Is gluten-free bread better for your health than conventional bread? Going gluten-free isn’t always the preferable option for these reasons. “If you think you have a gluten intolerance, consult a gastroenterologist and have the right testing done before eliminating gluten from your diet,” Dr. Lee advised. Celiac disease is more challenging to analyze in patients who have previously removed gluten from their diet. There’s also the issue of quality of life to think about. According to Ms. Jones, restricting your diet might make you more uneasy in social circumstances and make you less likely to eat home-cooked food during family meals. Food is “not only a source of energy for our bodies but also a source of pleasure.” “You don’t want to miss out on pleasure these days,” she remarked, considering people who don’t eat gluten without a medical reason.
Dr. Lee advises her gluten-free patients to consume more fruits, vegetables, legumes, and gluten-free whole grains and seeds like amaranth, buckwheat, and quinoa instead of packaged gluten-free items. Teff and millet should be prioritized. “If you follow a gluten-free diet and eat items that are naturally gluten-free, like all of these lovely grains,” she says, “your diet can be extremely nutritious.”
However, if you want to make a sandwich, you’ll need bread. The good news is that gluten-free products have enhanced in recent years, according to Dr. Lee. “They’re better than they were five years ago.” Many manufacturers have started to add more gluten-free whole grains in their goods, which can help to increase fibre, protein, and certain vitamins and minerals. Gluten-free bread, like wheat-based bread, can vary greatly in nutritional content, from highly processed white bread to whole-grain bread, according to Dr. Lee. mcezone has reported this.
Dr. Lee suggests comparing the nutrition labels of gluten-free loaves to those of whole wheat bread to find the best gluten-free bread. Look for a bread that has whole grains in the first few components, detailed in descending order of weight, so that the first ingredient is consistently present in the biggest amount. “Put the bread back on the shelf if your first ingredients are water and tapioca starch,” Dr. Lee said.
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