If gluten-free products were initially designed for people intolerant to this protein, today it is almost five million French people who no longer eat it (while only 1% of them really do not support gluten). But is it better for health and for the line? Researchers of 60 million consumers don't believe it.
It is not gluten-free food that is called into question, but so-called "gluten-free" industrial products. For their investigation, they compared the ingredients present on the labels of products with gluten and gluten-free products. They are thus taken from everyday products such as pasta, bread, etc. Gluten-free industrial foods would in fact contain 15 ingredients and a third of additives. Unlike conventional products which sometimes contain half as much with little or no additives.
For gluten-free products, wheat flour is replaced by rice flour (starches and starches). Except that the dough loses its elasticity. Because of this, they add thickening and emulsifying additives. Additionally, rice flour has a higher glycemic index than wheat flour, which may encourage weight gain.
Gluten-free products are also lower in protein than conventional products. The researchers explain it with an example:a lambda sandwich loaf contains 8.3 grams of protein compared to 2.6 for a gluten-free sandwich loaf.
And we are not going to hide it, these products are generally much more expensive than the others. So, if you want to continue eating gluten-free, read your labels carefully and choose homemade foods.
