The Horrors of Gluten-Free Food

It continues to happen: I run into people who say to me “I follow the Wheat Belly lifestyle. I eat gluten-free!” When I ask them what that means, they tell me that they only eat gluten-free bread, pasta, pizza, cookies, etc. I’m not entirely sure why this misinterpretation of the Wheat Belly message is so common. Let’s talk about this important distinction, as being gluten-free can be an absolute health and weight disaster, unlike the magnificent health and weight loss we enjoy on the Wheat Belly lifestyle when done right. It’s perfectly fine to be gluten-free, i.e., avoiding wheat, rye, and barley that contains the gliadin protein within gluten responsible for celiac disease and other gliadin-induced reactions. People with celiac disease often argue “But I have to be gluten-free!” But the problem comes when food manufacturers try to get a slice of the action and recreate gluten-free breads, rolls, pizza crust etc. using one or more of four ingredients: Cornstarch Rice flour Tapioca starch Potato flour Wheat and related grains raise blood sugar to high levels, higher than table sugar, due to the unique digestibility of amylopectin A. Very few foods raise blood sugar higher than wheat. So what foods raise blood sugar even higher than sugar, higher than wheat? Yup: cornstarch, rice flour, tapioca starch, and potato flour. Eat any gluten-free foods made of these ingredients and you will experience sky-high blood sugars. Do this repeate...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: News & Updates autoimmune blood sugar gluten gluten-free grain grain-free grains Weight Loss wheat belly Source Type: blogs