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Most GF foods may trade the cealiac disease for something worse - diabetes. The starches they replace wheat with (like tapioca) have much higher glycemic index
by kolev 12y ago
Most GF foods may trade the cealiac disease for something worse - diabetes. The starches they replace wheat with (like tapioca) have much higher glycemic index than wheat! If you can't have wheat, trying avoiding all refined carbs! As it's hard to stay completely away from gluten foods, my family is sparingly using Italian einkorn wheat (the ancient non-GMO wheat) products by Jovial [1].
[1] https://jovialfoods.com/einkorn/ https://jovialfoods.com/einkorn/
- gregcrv 12y agothis. The problem is not gluten. The problem is how wheat, especially in the USA has been selected and/or modified to increase its gluten amount to a level more and more people can't tolerate. The increase of pollution and pesticides might also be responsible for our increased reactions to allergens. Arte showed a lot interesting documentaries about this subject last summer.
- kolev 12y agoYes, exactly. All foods contain some level of natural toxins and anti-nutrients, and wheat has a long history of consumption, i.e. we can assume that we've adapted to it already. What we haven't had time to adapt to is the modern wheat.