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Six Dirty Secrets of Gluten-free Food

Celiac.com 06/19/2014 - Congratulations, you’ve begun to eat gluten-free! However, just because a product is gluten-free doesn't mean that it is automatically healthier than gluten-containing counterpart.

Photo: CC--RestrictedDataSo, before you go patting yourself on the back for embracing gluten-free food, keep in minds that many gluten-free products are no healthier than their gluten-containing counterparts. Like many regular commercial products, many gluten-free foods are hiding one or more of these dirty secrets in plain sight on their labels.

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Many gluten-free products, especially baked goods, are made with high amounts of sugar, salt, refined ingredients, fillers, fats, and even gluten contamination. Here are a few common offenders:

  1. Sugar—Many gluten-free products are high in sugar. In fact, many gluten-free foods contain more sugar than their gluten-containing counterparts.
  2. Salt—To make up for what they lack in flavor, many gluten-free foods contain as much or more salt than their gluten-containing counterparts.
  3. Refined ingredients—Just like many regular commercial food products, many gluten-free products are contain highly processed ingredients.
  4. Preservatives—Just like many regular food products. Many gluten-free products contain preservatives.
  5. Fats—Because gluten-free flours don’t bind with fats the same way as wheat flour does, many gluten-free products, especially baked goods, include vegetable oils or other refined fats to try to mimic their gluten-containing counterparts. This can make them no better in terms of nutrition.
  6. Gluten Contamination—In a recent test of grocery products claiming to be gluten-free, a number of products actually showed levels of gluten that were above the federally allowed maximum of 20 parts per million.

Check the label, especially with prepared, processed or refined foods. Meantime, I’ll be thinking up a list of examples to go with these categories. Share your own examples or comments below.

Celiac.com welcomes your comments below (registration is NOT required).












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10 Responses:

 
celiac
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
23 Jun 2014 6:23:07 AM PDT
These generalized condemnations are not helpful. If you have information about what is healthy and what contains more than acceptable percent of gluten please tell what they are. This article just leaves one wondering and does not give useable information.

 
Linda
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said this on
24 Jun 2014 7:38:21 AM PDT
I agree, give examples!

 
Mary
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Jun 2014 9:28:01 AM PDT
The points in the article remind people with celiac to keep reading labels even though a package reads "gluten free".

 
Doris
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Jun 2014 11:27:08 AM PDT
That would explain why I often get bloated after eating processed gluten free foods. I believe it's the preservatives and additives that are the problem. I try to eat fresh foods and bake my own bread.

 
Judy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
23 Jun 2014 4:11:46 PM PDT
What happens to companies whose products test more ram 20ppm but are labeled gluten free?

 
john j acres
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said this on
23 Jun 2014 4:27:48 PM PDT
In my opinion if there is dextrose or wheat fiber in gluten free products how could it be gluten free as these are derivatives of wheat?

 
sita
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said this on
24 Jun 2014 10:23:20 AM PDT
We have also found that the dough conditioners like guar gum can aggravate digestion and gut disbiosis. When we cook gluten-free at home we never use these gums or carageenan and our foods turn out great. I wish manufacturers would stop using them.

 
SHansen
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said this on
30 Jun 2014 9:59:20 AM PDT
I see this article as a note for those needing/choosing the GF diet that being gluten free is not the only thing we need to know about the more readily available commercial products. Considering the healthy "extras" that I have to add to my own baking, it doesn't surprise me that commercially prepared foods find the cheapest/easiest way to produce and sell a food in demand for today's markets. A good reminder that not all GF foods are not always the "healthy" choice. Read the labels and not just the ingredients!!! Stay healthy!

 
Ruth Miller
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said this on
01 Jul 2014 8:34:40 AM PDT
Didn't say anything more than we already knew. Reliable info is what we need .

 
Sandra Christine
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said this on
06 Jul 2014 10:53:13 PM PDT
We are all at different levels of learning. Some of you could be a little more grateful that this website is putting forth an effort to inform all people wherever they may be in knowing and learning. You may know the information, but if you haven't applied it...then what have you really learned and how have you applied it to your own personal health and well-being success?




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