Just because it is Gluten-free, doesn’t make it health

October 05, 2020

Gluten-free and wheat-free diets have been on the increase for the past couple of years.
This is mainly because of 2 reasons:

  1. People are genuinely intolerant to gluten; and
  2. Increasing amounts of research pointing out how bad gluten is for you. As well as other diets such as keto, paleo and banting

Gluten is a combination of proteins, mainly glutenin and gliadin.[1].

So is gluten all that bad?
The problem with gluten is that, to the immune system, it looks so similar to the thyroid hormone, and therefore the immune system may develop antibodies to attack both the thyroid and gluten. This is called molecular mimicry [2].
Another problem with gluten products (mostly wheat products) is that they are not the same crop as was planted and harvested of years ago. From around the 19th century, specific varieties of wheat were selected to be grown for mass production and rest of the varieties where forgotten, this lead to the increase in usage of herbicides, pesticides and nitrogen fertilisers that did not need to be used before. Not to mention the decline in soil health.[3]
Aside from the crop variety produced, wheat products are often also overly processed and refined.

So is the solution to go gluten-free?
The problem with most grains, nuts, seeds is the anti-nutrients [4] – phytic acid, lectins and protease inhibitors – anti-nutrients that inhibit nutrient absorption. To breakdown phytic acid we can do the following:

  • Soaking
  • Sprouting
  • Fermenting
  • Cooking

If you are not intolerant to gluten and do not want to give up gluten, there are better ways to consume gluten products:

  • Fermentation: Sourdough (cultures for health reference to ebooks)
  • Make sure it’s Non-GMO
  • Milled fresh – Milling grains fresh is not possible for most of us, grains that have been freshly milled are the most nutrient-dense. Where this isn’t the case, try to buy as fresh as possible. and store in the freezer.

If gluten is not the option, what are you ‘replacing’ gluten products such as bread, flours, pastries, etc with?

Most natural / whole products that are labelled gluten-free, generally aren’t a concern (such as stone-ground rice flour, fruits and vegetables, gluten-free whole grains).

But some ready-made products that are labelled gluten-free are not always healthy. It is important to read the labels and know how it was cooked and prepared.

Some of the main issues with processed gluten-free products are:

  • Lectins
  • Phytic-acid
  • Too much sugar

Have you ever day a bitter taste or aftertaste after eating a gluten-free product? (Or maybe it was super sweet to disguise the bitter flavour?) That’s one clue that maybe you shouldn’t consume that product again.

We put great care into our gluten-free product range. Most of our meals are naturally gluten-free.
Our baked items that are gluten-free area made using rice flour, tapioca flour, coconut flour and sprouted nut flours. We do not increase the quantity of sweetener we use either.

We do our best to ensure that our gluten-free products are healthier for you.

With regards to our products that do contain gluten: Our bread that contains gluten is sourdough. Our rusks are made using stoneground flour.

In our opinion, the verdict is, listen to your body.

Some gluten-free products can be just as bad for the body as gluten products. How do you feel physically and mentally after consuming food?

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