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Think Gluten Free is Good for You?  Think Again!


With the gluten-free trend still in full swing, it’s hard to know where to stand on the wheat issue.  Wheat has been red-flagged, and most of us still aren’t sure why.  If you’re among the 1% of the population with celiac disease, of course avoiding wheat, rye and barley makes excellent sense, but for every one American diagnosed with celiac disease, 20 others are eating gluten-free foods just because they think they should.

A new study shows that most people who believe themselves sensitive to gluten, actually are not.  Gluten-free diets can be deficient in fiber and a host of other vitamins and minerals, and are not advisable without an expert recommendation.

Whole grains on the other hand, fall cleanly into the good health category.  And eating a variety of grains is the best way to get you to the 25 grams of fiber recommended for adults per day, a number rarely seen by most of us.  While you would need to up your produce intake dramatically to get there, you can simply opt for a dish made from bulgur or wheat berries, and meet 25-30% worth of your daily  fiber recommendation in one satisfying sitting.

Grains deliver more fiber than any other food, contain protein in amounts that vary from modest to substantial, and are loaded with micronutrients as well.

Of course refined wheat products are a different case entirely.  White flour, the main ingredient in most packaged foods, has had all of the vital nutrients removed during processing.  While this makes for a much longer shelf life, combined with preservatives we’re talking years here, the resulting product is so broken down it affects your system the same way as sugar does, in that it digests quickly and causes blood sugar to fluctuate disruptively.  Think carb crash, headache and hunger pangs just an hour after you filled up on that 500 calorie cinnamon raisin bagel with low fat cream cheese, shheesh.

A diet rich in fiber is also shown to be more satiating than a refined carb version (white flour, white rice and white sugar favoring), all else being equal.  Whole grains can even make you happier.  In fact, Researchers at the University of Melbourne found that women who ate a diet rich in whole grains and plant-based proteins were 30% less likely to suffer from depression and anxiety as opposed to those eating a Western diet.

So don’t assume all wheat products fall into the empty carbs, or dietary devil incarnate category.  Refined wheat products, or white flour based empty carbs, are definitely on rank low on the list, but whole grains, those without the fibrous outer layers removed, are a delicious addition to your dietary repertoire.

Since most women consume only about half the 25–35 grams of fiber most experts recommend, you may want to think about making the switch to whole grains, the more intact the better.   Look for bread that lists whole wheat, whole rye, or some other whole grain as the first ingredient. Or, even better, buy bread that’s made with only 100% whole grains, like 100% whole-wheat bread.

The less widely used grains offer an entire new experience in flavor and texture.  It’s easy to substitute healthy and delicious whole wheat berries, hulled barley, farro, spelt and quinoa for refined processed grains in breads, cereals or other packaged foods.  Whole grains cook much the same way as a pot of rice, it just takes a little longer depending on the variety.   The more you experiment with these new (to you) alternatives, the easier they become even easier to prepare as you discover countless ways to enjoy them.

Start simply, with recipes like Minted Quinoa Tabouli, Super Energy Breakfast Bars or Orange Fennel and Kamut Salad, and you’ll discover whole new favorites to replace those refined wheat products and fiber you up right!

Think Gluten Free is Good for You?  Think Again!  Sources:

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