How to spot “Gluten free” Food Frauds"
Gluten free seems to be the “NEW HEALTHY” Gluten free cookies, cereal, bars, chips, breads, muffins and the latest i’ve seen….gluten free dating websites!!!
Well, to be honest, in my practise i’ve seen how going gluten free can really help heal metabolic disorders, reduce acne and accelerate fat loss. Weather or not it is the right way to go for you, depends on a lot of factors. And we can talk about that stuff sometime later.
This post is mainly about how gluten free products in the market can be far away from healthy and some and easy ways to spot them. Here’s how you identify a gluten free food fraud!
Most common 4 junk carbs
Food manufacturers mainly use Rice flour, Potato starch, corn starch and tapioca starch in place of refined flour, whole wheat etc to make Gluten free products. If you spot any of these, the product is better left on food shelves.
These are nothing but fast carbs that are gluten free but raise your blood sugar levels too quickly and are not in anyway healthy for you. They might not bloat you or trigger any allergic reaction in your body ( incase you’re sensitive) but the effect on your insulin and sugar levels is no different from that of refined flour or refined sugar. I treat Type 1 and Type 2 diabetics and we’ve used glucose strips to confirm this. If you are trying to live a healthier lifestyle or lose weight, stay away from gluten free products that contain the above. Breads, bagels, biscuits and gluten free cakes generally have most of these ingredients.
Always check the grams of carbs and sugar in one portion Most often, these products are very high in carbohydrates and sugar. If you’re looking for a gluten free snack option, pick something that has less than 10 grams of carbs and a bit of protein as well. balanced macronutrients or the right amount of carbs/ protein and fat in your mid meals will dramatically help in stabilising your sugar levels through the day. So you won’t find yourself over eating at bigger meals.
For nutrition geeks:
I ran a couple of blood tests at the clinic just to experiment with a few non diabetic clients. Everyone’s body responds differently but most had higher post prandial ( 2 hrs after eating) with gluten free bread versus regular whole wheat bread.
One guy was at 100 mg/ dal in a fasted state, his blood sugar level was at 169 mg/ dl with 2 slices of whole wheat bread and was 189 mg/ dl with the same amount of gluten free bread. When the carb content is higher, diabetics obviously have a even higher blood sugar response.
Don’t get fooled by marketing gimmicks, know what’s going into your system and make the right food choices for yourself and your family.