Exploring Gluten-Free Living: Is It Truly Healthier?

Just before Passover, Dr. Maya Rosman shared on her program on 103FM the pros and cons of gluten-free products and revealed whether it truly represents a healthier choice.

"In recent years, more and more people have chosen to avoid gluten, believing it to be a healthier change. The food industry has responded accordingly, filling supermarket shelves with 'gluten-free' products, from wafers to breads. But is it really a healthier choice? The answer is not necessarily."

Dr. Rosman clarified that gluten-free products don't always aid in weight loss: "Some people use giving up gluten as a method for losing weight, as stopping the consumption of cakes, pastries, breads, pastas, cookies, and bourekas saves a lot of unnecessary calories. However, you can still consume a lot of calories without gluten if you eat plenty of dried fruits, nuts, and potatoes."

She further added: "Many people see the 'gluten-free' label and assume it's a healthy product, but in reality, most of these products contain more processed ingredients, less protein, and less fiber. For instance, gluten-free bread is often made from refined flours and includes additives like preservatives, sugars, and fats."

Regarding healthier alternatives, Dr. Rosman mentioned, "Legume flours, like lentil flour and chickpea flour, are among the healthiest options for those looking to substitute wheat flour. They are rich in protein, dietary fiber, and minerals, and cause a smaller rise in blood sugar levels compared to processed flours like rice flour."

In conclusion, she emphasized that "for people without celiac disease, switching to a gluten-free diet may actually cause harm. Research published in the American Journal of Clinical Nutrition found that avoiding gluten without medical necessity could lead to nutritional deficiencies, especially in dietary fibers, vitamins, and minerals."