9 Dangers of Common Gluten Free Products & Recipes

| October 5, 2012 | 3 Comments
gluten free bread loaf

The main stream gluten free diet can actually be making you fat and unhealthy!

This is what I have found in my extensive research in the past two years.

 

Yes, if you are celiac or gluten intolerant (also known as gluten sensitivity), you do have to go gluten free.  Unfortunately, most of the recipes and products available, although they don’t have gluten in them, are NOT healthy for different factors so you may end up with different problems.

Most people who go gluten free feel much better right away.  I would like to suggest that these people go BOTH gluten free AND healthy!

I personally was highly gluten sensitive, which I have overcome.  Some of my comments will be directed at this situation.

Gluten Intolerance is Growing:

  • One in every 133 people of the western population is suffering from celiac disease and the University of Chicago Celiac Disease Center estimates 97% of those with Celiac Disease remain undiagnosed. Wow!
    In our own testing we find that over 80% of the people we test are gluten sensitive.
  • Diagnosis of celiac disease is not easy.  It is expensive and you need to first have a positive antibody blood test then be confirmed by an intestinal biopsy by a Gastroenterologist in a hospital costing $2,000 – $5,000.
  • This disease can cause many problems in your body and reseach is even saying it may even predispose you to liver disease or cancer.
  • “Dr. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., and his team looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today and determined it wasn’t just better diagnosis driving up the numbers. Celiac disease actually was increasing. Indeed, the research confirms estimates that about 1 percent of U.S. adults have it today, making it four times more common now than it was 50 years ago.”   CBS News
  • Wheat is not the way it used to be. Scientists began cross-breeding wheat to make hardier, shorter and better-growing plants in the 1950’s. It seems that the gluten in wheat may have been altered contributing to ‘gluten sensitivity.’ There are now 25,000 types of wheat.

Interesting that there are a number of studies showing that gluten intolerance is four times more common today than it was in the 1950s.

For more information on Celiac disease, visit the official website of the Celiac Disease Foundation

Click here for a test if you are gluten intolerant.

Study Confirms that Main Stream Gluten Free Diet is Fattening

Most of the people suffering from celiac disease (gluten intolerance) that follow a gluten free diet gained weight according the University of Chicago Celiac Disease Center report on a study of 188 patients on gluten-free diets.  81% had gained weight and over 40% had a BMI (body mass index) in the “overweight” range of greater than 25 after two years on the diet.

There is a trend for people who want to lose weight to get on the band wagon of being gluten free to lose weight!  These are people who do not even need to be gluten free. Nuts!

9 Dangers of Main Stream gluten Free Products and Recipes:

1.  Too little fibre:

These highly processed gluten free products and recipes are lower in fiber, creating a hunger meaning you have to eat again very soon. And let’s not forget about needing good fiber for healthy bowel movements.

2.  Too many carbs:

High in carbs because there is so much starch added to supposedly make up for the gluten in the wheat flour. A sensitive digestive system is unable to digest that big load of carbs, thus creating a digestive problem which is why people want to go gluten free in the first place.

3.  It is expensive:

I used to buy a very small loaf of bread for $8.50!  On average, gluten-free products are 242% more expensive than regular products.  US Nationa lLibrary of Medicine

4.  Many Bad carbs:

The gluten free ‘flours’ like tapioca starch, corn starch, rice starch, potato starch etc. also cause health issues in the gut and with their high Glycemic index. Also, they are totally devoid of nutrients!

5.  Too many calories:

Processed gluten free foods contain almost twice the calories as their counterparts and are more then double the price.

6.  Low in whole grains:

The benefits of good carbs like brown rice, fruits or beans are not there due to eating dumb carbs. You need good carbs to regulate blood sugar and bowel movements.

7.  Lacks important nutrients:

Avoiding grains means that you will be getting less iron, calcium, thiamine, riboflavin, niacin, and folate.

8.  Often contains Xanthan Gum:

Some of the side effects from using x-gum are similar to feeling you feel from gluten sensitivity. Flu like symptoms can occur, and since it used for a laxative, sometimes even a small amount might annoy your guts according to WebMD.

9.  Often full of unhealthy sugars:

Sugar is not an ingredient we want lots of if we have gut problems as it is what will feed the unhealthy bacteria in our gut.

And this is what I find all over online: “Her cupboards are filled with various bean flours, xantham gum, potato starch and tapioca flour to make loaves of bread and other gluten-free foods.” From an online newly converted gluten free woman.  I find this scary.

The Solution:

1.  First you need to eliminate all the gluten proteins. They are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale.

2.  Substitute with whole real food; food that is rich in whole and unprocessed foods, vegetables and fruits and beans.

3.  Don’t believe that because product label or recipe says it IS gluten free that it is healthy. Read the ingredient list to find out if it is truly healthy;  if there are unhealthy starches, sugars, and Xanthan Gum then it is not a healthy choice.

4. Include these 11 gluten free whole grains Millet, Quinoa, Brown Rice, Amaranth and Buckwheat, Cornmeal whole grain (not corn starch), Buckwheat, Oats (make sure they are pure and uncontaminated), Sorghum (whole grain), Teff, Amaranth,  popcorn, and Montina (Indian Rice Grass).  Read their benefits at 11 Gluten Free Whole Grains.

5.  Remove all starches; they are not needed and are only one molecule away from refined sugar.

6.  Try out my Healthy Baking Weekend Web BootCamp where I teach people how to do baking for the holidays that is gluten free,  sugar free, super healthy with whole foods!

I have been working on helping gluten intolerant people for years now. All my recipes  at Real Food For Life are gluten free and healthy. It is still a work in progress. I have had to redo my recipes as I thought for awhile the gluten free experts knew what they were talking about. I have taken out all the unhealthy starches, sugars, and Xanthan Gum.

If you want to be healthy.
If you want to grow stronger.
If you want to be slim not fat.
If you want to feel trim, not bloated.
Then you need to eat real whole food
No starch, no white sugar and no refined carbs.

7.  Get Tested to find out which grains you are sensitive to.
Some could be VERY good  for you. Others are very likely draining.
We have created a  simplified test to find exactly this.

 

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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  1. afke says:

    this is sooooo timely; I’ve met Dr. W.Davis in Calgary a few weeks and was handed his book ” Wheat Belly”.
    I frequently promote our Raw Food cracker and cookie at Gluten Free Expo’s and am thoroughly amazed and disappointed at the nutritional profile of many gluten free “bread substitutes”. Do we really need a gluten free Brownie or Muffin?

  2. Riesah says:

    For many years I refrained from eating whole grain bread, bread in all its forms, because of candidiasis. However, as more so-called gluten-free baking became available, I added bread back into my diet when I had eliminated the overgrowth and am now contending with wheat belly. It is hard coming off bread! I am determined to do it and am committed to returning to a bread-free diet. Your article has been very timely… again. Thank you so much.

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