Dr. Rosman clarified that gluten-free eating doesn’t automatically lead to weight loss. “Some people give up gluten hoping it will help them shed pounds, since cutting out cakes, pastries, breads, pastas, cookies, and bourekas does eliminate a lot of unnecessary calories. However,” she added with a hint of humor, “you can still consume plenty of calories without gluten — just try eating large amounts of dried fruit, nuts, or potatoes. You’ll quickly understand why I don’t actually recommend testing this theory at home.”
Health and Nutrition
Exploring Gluten-Free Living: Is It Truly Healthier?
“Is it really a healthier choice? Not necessarily,” says Dr. Maya Rosman about gluten-free diets. So who might actually benefit from them?
Just before Passover, Dr. Maya Rosman discussed the pros and cons of gluten-free products on her 103FM program and addressed the growing question: is going gluten-free truly a healthier choice?
“In recent years, more and more people have chosen to avoid gluten, assuming it’s a healthier shift. The food industry has responded enthusiastically, stocking supermarket shelves with every ‘gluten-free’ product imaginable — from wafers to breads,” Dr. Rosman explained. “But is it really a healthier choice? The answer is: not necessarily.”
She continued: “Many people see a ‘gluten-free’ label and assume the product is healthy. In reality, most gluten-free products contain more processed ingredients, less protein, and less fiber. For example, gluten-free bread is often made from refined flours and includes preservatives, sugars, and added fats. In short, removing the gluten doesn’t automatically turn it into a healthy diet.”
When discussing truly nutritious alternatives, Dr. Rosman highlighted legume-based flours. “Flours made from lentils or chickpeas are among the healthiest substitutes for wheat flour. They’re rich in protein, dietary fiber, and minerals, and they cause a smaller rise in blood sugar levels compared to processed flours like rice flour.”
In conclusion, she emphasized an important point: “For people without celiac disease, switching to a gluten-free diet may actually be harmful. Research published in the American Journal of Clinical Nutrition shows that avoiding gluten without medical necessity can lead to nutritional deficiencies — especially in fiber, vitamins, and minerals.”
So while gluten-free items can be useful, Dr. Rosman stresses that the label alone isn’t a health upgrade. The real key is choosing foods made from whole, genuine ingredients — not just those marked “gluten-free.”
