'Gluten Free' Often Means Less Fiber and Vitamins with More Sugar
- About two million to three million Americans, less than 1% of the population, suffer from that hereditary condition, known as celiac disease.
- There is no scientific evidence that people without celiac disease should avoid gluten.
This is from
Julie Jargon writing at the Wall Street Journal:
... Many health experts say there is no proven benefit to going gluten-free except for a small sliver of the population whose bodies can't process the protein. Indeed, according to nutritional food labels, many gluten-free foods contain fewer vitamins, less fiber and more sugar. It is a point some food makers don't dispute, saying they are simply responding to consumer demand without making health claims. ...
Some doctors began suggesting eliminating gluten from patients' diets to address mysterious maladies. Celebrities began jumping on the bandwagon, touting it as a way to lose weight and boost energy. In the course of a few years, the mold was set: Today, gluten-free products can be found in every traditional supermarket and mass retailer, including specialty brands and established names like Tyson and General Mills Inc. There's even gluten-free dog food. ...
Ms. Carroll, the food historian, said the food makers' response to the gluten-free demand echoes what happened when the federal government in the late 1970s issued dietary guidelines calling on Americans to consume less fat. Food companies responded with a number of low-fat products that often contained more sugar, and the same number of calories as other products.
"Everyone thought they were healthy so people ate more of those foods and ended up gaining weight," said Ms. Carroll. "Fat consumption went down and obesity rose at the same time in the 1980s."...
