Gluten-free foods: Bad for the line?

For 1 French in 300, a victim of celiac disease, it is essential not to consume gluten, a substance formed from the milling of certain cereals, including wheat. Gluten is a sticky material, which gives elasticity to the dough derived from wheat flour.

The fashion of "gluten-free" is raging, some slimming diets are even based on the absence of gluten consumption. But are gluten-free foods really good for the line? Nothing is less certain, according to a survey of 60 million consumers that reveals that gluten-free foods are significantly more caloric than conventional foods, in addition to being much more expensive.

For example, in Metropolitan France, a package of gluten-free pasta costs 2 euros, when its clbadic equivalent costs 0.80, reveals 60 million consumers. The badociation compared two breads to the seeds, it turns out that the gluten-free version is 40% more caloric than the clbadic version. It is the same for all products tested, so the thin argument of "gluten-free" is undermined.