Gluten Free – is it better for you
Many Australians, like much of the Western World, now think that gluten is unhealthy. 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 gluten free 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 Gluten Free (GF)products, better variety for Coeliac suffers, when the real culprit/s may be lay else where.
Gluten-free foods aren’t necessarily better for your health.
Don’t be fooled — gluten-free 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, to make the Gluten Free products into a viable taste and texture when products are swapped.
Gluten-free diets can, in fact, lack essential nutrients since many gluten free products tend to be low in B vitamins, calcium, iron, zinc, and magnesium.
Don’t confuse “gluten free” with “low carbohydrate,” some gluten-free pastas are actually higher in carbohydrates than regular pasta.