Last week in Australia a study that says gluten-free foods are not better for us has been doing the rounds – and I have some things to say about it!
A study was released that found that gluten-free foods cost more and are not nutritionally superior to gluten-containing products, and that “getting on the gluten-free bandwagon for no medical reason, just a belief the foods are healthier, is misguided”. The study, published in the British Journal of Nutrition, evaluated 3213 gluten-free and gluten-containing packaged products like breads, cereals, chips, cake mixes etc to see their nutritional differences.
YES! This is actually true – although conveniently misleading. If we replace crappy gluten foods with crappy corn, crappy rice, crappy potato starch etc found in the gluten-free alternatives like breads and biscuits, then it’s crystal clear that these foods would not be nutritionally superior. Whether coming from wheat or corn – they are still GMO, grown with pesticides, refined, stripped, and processed into nutritional oblivion.
But to me, this is not a real gluten-free diet at all.
Article after article after article says that going gluten-free is dangerous, unhealthy and you’re loosing precious vitamins and minerals by ditching gluten – as one dietician dramatically puts it: “We need to educate people about the health consequences of cutting these nutritious foods out of their diets.”
Well, I almost have to agree.
When you remove nutritionally empty, processed and refined gluten foods from your diet, like breads and pasta, you MAKE ROOM for a ton of extra fruit, vegetables, healthy protein and fat – all packed with fresh vitamins, minerals, enzymes, and all the life-giving nourishment the cells of our body need. Yes, we DO need to teach people about the health consequences of losing the gluten and adding in more veggies – that their health and wellbeing will dramatically improve if they do it!
The benefits of a gluten-free diet are “pseudoscience” we’re told. The same dude reckons “those needlessly avoiding gluten were risking their nutrition, a range of mental health problems, eating too much sugar and facing an unnecessary economic burden.” Yes, it’s a real risk not eating wheat everyday – I’m so scared.
It’s a silly fad we’re told. It’s dangerous. And there’s no such thing as gluten sensitivity.
Here’s one article that actually made me laugh out loud:
“Instead of eating the recommended six serves of grains a day, Australians are now consuming just four serves… And dietitians are warning Australians could be missing out on vital fibre and nutrients as a result.”
I wonder if the writer and dieticians contributing to this article know that fruits and vegetables contain fibre and nutrients also, and that those foods are not refined, processed and with chemicals, fillers, stabilisers, additives and preservatives added and stripped of anything resembling a nutrient (but don’t worry because they fortify them with synthetic vitamins after)?
The same article quickly glossed over this little gem of a sentence: A dietician “who helped devise the current national food guidelines says the council has a “vested interest” in promoting grains”. But don’t worry about it, just eat more grains.
The bread that they so lovingly want us to consume 6 times a day has this awesome chemical called bromine. It’s a fumigant for agriculture and termites, it’s a pesticide that kills insects on contact, when it’s injected into soil everything dies.
Are whole grains good for you though? Perhaps. Definitely not for those with celiac disease. But for those looking to get healthier, they may be – there’s wellness advocates on both sides of that debate, so like everything, see what your body wants.
What do dieticians have to gain by fear-mongering about gluten-free and encouraging people to eat gluten? Perhaps their Big Food ties and sponsorships are clouding their judgement?
I have to wonder who is funding these studies? Unfortunately I couldn’t find any information on this.
For some reason the media have decided they are against us going gluten-free.
But why? Could it be because the major food corporations (who they rely on for advertising dollars) and fast food chains all benefit from us, 1. Still eating gluten and 2. Not thinking about what we put into our bodies and making the connection between food and health? Perhaps.
So, what to do if you feel better not eating gluten but are constantly being told it’s a fad and you’re wrong?
Two words – screw ’em!
If you feel better not eating gluten but don’t have celiac you have every right in the world to refuse to eat it, to ask for gluten-free and to be as careful as you personally feel comfortable with. YOU know what is right for you! NO ONE ELSE DOES.
And there is plenty of evidence from sources I believe to be credible that these articles and dieticians are completely wrong – for more information check out Grain Brain or any other real food diet book.