten free actually means. Let’s clear up six common misconceptions about going gluten-free…
Gluten Free Doesn’t Automatically = Healthy
My mother in law has recently jumped on the gluten free bandwagon to shed some excess weight. And while I love my mother in law (I’m very lucky), she considers anything food containing a gluten free label automatically healthy.
But she’s not alone. This University of Florida study conducted by the Institute of Food and Agricultural Sciences, revealed that one-third of participants considered all foods marked with a gluten-free label to be healthier than the gluten-containing foods. However, that’s not the case, considering that many so called gluten-free foods are made with starches (i.e., tapioca or potato flour, white rice flour and cornstarch), which contain almost no fibre and protein. Many gluten free processed foods still contain plenty of oil and sugar.