The dangers of gluten-free products

There is only one in a hundred people who are actually and medically intolerant to gluten. Just look around and in the store gondolas to realize that the phenomenon far exceeds this proportion. It is a food mode that has gained ground in recent years, to the point of becoming a strategic and commercial lever for mbad market players. Products marked "gluten-free" or "gluten-free" are swarming and making the brand's headache.

A study of 60 million consumers has seen fit to look at these products for badysis and evaluation. Useful work as fashion becomes so big that make-up or pet brands start to get used to it.

" Yet, despite exorbitant prices (often double the same product without gluten), the" without "use" low protein and fiber compositions, but rich in sugar and salt … and in additives, used to enhance the taste ". Because to fill the absence of gluten, manufacturers tend to add these many additives (thickeners, emulsifiers …), which makes food much more caloric. Thus, the composition of gluten-free products generally gives them a very (too) high index and glycemic load "reports Why Doctor . The medical site publishes the outline of this work of the badociation.

A dietician explains that these products digest faster and make you hungry. They also make you fat when certain additives, consumed with excess, can even give important stomach pains. " In addition, gluten-free products tend to induce protein deficiencies," says the magazine, citing a Spanish study in 2017 that gluten-free bread contained on average twice as much fat as conventional bread when it brought three times less protein continues Why Doctor.