To Gluten-Free, or Not -to- Gluten-Free? | Sandi Louise Ross

To Gluten-Free, or Not -to- Gluten-Free?

To Gluten-Free, or Not -to- Gluten-Free?



It is estimated that one million Australians are on some form of gluten-free (GF) diet. As the gluten-free trend increases, marketing companies have taken clue of this. You can now find most of your local supermarket, health food shop and restaurants have gluten-free options available – healthy or not.



Gluten is the protein found in wheat, rye, barley and oats (that are manufactured where wheat products are).  Although for many people, gluten can be a contributor to an array of health conditions, gluten isn’t always the problem. More so, the way the products that contain gluten have been ‘mucked’ with that is. For example, with the larger demand for food, comes finding ways to produce food, that is faster and cheaper. This has led to hybrid wheat crops, and genetically modified foods (GMO). These wheat crops have a higher gluten content. In addition, these crops can take a heavier load of pesticides and are and heavily sprayed with chemicals such as round-up (glyphosate), which drastically damage our internal ecology and good bacteria.



Traditionally, most gluten-containing foods, such as wheat or rye, where fermented. Fermentation is where the bacteria help to pre-digest the gluten, therefore taking a load off our digestive tracts. I believe we should eat grains like our grandparents ate them. Whatever your background might be. A loaf of $1 white bread that is hybrid/modified gluten-rich wheat, and had all the fibre taken out, AND isn’t fermented – isn’t what our grandparents ate.



While for celiac sufferers, access to GF products is important, those who do not need to be GF, may be restricting vital nutrients from their diet and selecting ‘foods’ that aren’t really ‘foods’ in replacement for Gluten containing products.



Many GF products are replacing wheat with corn or corn like byproducts. GMO Corn flour in the replacement for a gluten-free option probably isn’t healthier than a sourdough rye loaf.gluten free


While there is much research to support a GF diet does help in decreasing inflammatory conditions, autoimmune conditions, and even cancer, the bias around the research can be the replacements in the diet. Many of these chronic conditions will be replacing gluten-containing products with a more whole-foods based diet. More fruit, vegetables, nuts, seeds and free-range and Organic Meats. This style of diet is mostly rich in fibre, good bacteria, vitamins and minerals. There usually isn’t room for a gluten-free chocolate chip cookie

Eat Food, mostly plant and not too much – Michael Pollan 

One Response to To Gluten-Free, or Not -to- Gluten-Free?

  1. Hi Sandi

    I have been GF for 2 years now and really miss bread and things like crackers etc. hate the taste of rice cakes too! And will not buy any “Gluten Free” products as they are full of junk !!
    I get so confused with what flours to use If I want to attempt to make my own bread. Someone mentioned sour dough using a sour dough starter as it also doesn’t contain yeast.
    Also recently have noticed some bakeries are promoting their products with unbleached flour. Is this ok ?

    Thanks !

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