Thanksgiving in a few weeks, Christmas, Kwanzaa, Hanukkah, New Years quickly behind it...
To me, holidays consist of many hours traveling, time spent with loved ones, a warm fire going, and lots of homemade goods. Lots. My family is full of amazing people who really know how to cook good food, and I know I'm not the only one! As soon as the last holiday you celebrate is over, people seem to be running towards that "post-holiday detox." Many associate trigger foods as being dairy, gluten, sugar, and alcohol. Instead of carbohydrates being targeted as the "bad" food, some are targeting gluten. Why? What is gluten and why do people choose to attack it?
Gluten is protein that is primarily found in wheat, rye, and barley. Those three components are what make beer and bread loved. Those with celiac disease are unable to eat gluten because it triggers an immune response that damages the lining of their small intestine. This response can interfere with the absorption of nutrients from food, cause a host of symptoms, and lead to other problems like osteoporosis, infertility, nerve damage, and seizures.
Products for gluten-free folks have found a large niche in the food-service and grocery store marketplace. Producers are creating products to give alternatives to those who are confined to a diet of fruits, vegetables, beans, and other whole foods. Pasta made with chickpeas, cauliflower pizza crust, quinoa mac 'n' cheese, and brown rice flour brownies are all examples of some awesome alternatives to wheat flour. Since the market for gluten-free products is such a growing area, many consumers are under the misconception that they are also healthier in the sense that they don't contain any wheat flour or gluten. (Carb-free? Sign me up!)
With gluten-free products, have you ever noticed how they're a little bit more dense, tough, or overall just not quite the same? That's because gluten is what gives products their elasticity and chewiness - making it essential for baked goods. To give gluten-free products a similar taste and texture, they're usually full of added calories, since many processed gluten-free foods contain higher levels of fat and/or sugar. So instead of one losing weight from a gluten-free diet, they're most likely gaining with the addition of these foods to their diet.
Another caveat with the GF diet, is a reduction in vitamins and minerals. Whole grains and fiber (along with numerous vitamins/minerals) are what is gained from eating wheat, rye, barley, etc. Many gluten-free processed foods aren't highly fortified with the necessary vitamins and minerals one needs.
Additionally, by introducing many processed GF foods, one may not be increasing their fruit/vegetable intake, and solely relying on their gluten alternates. It isn't impossible to get all your necessary recommended intakes, but it does require the individual to be educated and informed on healthy choices.
If you do need to avoid gluten due to celiac disease or a wheat sensitivity, the best way to get optimal nutrition is by focusing on whole foods rather than packaged GF alternatives.
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