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The French magazine 60 million consumers recently issued an alert on products that do not contain gluten and has attracted the attention of French people who have adopted a diet without this protein. Contrary to popular belief, most industrialized gluten-free foods contain more fats, sugar, salt, chemical additives and are more caloric than conventional products.
Gluten-free fashion has seduced French consumers years ago. Recommended for celiacs – intolerant to wheat, rye, barley and oat protein – it has also been adopted by people who believe in the dietary virtues of eating gluten free.
In total, according to the French magazine 60 Million
But because of fashion, many occasionally replace some conventional products – such as bread, cakes, cookies and pasta – with "gluten-free", a practice practiced by nearly 34% of consumers in France
The big problem is that, in an attempt to look like conventional products, most gluten-free manufacturers are extremely transformed. "Instead of wheat flour, manufacturers often use rice flour, in combination with starch and starch." But to replace gluten, which gives elasticity to the mbad and texture of the products, they incorporate additives to give volume and softness, which we could avoid, "says the magazine, several gluten-free products in France, comparing them to their conventional versions. One of the most alarming cases is that of French gluten-free biscuits Gerblé, which contain eight more chemical additives than the clbadic biscuits of the same brand.The gluten-free bread of Mon Fournil has three additives that compromise the health and becomes 40% more caloric than "normal" bread, because of the greater amount of sugar and salt used to improve taste.
Gluten-free diet not recommended at all
In an interview with RFI, the nutritionist Magda Sa ntos recalls that the complete or partial removal of gluten is not a good idea. He advises a diet without this protein only in case of celiac disease or who has developed an allergy or sensitivity to gluten.
"Only 1% of people really need a completely gluten-free diet that is difficult to fill and extremely expensive"
She recalls that the elimination of this protein from the food does not cause any problems. is not necessarily detrimental to health, but it was an idea imposed by the agri-food industry, which found an important niche market by starting to produce industrialized gluten-free
The nutritionist points out that during the Last Congress of the Society of Pediatric Gastroenterology, Hepatology and Nutrition in Prague last year, an important study on industrialized gluten-free foods was presented. The research compared 1,300 products without this protein and its conventional counterparts. "The overall conclusion is that gluten-free products actually have more saturated fats, sugar, and lower protein."
How to avoid gluten and "gluten free"
For celiacs and those who want to avoid ingesting this substance and following a healthier diet, the dietitian must first read the product labels to know what is consumed.
While acknowledging that there are gluten-free products of good quality, Magda Santos advises people to avoid this type of food when they can.
The nutritionist's main recommendation, however, is no secret: prepare your meals using natural ingredients. "Adapting and balancing food is much more effective than any other fad diet," he says.
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