Gluten Free – is it better for you

Many  Australians, like much of the Western World, now  think that gluten is unhealthy and Gluten Free (GF) is healthy. A survey found around one in three agreed with the statement: “I’m trying to cut back or avoid gluten in my diet.”  Many people also believe going GF was a healthy option. Time magazine rated the gluten-free movement second on its top 10 list of food trends.  Gluten-free foods have experienced phenomenal growth and sales in Australia and, according to some reports, sales are predicted to reach $94 million by 2015 proving that media reaction to so called Gluten sensitivity (not Coeliac disease)has increased popularity of GF foods, better variety for Coeliac suffers, when the real culprit/s may be lay else where.

Foods Free of Gluten aren’t necessarily better for your health.

Effects of Preservatives - Bread No Preservatives Gluten free is not necessarily healthy
Don’t be fooled — foods free of gluten doesn’t necessarily give us “low calorie” or “healthy.” Remember the Heart Tick promise.
In fact, gluten-free foods are often (usually) more expensive. But have lots of extra calories, sugars and salt, less fibre.  This makes the GF food products into a viable taste and texture when products are swapped.
>Gluten-free diets can, in fact, lack essential nutrients since many GF products tend to be low in B vitamins, calcium, iron, zinc, and magnesium.
>Don’t confuse “gluten free” with “low carbohydrate,” some pastas that don’t contain  gluten are actually higher in carbohydrates than regular pasta.

Reference

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GF

A diet free of  gluten (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.

Gluten

Gluten is a structural protein complex naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain’s proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough.[2] The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer, and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale.[3][4] Gluten makes up 75–85% of the total protein in bread wheat.[5]