Gluten-free: the warning of "60 Million Consumers"

For several years, gluten-free products have invaded the plates of the French. Formerly reserved for people suffering from celiac disease (intolerance to gluten), they seduce more and more a young clientele, adept at "healthy eating". Nearly 33.6% of French people have already consumed, according to a poll by Toluna for LSA. In a special issue on newsstands since Thursday, the magazine 60 Million Consumers sounds the alarm about their alleged dietary virtues.

The magazine claims that gluten-free products are highly processed , and so often too rich in sugars and fat. To such a point that they would be disadvised to people suffering from intolerance as to the consumer lambda. To overcome the lack of gluten, manufacturers use many additives (thickeners and emulsifiers). Gluten-free products "digest much faster than versions with gluten and significantly increase insulin secretion and blood glucose. They give you hunger, "says dietician Angélique Houlbert, interviewed by Franceinfo. In case of high-dose consumption, these additives cause even bloating and diarrhea.

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Beware of deficiencies

According to 60 million consumers this type of product also tends to cause protein deficiencies. According to a Spanish study published in 2017, gluten-free bread contains on average twice as much fat as traditional bread while it provides up to three times less protein. "Instead of wheat, these products are usually made with refined flours (rice flour, corn flour), potato starch or cbadava starch, or processed or modified starches. In the end, these are foods that are very rich in carbohydrates of very poor quality, very low in fiber, minerals, vitamins and proteins, "said Angélique Houlbert. And not only: breads, pasta and other gluten-free products can increase blood pressure and blood sugar levels as well as promote weight gain. A reality at the antipodes of the image of food "health" conveyed.