To be or not to be... GLUTEN FREE
First off, let’s start off by discussing the basics. What is GLUTEN? Who knows what it truly is?
GLUTEN: a protein found in wheat, barley, rye, and spelt.
That basic…that is what GLUTEN is. So what’s the hype?
The number one question I get asked…”Should I be gluten free?”
So, let’s chat about it. Now, that we know the definition of gluten…let’s start talking about the real question. To be or not to be GLUTEN free?
Walking through the super market aisles and dining at any restaurant, there is no doubt that the words ‘gluten free’ are displayed. Is it healthier? Hmm…that is where I want to present evidenced based information.
What foods contain GLUTEN?
So who needs to follow a strict gluten free diet? Those diagnosed with Celiac Disease. With this auto-immune condition, even the smallest amount of gluten can cause symptoms. (As minuscule as a crouton) In people with celiac disease, gluten triggers an immune response that damages the lining of the small intestine. This 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. So, yes, those with this disease do need to be gluten free, 100% of the time!
Some people may be gluten sensitive, have gastrointestinal conditions, or a wheat allergy. These conditions are different and do not require a 100% gluten free diet.
So far so good? Capice?
So, to gluten or not to gluten?
As long as you are not experiencing symptoms directly associated with gluten, then grab the whole grain bread. (If you are experiencing symptoms, please consult with a gastroenterologist) Gluten free products may contain more sugar and fat to make them taste better and you miss out on some very important nutrients by avoiding whole grains in your diet. (So, no-go on the GF bread unless you NEED to be Gluten Free!) Plus, it is usually more expensive!
Verdict….if you do not have Celiac Disease or an allergy to gluten…go for the whole grain bread over the gluten free toast.
let's compare the two:
Gluten Free Bread:
WATER, TAPIOCA STARCH, BROWN RICE FLOUR, CANOLA OIL, POTATO STARCH, DRIED EGG WHITE (EGG WHITE, CALCIUM SULFATE), DRIED CANE SYRUP, TAPIOCA MALTODEXTRIN, TAPIOCA SYRUP, MODIFIED FOOD STARCH, YEAST, GUM (XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), SALT, LOCUST BEAN GUM, CULTURED BROWN RICE, BROWN RICE AND ENZYMES.
Calories: 180 Kcal/slice
Carbohydrates: 29 grams
Fiber: 1 gram
Whole Grain Bread:
ORGANIC WHOLE WHEAT (ORGANIC WHOLE WHEAT FLOUR, ORGANIC CRACKED WHOLE WHEAT), WATER, ORGANIC DRIED CANE SYRUP (SUGAR), 21 WHOLE GRAINS AND SEEDS MIX (ORGANIC WHOLE FLAX SEEDS, ORGANIC SUNFLOWER SEEDS, ORGANIC GROUND WHOLE FLAX SEEDS, ORGANIC UN-HULLED BROWN SESAME SEEDS, ORGANIC ROLLED OATS, ORGANIC TRITICALE, ORGANIC PUMPKIN SEEDS, ORGANIC UN-HULLED BLACK SESAME SEEDS, ORGANIC ROLLED SPELT, ORGANIC MILLET, ORGANIC ROLLED BARLEY, ORGANIC ROLLED RYE, ORGANIC BLUE CORNMEAL, ORGANIC BROWN RICE FLOUR, ORGANIC YELLOW CORNMEAL, ORGANIC QUINOA, ORGANIC ROLLED KAMUT KHORASAN WHEAT, ORGANIC AMARANTH FLOUR, ORGANIC ROLLED WHOLE WHEAT, ORGANIC BUCKWHEAT FLOUR, ORGANIC SORGHUM FLOUR, ORGANIC POPPY SEEDS), ORGANIC WHEAT GLUTEN, ORGANIC OAT FIBER, ORGANIC MOLASSES, SEA SALT, YEAST, ORGANIC CULTURED WHOLE WHEAT.
Calories: 120 Kcal/slice
Carbohydrates: 22 grams
Fiber: 5 grams
