‘Wheat’… it’s become one of the most controversial foods on the planet. So, when it comes to gluten, what is fact and what is fiction?
Myth Gluten-free foods are much, much healthier
Truth Any processed food that has ‘gluten-free’ on its label often contains way more sugar and fat to add ‘bulk’. Plus, gluten-free breads usually lack iron and essential vitamins when compared to their wheat counterparts.
Myth Whole-wheat bread contains less gluten than white
Truth Essentially, gluten helps bread rise and since whole-wheat flour is much heavier than white flour, manufacturers often have to add extra gluten to the mix
Myth Rye contains gluten too
Truth Rye and other flours like barley contain similar proteins to those found in gluten – but they don’t actually contain the exact same protein found in wheat
Looking for more ways to overhaul your diet? Check out our June issue for tips on how to switch up your carbs. Or, if you have a sweet-tooth like us (but want to avoid sugar) check out these healthy dessert recipes.
