Next on the health fad hit list is the trend for going gluten free, and in an article pinging its way over from Australia they’re discussing just that. In short, if you don’t have a gluten intolerance there’s precious little point in going gluten free, unless you simply happen to like the foodstuffs.
The worry is that the marketing bandwagon that so many have jumped upon is making gluten free out to be a healthy food choice over an unhealthy one, which isn’t really the case. On the one hand, just because something is gluten free it doesn’t make it healthy, and on the flip side, just because it isn’t gluten free doesn’t make it unhealthy – unless, as said, you have an allergy or intolerance (a real one, not one diagnosed from Heat magazine).
In the article in News.com.au however they raise concerns over how certain food products highlighting themselves as gluten free could, just as any other foodstuff, easily contain high levels of artificial additives, refined sugars and processed fats, all of which we know to be the polar opposite of healthy. It’s a topic we discussed with nutritionist Rebecca Saady at Embrace Nutrition, whose sage advice was not to believe the hype and make your own choices based on your own personal experience.
Overarchingly health food writers are increasingly simply saying not to misconstrue ‘gluten free’ as being a synonym for ‘health food.’ In short, always read the labels, eat happy, eat healthy and eat everything in moderation, that seems to be the way forward!
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