Everywhere I go these days there seems to be more and more gluten-free options. Grocery stores are carrying more and more gluten-free options. Many restaurants now carry gluten-free options on their menu. There are even gluten-free beers now. All good news, right? Partially. As a gluten-free person, you’d think I’d be more excited about the increasing number of food choices I now have. I’m not.
Foods that contain gluten are unhealthy not just because of gluten. That is just one reason. They are almost always high in carbohydrates, which breakdown into sugars. Removing or replacing the gluten does not negate the damage caused by sugar. So instead of viewing gluten-free pasta or bread as a God-send to improving health, I think they represent a class of foods people are seeking an excuse to eat. That gluten-free bagel may not damage your gut, but it still has the power to spike your insulin and make you fat.
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour is by Elana Amsterdam. I am no way endorsing this book. Sugar is still very much toxic.
Remember when the low-fat rage hit? The grocery store shelves were flooded with fat-free processed foods. People bought them and assumed they were now safe to eat. They weren’t. Not only was their fat thesis wrong, but they ignored the damage of sugar. I see this trend playing out again. People are now using the gluten-free label as an excuse to eat junk food. The damage caused by sugar is gradual and will surface eventually – with or without gluten.
Stop looking for less bad versions of bad food. There are no free passes. Just eat healthy food.