- Facebook2
- Pinterest24
- Comments61
- SMS
- 87shares
Let’s face it, there’s a lot of misinformation out there when it comes to what food we should and shouldn’t be eating. And it’s hard not to be confused with the constantly changing messages of “what’s healthy” coming from so many different directions (even the government often changes their minds on what’s good and bad!). But one of the latest food trends – Gluten Free – which is not just a trend but a serious health issue for many, is starting to be viewed as “healthy for everyone.” And that couldn’t be further from the truth!
It’s amazing how often I hear someone say, “Oh that’s a healthy place to eat because they have gluten-free options now.” In fact, this newspaper article below is a perfect example of how people think this is true! Let’s get real, I highly doubt anything Lance crackers is making is truly “healthy” for us. Because, in my world healthy = not highly processed.
Just for fun though I looked up what they’re now offering …and here is one of those so-called “healthy” gluten-free snacks for you. I don’t think so! Rice flour is just as refined as white flour (which you would find labeled as “wheat flour” without the word “whole”), and just check out how many other unwanted additives this product contains including refined vegetable oil, maltodextrin, sugar, corn syrup, cellulose gum, and more!
What Gluten-Free Really Means
Gluten is the general name for the proteins in wheat (and some other grains) that helps hold the food together like glue. While some companies may profit from telling you their gluten-free product is “better for you,” what it probably means is they simply started using a grain other than wheat. It doesn’t automatically mean the gluten-free version is BETTER …it’s just DIFFERENT! And that’s because it doesn’t necessarily mean their gluten-free grain is whole grain (i.e. not any more nutritious for you than the refined wheat they were previously using).
Now as I mentioned this could mean a world of difference when it comes to the health of someone with celiac disease or an allergy (or sensitivity) to gluten, but for the rest of us? It doesn’t make much of a difference at all.
How to Choose GOOD Gluten-Free Products
Now all of this doesn’t mean gluten-free is “bad” either. Again, it’s just different! So whether you choose to buy gluten-free products or not my advice is always the same – LOOK FOR WHOLE GRAINS. Maybe you feel better when you avoid gluten or you’re just in the mood for more variety? No matter the reason, when you’re shopping for products made with any type of grains (containing gluten or not) the optimal choice is 100% whole grain.
Depending on your needs, here’s what to look for on the ingredient label…
Common Whole Grains WITHOUT Gluten = Brown Rice, Oats*, Corn, Quinoa
*if labeled gluten-free due to possible cross-contamination
Common Whole Grains WITH Gluten = Wheat (including Durum, Semolina, and Spelt), Rye, Barley
How do you feel about gluten?
- Facebook2
- Pinterest24
- Comments61
- SMS
- 87shares
Thanks so much for this post! I agree with everything you said. It bothers me that some people think whole wheat is bad for you. For some people it is, like you said, but for most people whole wheat is good for us!
Ask your specialists!! Each person is different…. You will get different answers from each specialists too!! However, know your own body and feel better gluten free chances are you should be!! Anyone out there with Thyroid issues or auto immune disease should talk with an endocrinologists for sure!! I am Not completely gluten free but when I really cut down and what what I eat….. Wow!! What a difference…. But I was told by A gastrointestinal specialist that you didn’t Need to be and Shouldn’t unless you were allergic or had celiacs disease…. So each specialist needs to be consulted before you chalk it up to, oh, I must if just Thought I felt better off gluten….. Because maybe you are Not crazy after all!!
Love the concept of your site, but when you have a wheat allergy/sensitivity and gluten cause inflammation in your body seeing all your wheat filled foods is…. frustrating. A lot of people don’t respect gf and look down upon it bur honestly the way food (wheat & crops are ) is processed alot of people would benefit greatly from cutting wheat from their diet and notice a pain, inflammation, “arthritis “, Fibromyalgia dissappear. Food allergies are huge and most don’t realize they have them. So love yiur site but honestly get frustrated by it and feel left out.
I am sorry you are frustrated with the blog. We understand people have allergies and respect that. We actually have most of our team that has a family member with gluten allergies (mine being one of them). My whole house is a gluten free zone (dairy also) and I still use a lot of Lisa’s recipes. I may not use her baked goods, but most of her dinners I make or adapt where I can. Lisa bases her recipes on real, good, healthy food and thankfully her family doesn’t have any allergies to worry about.
Ditto. :)
This is the same in my household, but I am the one with the sensitivity, so I just try to modify what I eat and make most stuff normal for the rest of my clan (7 total). It would be super helpful to have a section on substitutes to help those of us that are just learning know what are health options for sensitivities. I.e. Whipping cream, breadcrumbs, healthy bread and cracker options, etc.
You are very right. Wheat is highly processed and yet is completely ignored as a processed food. The truth is nothing you eat is process free unless you grow it yourself. But that truth doesn’t sell cookbooks.
Some other great gluten-free grains for baking are sorghum and millet. We use these to bake since my son is allergic to wheat.
I am food sensitive to have the gluten free and also wheat, oats , eggs, milk, I find it extremely hard to find pleasure in any food. all I am left with is Rice, red potatoes, most fruit and vegetables and meat ( except duck .. ) and they have to be 100 percent grass fed. I have no idea how to bake like this? as nuts are no option except pine oh.. and Chia seeds. I need extreme help I go from 80 pounds when I follow my diet and when I give up and I am in pain I am up too 107 because I am so malnourished…. with vitamin b and iron deficiency, calcium and vitamin d
Hi Missy. So sorry you are struggling. Are you working with a doctor, a nutritionist, or a naturopath? You need to make sure you are getting support for your nutrition needs.
I have RA. I decided to give up gluten because during an illness during which I could only tolerate rice and chicken. I did not have any products with gluten for two weeks and I felt amazing after recovering. I belong to a support group for sufferers of auto immune diseases. They have notices big changes of their symptoms when they gave up gluten, soy, dairy and red meat.
I have been to Gastroenterologist, who thinks I have a sensitivity. I started with commercial products but they are not as healthy as you would think.
I now make my own bread (with whole flours such as Brown Rice, Buckwheat (which is not wheat, etc) and meals. I don’t eat out unless I can dictate how my food is cooked. I am in the process or weaning myself off of white rice. And am incorporating more vegetarian meals. It’s not for everyone. But for me, it’s the only choice.
Ps. I have had no flares from the RA since adjusting my diet and my pain in now minimal.