Not only do gluten-free products have less fiber, but they have higher fat, sugar, and salt content, too
Eating gluten-free has been a growing trend the past decade, but a new study shows that that is all it really is—a trend.
A study from the Journal of Human Nutrition and Dietetics found the opposite after comparing the cost and nutritional content of gluten-free products from commercial websites. Turns out, gluten-free products actually contain higher fat, sugar, and salt content with less fiber and protein.
“GF [gluten-free] food is unlikely to offer healthier alternatives to regular foods, except for those who require a GF diet for medically diagnosed conditions, and it is associated with higher costs,” the study said.
Fiber from grains is an essential part of the diet as these can help prevent heart disease and diabetes as well as improve digestion
A gluten-free diet means avoiding food with wheat, barley, and rye, all of which contain gluten. Unless you have celiac disease or a similar gluten-related medical condition, you don’t have any reason to follow a gluten-free diet. In fact, adopting this when you don’t have celiac disease is not encouraged as you’re likely to miss out on essential grains.
Fiber from grains is an essential part of the diet as these can help prevent heart disease and diabetes as well as improve digestion. Similar studies also show there is no increased health risks for prolonged consumption of gluten.
In addition, artificially manufactured GF products are said to have most of its nutrients stripped off. There are plenty of naturally gluten-free foods that are a better alternatives than processed gluten-free products.