it’s OK, its gluten free?!

Gluten free foods are becoming increasingly more main stream with ‘free from’ aisles popping up in shops nationwide. Considering there was a time when this food was only available to order on prescription, this is definitely a positive move for people diagnosed with coeliac disease or gluten sensitivities.

To the annoyance (I’m assuming) of people who cannot eat gluten it seems that gluten free foods are the latest health fad and food manufacturers are driving this forward with poor quality products and incessant labelling of product as ‘gluten free’ as if it is in some way beneficial to the health of the general population.

I want to ditch that myth by showing you some of the reasons why ‘gluten free’ treats like pastries, muffins, cakes, cookies are not in any way healthier than their gluten containing counterparts;

• Gluten free products are typically made with flour from food sources like rice, potatoes, tapioca and corn which are highly refined and have been stripped of most of the vitamins and minerals. These refined flours can cause a spike in blood sugar levels and provide little or no nutritional value.
• Gluten free foods are often high in cheap refined oils such as vegetable oils, palm oil and sunflower oils which are high in Omega 6 to increase their texture and appearance. A diet high in Omega 6 promotes inflammation and oxidative stress on the cells of the body.
• Gluten free products are normally packed with sugar. Just like ‘low fat’ foods, when one element is removed it has to be replaced with another to make it taste good. Excessive sugar intake equals weight gain.
• Not health related but gluten free foods are so overpriced. The food manufactures are cashing in on the notion of ‘apparent healthiness’ at your expense; don’t be fooled.

For people with genuine food allergies or intolerance, eliminating gluten from your diet is of course wise and often essential. For the rest of us, there are different schools of thought and conflicting evidence on the impact of gluten on the body and whether is it beneficial to reduce exposure to this protein found in wheat, oats, rye and barley. I know some people who just feel better if they don’t eat it for their own personal reasons.

Going gluten free is most effectively done with creative exploration of grains such as wholegrain rice, quinoa and buckwheat and naturally gluten free foods such as fruits, vegetables, eggs, nuts and so on. So, bottom line if you really want to eat a biscuit have one but try to make it a “sometimes food”. Don’t think that by choosing one of a gluten free variety that it is a healthier choice than the average biscuit; if that’s what you want have an apple.

If you are looking for inspiration, lots of my recipes are naturally gluten free, like these bad boys; banana pancakes.